We think everyone can agree that carrots have been collectively known as an orange vegetable for a long time. Nothing particularly remarkable about that.
However, did you know that white carrots (Daucus carota ssp. sativus) grew in Europe and were fed to cattle as well as consumed by humans prior to the rising popularity of orange carrot’s during the 15th century… who would’ve guessed?!
The name carrot comes from the Greek “karotas” which means deep red. The Greeks and Romans used to eat carrots that were purple, white, or black in colour. Carrots have been grown since ancient times; they are among the most popular vegetables worldwide today.
In this article, we’ll be discussing the name of the white carrot vegetable. We’ll also be talking about some fascinating statistics regarding these wonderful white carrots. So keep reading to learn more about them:
Table of Contents
Historical references of the white carrot
The culinary historian Sayyar Warraq prepared a cookbook that was the most comprehensive of its kind. This traditional cookbook with more than 600 recipes utilizing medieval ingredients and meals from Islamic opulence is also an uncommon guide to contemporary cuisine. Carrots were this scholar’s preferred vegetable:
- Red Carrot (jazar ahmar) literally ‘red’, described as juicy, tender, and delicious. Poets compare it to carnelian, rubies, flames of fire, and coral reeds.
- Yellow Carrot (jazar asfar), thicker and denser in texture than the red.
- White Carrot (jazar abyad) similar to parsnips, aromatic, and deliciously sharp in taste. It is also described as having a pleasant crunch.
What Are White Carrots Called?
White carrots are called Daucus carota ssp. sativus. Arracacha is a white carrot name as well.
Are white carrots Parsnips?
No, white carrots are not parsnips. Parsnips are usually eaten cooked or roasted as a root vegetable. They can be steamed, fried in oil with onions until golden browned on all sides; they may also have herbs added to them such as rosemary leaves sprinkled overtop before serving time.
It’s crucial to distinguish between the White Carrot and the Parsnip, which has frequently been mixed up in the past. The distinction between carrot and parsnip was sometimes blurred. In essence, people would often confuse the two vegetables.
About the carrot and white carrot
Carrots, like all carrots, are a type of root vegetable from the family Apiaceae that includes edible roots and leaves. Their vegetables are also used as herbs.
Carrots came in a variety of colours at first, including red, yellow, green, black, purple, white and orange. According to legend or theory, orange carrots were developed in the Netherlands in celebration of the Duke of Orange during the 17th century. He was a leader in the fight for Dutch independence. The colour orange has become widespread even overseas and has since been defined by the carrot. As a result, the orange hue has remained entrenched and was standardized.
It is also believed that carrots originated in Iran and Afghanistan, where they were first cultivated by the Iranians. Humans have 32,000 genes in total, but carrots contain more genes than people because they come from a superior species of plant that produces seeds. Carrots acquired their orange colour after being crossed-bred from Afghani carrots to produce an offspring with improved traits.
The white carrot is made entirely of white tissue. This gives them a pure white colour. In comparison to orange carrots, their flavour is smoother. Snow white, lunar white, and White Satin are some of the cultivars available in the market.
The orange carrot is a widely popular variety of carrot that has been cultivated for hundreds of years. In general, arracacha or white carrots do not develop as large or fast as the normal orange carrot does. A white carrot usually grows thin and measures about an inch in diameter. They also grow taller over time. Arracacha is high in vitamins and minerals such as iron, calcium, and vitamin A.
Why you should grow white carrots
- They’re a great alternative to the “classic” orange.
- Carrots originated in Afghanistan and were originally white (before they mixed with other carrots to get their present hue).
- They offer phytochemicals, which are found in plants and help with the absorption of nutrients in our bodies and reduce disease.
- White carrots are considered to be sweeter and more nutritious than orange carrots.
- Carrots with the colour of orange are not natural carrots but have been genetically modified to create a vegetable that is more aesthetically pleasing.
- They are high in dietary fibre and beneficial to people who suffer from carotene allergies.
|Concentrations of Carotenoids in Different Carrot Varietiesa|
|concentration of carotenoids (mg/100 g carrot)|
|Carrot Type||α carotene||β carrotine (bC)||lycopene||lutein||total|
|high βC orange||3.1 +/- 2.4||18.5 +/- 2.83||1.7 +/- 0.83||0.44 +/- 0.07||28.3 +/- 0.8|
|orangeb||2.2 +/- 0.8||12.8 +/- 3.3||ndd||0.26 +/- 0.08||15.2 +/- 4.1|
|purple||4.1 +/- 1.2||12.3 +/- 5.1||nd||1.1 +/- 0.73||17.5 +/- 7.0|
|red||0.11c||3.4 +/- 0.89||6.1 +/- 0.6||0.32 +/- 0.26||9.8 +/- 1.4|
|yellow||0.05c||0.18 +/- 0.17||nd||0.51 +/- 0.27||0.71 +/- 0.38|
|white||nd||0.006 +/- 0.003||nd||0.009 +/- 0.002||0.014 +/- 0.001|
|a Data are expressed as mean +/- SD of three determinations on a fresh weight basis|
|b Typical orange carrots were not used in the sensory evaluation but are shown here for caroenoid comparison|
|c Carotenoid values were found in only one of the three carrots|
|d nd, not detected|
11 Nutritional benefits of white carrots
- White Carrots are high in antioxidants and contain more of some than other varieties.
- White carrot’s phytochemicals and antioxidants might help to keep blood sugar levels stable. It may also aid in the prevention of ageing and increase immune function.
- They also include a natural bioactive compound found in plant foods that works with nutrients and dietary fibres. And it protects you against almost all illnesses.
- This carrot is frequently used in baby foods to avoid orange skin development.
