Purple Carrots

Purple carrots are a variety of the common carrot (Daucus carota) that are naturally colored deep purple or black due to high levels of anthocyanins, the same antioxidants found in blueberries and red wine. They grow underground like other carrots and are harvested and processed similarly.

Purple carrots are primarily used as a natural food colorant, imparting a vibrant purple hue to products like beverages, candies, and baked goods. They can also be used for their flavor and nutritional content, often found in juices, smoothies, and vegetable blends.

Purple carrots are generally recognized as safe (GRAS) by the FDA for use in food. The anthocyanins they contain are antioxidants, which are studied for their potential health benefits. International bodies like EFSA have evaluated anthocyanins, and JECFA has evaluated specific anthocyanin-based color additives. At typical consumption levels, they are considered safe and contribute to a healthy diet.