Carrots were originally purple; however, other colors such as white, red and yellow also appeared in Asia
thousands of years ago.
Native to Europe, ancient Greeks and Romans were familiar with the White carrot.
When the Romans took it to England, this root vegetable soon became a staple.
Growing wild in many parts of the world, colonists introduced it to North America in 1609.
The taste of White Carrots is similar to that of orange carrots; however it’s slightly sweeter than the orange
Carrots are often eaten raw, whole or shaved into salads and are often cooked in soups and stews.
Can also make carrot cake and carrot pudding.
The health benefits of White Carrot include reduced cholesterol, prevention from heart attacks, warding off
certain cancers and many others.
Most of the benefits of White Carrot can be attributed to its beta carotene and fiber content.
Carrots generally are rich in vitamin A, Vitamin C, Vitamin K and potassium.