False Facts About Carrots You Thought Were True

Most supermarkets only stock orange carrots, reinforcing the misconception that the vegetable only comes in one color. In reality, carrots can be found in a variety of hues, each with its unique flavor profile and set of nutrients. Today, there are countless carrot types cultivated around the globe, with around 36 million tons of the vegetables produced each year. While orange carrots dominate the market, the crunchy vegetable can also be found in black, purple, white, red, and yellow, and are an easy way to add some color to your dish. 

Historically, carrots were purple, white, or yellow. It wasn't until the 17th century that the orange carrot, as we know it today, entered the scene. The veggie likely gained its current appearance through selective breeding aimed at enhancing its taste and visual appeal. The carrot's color change is often attributed to Dutch growers who are said to have cultivated it in tribute to William of Orange, who led the struggle for Dutch independence, though this story may be more myth than fact. There's another theory that claims that carrots were brought to Europe by Islamic traders, with the vegetable already cultivated in Spain in the 14th century.

Carrots are often lauded for their ability to enhance eye health, thanks to their rich beta-carotene content. The body transforms this compound into vitamin A, essential for maintaining good eyesight. Carrots also contain lutein, an antioxidant that may help mitigate the development of macular degeneration, a condition that can negatively affect the vision of older adults. Nevertheless, the belief that eating carrots can cure existing vision problems is a gross exaggeration.

The myth that carrots improve vision might stem from World War II propaganda, intended to mislead the enemy about the reasons for the improved night vision of British pilots, which was actually due to the use of radar and not increased consumption of the vegetable. In reality, while eating carrots can be beneficial for maintaining a healthy cornea and vision, it won't reverse vision problems unless they stem from a deficiency in vitamin A. Notably, there are plenty of other foods that are rich in nutrients beneficial for eye health, such as sweet potatoes, fish, nuts, and legumes.

The nutritional value of raw and cooked vegetables can vary significantly depending on the veggie type. This is because cooking some vegetables, such as broccoli and watercress, can lead to a loss of healthy enzymes. The same can be said for garlic, which loses health-boosting allicin when it's subjected to heat. However, carrots do not fall into this category, and their nutritional value isn't compromised during cooking.

A study featured in the Journal of Agricultural and Food Chemistry revealed that subjecting carrots to heat actually heightens their levels of beta-carotene, an antioxidant that plays a crucial role in human health. For optimal results, it's best to boil or steam carrots, rather than fry them, as highlighted by the research study. It's not all good news, however. On the downside, cooking carrots leads to the loss of polyphenols, a group of compounds credited with lowering blood pressure, reducing the risk of heart disease, and promoting healthy digestion and brain function.

The belief that the outer layer of carrots needs to be peeled before consumption stems from concerns about the removal of dirt, bacteria, or pesticides that might be present on the skin. Additionally, carrot skin can be slightly tougher and can have a different taste than the vegetable's flesh, which is softer and sometimes considered sweeter.

In reality, unless you don't like the taste or texture of the carrot skin, there's very little reason for peeling it. Although carrots are grown in the ground, they're usually thoroughly cleaned by the time they reach consumers. As such, washing carrots under running water and using a brush to scrub their surface before cooking is usually enough to clean them from any residual grime. Just think of all the time you will save not having to peel your carrots now. 

Significantly, it's the carrot's skin that holds the majority of the vegetable's nutritional value. For instance, the carrot's outer layer contains 80% of the root's beta-carotene, as well as a lot of its other beneficial compounds like vitamin C, vitamin B3, and phytonutrients. If you do happen to peel your carrots, why not incorporate the peels into your cooking so as not to lose their health benefits? Carrot peelings can be turned into chips, used in stock, pestos, and soups, and even utilized as a garnish to spruce up a dish.

The list of foods that are toxic to dogs seems endless, and it can be a real minefield for pet owners. From chocolate and macadamia nuts to onions and garlic, there are plenty of things owners have to ensure their four-legged friends don't consume. While many foods are best kept off your dog's menu, however, carrots aren't one of them.

There's a good reason why carrots are a common ingredient in dog food and treats. Aside from being sweet and crunchy, carrots also add nutritional value to a dog's diet. Plus, their low calorie and high fiber content makes them great for digestive health. Additionally, carrots are an excellent source of vitamin A and antioxidants. These nutrients are great for maintaining your dog's vision, as well as promoting healthy skin and a shiny coat. Furthermore, carrots contain vitamin K, potassium, vitamin B6, calcium, and iron, which can contribute to the overall health and well-being of your dog. Lastly, carrots can also help improve a dog's dental health by acting as a natural abrasive. For a longer-lasting and healthy dog chew, you can freeze a whole carrot and give it to your dog to enjoy. The American Kennel Club also suggests frozen carrots can ease teething pain for puppies.