Yellow Carrots

Yellow carrots are a variety of the common carrot (Daucus carota subsp. sativus) that naturally produces yellow pigment instead of the more common orange. They are a root vegetable, grown similarly to other carrot varieties, and are harvested for their edible roots. They can be eaten raw or cooked and offer a slightly different flavor profile than orange carrots, often described as milder or earthier.

Yellow carrots are used as a natural food colorant, adding a yellow hue to products like beverages, sauces, and baked goods. They can also be used as a vegetable ingredient in packaged foods, contributing flavor and nutrients. Their natural sweetness can also play a role in certain food formulations.

Yellow carrots are recognized as a food and are generally considered safe. They are a source of beta-carotene, which the body can convert to vitamin A. The FDA has not established specific regulations for yellow carrots as a distinct ingredient beyond their classification as a vegetable. International bodies like EFSA have evaluated carrots and their components, generally recognizing them as safe food items.