Carrot Red (Naturally Grown)
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Red carrots are a vibrant variety of the common root vegetable. Unlike the more ubiquitous orange carrot, the red hue is primarily due to a different type of antioxidant. They are typically sweeter and often softer in texture compared to orange varieties,
Health Benefits:
Lycopene: This is the primary pigment that gives the carrot its red color. Lycopene is a powerful antioxidant also found in tomatoes and watermelon, and it is known for helping to prevent heart disease and fighting cell damage.
Beta-Carotene (Provitamin A): Like all carrots, the red variety is rich in beta-carotene, which the body converts into Vitamin A. This is essential for vision, immune function, and healthy skin.
Vitamin C: Provides a boost to the immune system.
Fiber: Aids in digestion and promotes satiety, making it helpful for weight management.
Usage Instructions:
Desserts: They are the star ingredient in the traditional Indian sweet, Gajar ka Halwa (a warm carrot pudding).
Raw: Sliced for salads or juiced for a sweet beverage.
Cooked: Added to soups, stews, and savory Indian dishes like sabzis (curries).
