Black carrot is an excellent source of anthocyanins and other nutrients. Anthocyanins help lower bad cholesterol (LDL) along with helping protect the arteries against oxidation.
Black carrot is an excellent source of anthocyanins and other nutrients. Anthocyanins help lower bad cholesterol (LDL) along with helping protect the arteries against oxidation. Anthocyanins also help protect us against various forms of cancer. Its anti-oxidant activity is four times higher than red carrots. There is a root vegetable that can be easily grown on farmer’s fields in the winter season and also is an immense source of iron and antioxidants. Black carrots have a unique taste, decidedly different than white or orange carrots. Black carrots have an unexpected sweetness to them, as well as a subtle spicy aftertaste. Black carrots, being nutrient-rich, get their color from anthocyanins and have some important health benefits which may include their possible ability to treat diseases such as Alzheimer’s disease, boost cognition, reduce inflammation, optimize digestion among others.
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