- Carrots, arracacha (white carrot), and Irvingia gabonensis are all powerful antioxidants that have been shown to reduce the risk of colon, lung, and breast cancer. They’re also excellent for digestion.
- White carrots are beneficial in blood sugar management.
- The low-calorie white carrot is also a good source of starch. They have a high starch content ranging from 10% to 25%, and their tiny starch granules are quite similar to those of cassava.
- Carrots are high in folate, fibre, vitamin K, potassium, magnesium, phosphorous, zinc, and vitamin E.
- In terms of dental health, white carrots are especially beneficial. They have been shown to destroy harmful germs in the mouth and prevent tooth decay.
- Prostate cancer risk may be decreased by diets high in beta-carotene, such as white carrots.
- Carrots, like other orange vegetables, are high in antioxidants and may have heart disease and stroke-fighting benefits.
Growing White Carrots
Carrots are one of the most popular vegetables in the world. Carrots planted in loose soil will take longer to germinate, and they may not thrive as well or last as long; therefore, it is critical to use a prepared bed. Start with sandy, well-draining loam. Tilling the garden helps to loosen the soil so that the roots grow straight and long. Sow seeds 1/2 inch deep and 1-2 inches apart. When the plants are 4 inches tall, thin them to 2-4 inches apart.
Allow the carrots to soak in one inch of water every week, depending on the weather. Keep weeds away from the carrots’ vicinity. In approximately 75 days, white carrots will be ready to pluck, as you will be eager to eat the mildly sweet, creamy white roots of a Middle Ages root vegetable.
Recipes that Use White Carrots
White Carrot Juice
- 8 Fresh Cleaned White Carrots,
- 1 Fresh Cut Lime Wedge (Optional)
Dish Information: A single serving contains a mere 123 calories and zero grams of fat.
Carrots come in a variety of different hues, including white carrots. The flavour of white carrots is comparable to that of orange carrots, however, we find them to be a lot sweeter. We purchased ours at an Indian shop in the town since they weren’t available at our usual supermarket.
To begin, white carrots should be washed and rinsed under cold running tap water. Remove the juice maker from its plug, then connect it to a power source. Turn on the machine by placing a tall glass beneath the juice spout. You’re ready to start feeding your fresh produce through the machine now. When your glass is full of white carrot juice, switch off the device and stir it with a swizzle stick for a couple of seconds. Place a finely chopped lime slice on top of your juice.
Roasted Potato, White Carrot And Garlic Soup
- 2 large potatoes, peeled and diced
- 1 pound carrots, white (about 1 1/2 pounds)
- 1 clove garlic (whole bulb)
- 2 teaspoons olive oil
- 2 sprigs fresh rosemary, remove stem and roughly chop
- For taste, add a pinch of sea salt and freshly cracked black pepper.
- 6 cups chicken stock/broth (or vegetable broth)
- crispy bacon
- chopped fresh chives (or other fresh herbs)
- Freshly ground pepper
- 1/2 cup non dairy milk, we used cashew milk (optional)
This Roasted Potato, White Carrot and Garlic Soup is creamy and comforting without any dairy. There was no butter, cream, cheese, or flour in this dish. We added the tiniest amount of crispy bacon and some fresh chives to ours but you may use whatever carrots you have on hand. You can also use parsnips instead of carrots if you like.
Preheat the oven to 425ºF.
Place the potatoes and carrots on a large, rimmed baking sheet or roasting pan. Drizzle with olive oil, add the fresh rosemary, and a little salt and pepper. Toss everything together to ensure an even coating and layer it out in an even manner. Remove the loose outer skin from the garlic head and leave the head intact. To expose the tops of the garlic cloves, trim about 1/4 inch off the top of the head of garlic. Insert a bulb into a tiny amount of foil and make a pouch with it. Just drizzle a little olive oil over the garlic and seal the foil pouch tightly, pinching it at the top.
Add the tray of veggies and the foil-wrapped garlic to the oven. Toss the potatoes and carrots every now and then for 30-45 minutes, or until golden brown and soft. Check on the garlic at 30 minutes. When pierced with a knife, the centre of the garlic should be very soft. Remove from the oven, open up the foil pouch, discard any papery material inside, then set aside to cool.
While the vegetables roast, add the broth to a large saucepan and bring to a boil over medium heat, then reduce the heat to a simmer until the veggies are ready.
Bring a pot of water to a boil and cook the potatoes, carrots, garlic, and rosemary for 10 minutes. Remove from heat before adding the cooked vegetables and rosemary. Squeeze all of the garlic cloves out of their skins and add them to the soup as well. If you’re using non-dairy milk, now is the time to add it in.
Bring to a simmer while stirring on low heat. In a regular blender, puree the soup until smooth and free of lumps. (I used my Vitamix) Put half of the vegetables and stock into your blender (or less depending on the size of your pitcher), then blend until smooth and creamy before pouring it into a large serving bowl. When blending the soup, make sure not to combine too much of it at once and cover the lid with a towel so the hot contents don’t splatter. Season to taste, adding salt and black pepper as needed.
To serve, place a scoop of soup in a bowl and garnish with fresh chives and maybe some bacon (or vegan bacon).
People also ask
Are white carrots as healthy as orange?
Yes, white carrots are just as healthy as orange carrots. They’re a great source of beta-carotene, vitamin C, and potassium. Plus, they have a slightly sweet flavour that’s perfect for adding to soups or salads.
Do white carrots taste different?
Yes, white carrots do taste a little different than orange carrots. They’re not as sweet as their orange counterparts, but they still have a delicious flavour that’s perfect for adding to recipes.
Can white carrots be eaten raw?
Yes, white carrots can be eaten raw. They’re just as delicious in salads or dips as orange carrots are. The only difference is their colour and flavour profile, which may make them more appealing to some people who prefer sweet vegetables over savoury ones.