Carrots, a versatile and widely consumed vegetable in India, enjoyed in various forms from halwa to juice, are a staple in winter diets. The market offers a spectrum of carrot varieties including black, orange, and red, each presenting a unique nutritional profile.
Recent research conducted by Patanjali and published in Heliyon, a Cell Press publication, sheds light on the nutritional superiority of black carrots. The study highlights that black carrots contain a higher concentration of anthocyanin compared to their orange and red counterparts. Acharya Balkrishna from Patanjali remarked on the importance of this research, stating, "this research is a testament to the profound knowledge embedded in our ancient texts." He further noted the significance of these findings in promoting further exploration into the health benefits and therapeutic properties of plants documented in traditional Indian medicine.
Source: thehansindia.com