Carrot Red (Naturally Grown)

Red carrots are a vibrant variety of the common root vegetable. Unlike the more common orange carrot, their rich red color comes from a different type of antioxidant. They are usually sweeter and often softer in texture compared to orange varieties, making them ideal for both raw and cooked dishes.


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 Ideas:

• Desserts: A key ingredient in traditional Indian sweets such as Gajar ka Halwa (warm carrot pudding).

• Raw: Commonly sliced into salads or juiced for a naturally sweet, refreshing drink.

• Cooked: Used in soups, stews, and various Indian savory dishes like sabzis (curries).