Orange carrots get their color primarily from beta-carotene, which the body converts to vitamin A. Yellow carrots are highest in lutein and xanthophylls, linked to eye health. Red carrots contain lycopene — the same antioxidant found in tomatoes — which is associated with cardiovascular and prostate health. Purple carrots contain anthocyanins, the same class of compounds that give blueberries and red cabbage their color, associated with anti-inflammatory and antioxidant activity. White carrots contain minimal carotenoids and almost no pigment-giving antioxidants.
The practical implication: color is nutritional information. A purple carrot and an orange carrot are not the same food. They share a shape and a name. The chemistry is different.
CTAHR’s field trial at Poamoho Research Station evaluated multi-colored carrot varieties specifically for Hawaii growing conditions, assessing which pigment profiles — anthocyanins in purple varieties, beta-carotene in orange, lycopene in red — performed best in our climate. The finding: color depth is influenced by temperature and maturity. Young roots are pale regardless of variety. The pigment develops most fully in the final weeks before harvest.
