The purple and red variety carrots are as rich in nutrition as orange ones, an appraisal from Comprehensive Reviews in Food Science and Food Safety said.

The review assessed the peak advantages of this food are the phytochemical content and roughage.

Carotenoids are compounds, which are accountable for the multi-shades of carrots ranging from yellow to orange and red. Anthocyanins offer the purple carrots their bluish-red shade.

Scientists from the University of Wisconsin - Madison recommended that red carrots offer the inhibitor lycopene. Yellow carrots may serve as an option bioavailable source of lutein.

Dark orange carrots have purer carotene that might help people who are at risk for vitamin A lack. And, purple carrots have alike bioavailability of carotenoid as orange carrots.

Lead author Sara Arscott said, “Understanding the bioavailability of carrots nutrients will help researchers determine how to best help a population in need.”

The appraisal concluded that carrots have an impact on overall physical condition and disease prevention including heart disease, cancer, and satiety.

The Institute of Food Technologists has released the assessment. (With Input from Agencies)