Carrots
Before the 17th century, almost all cultivated carrots were purple.
The modern day orange carrot wasn’t cultivated until Dutch growers in the late 16th century took strains of the purple carrot and gradually developed them into the sweet, plump, orange variety we have today. Before this, pretty much all carrots were purple with other versions occasionally popping up including yellow and white carrots. These were rarely cultivated and lacked the purple pigment. It is thought that the modern day orange carrot was developed by crossing the mutated yellow and white rooted carrots as well as varieties of wild carrots, which are quite distinct from cultivated varieties. The orange carrots that the Dutch developed were sweeter tasting and more fleshy than their purple counterparts.
If you eat an excessive amount of carrots, your skin will turn an orange/yellow shade.
In ancient times, the root part of the carrot plant that we eat today was not typically used. The carrot plant however was highly valued due to the medicinal value of its seeds and leaves.
The calcium, phosphorus, and magnesium in carrots help build strong bones and a healthy nervous system. Calcium consumption, especially, is essential for healthy heart muscles. Phosphorus is essential for softening skin and strengthening teeth, hair, and bones, while magnesium can be thanked for its role in mental development, digestion of fats, and nutrient absorption. Carrot crunchers also get the benefits of potassium, vitamins C and B6, copper, folic acid, thiamine, and magnesium.
