When Did Carrots Acquire Their Orange Color?

Carrots are considered among the top ten vegetables of significant health importance. They can be eaten raw or cooked, and are also used in making desserts. Carrots are utilized in the field of medicine, as they are rich in antioxidants and vitamins E, C, K, B3, B4, and B5, as well as carotene, calcium, sodium, phosphorus, potassium, and magnesium, which have a positive effect on the immune system, vision, and skin. Doctors recommend consuming one carrot daily to improve vision and dental health, and it is best to eat it with a small amount of fat, such as cream, butter, or cheese, to enhance the absorption of carotene in the body. Generally, doctors advise consuming unprocessed vegetables, as they contain fewer calories and are a major source of dietary fiber, helping to maintain weight and preventing tumors and other diseases. It is noted that the color of carrots was previously purple, and sometimes white or yellow, and carrots did not acquire their orange color until the late 16th century, thanks to Dutch scientists. It is believed that the orange hybrid was cultivated in honor of the House of Orange-Nassau and the struggle for Dutch independence.