Red vs. Orange Carrots: Choose Wisely for Best Flavor & Health!

• Red carrots are sweet, juicy, lycopene-rich, ideal for halwa, juice, and cooked dishes, and are a winter superfood.
• Orange carrots are firmer, beta-carotene-rich, available year-round, and best for salads and pickles due to their crispness.
• For optimal taste, select thin, straight red carrots; thick ones may have a bland, tough white core.
• Identify fresh carrots by their crisp snap when bent; avoid those that bend without breaking or have green tops.
• Matching the carrot type to its use (red for cooking, orange for raw/pickling) maximizes both flavor and health benefits.

Why It Matters: Choose red carrots for cooking/juicing and orange for salads/pickles to maximize taste and health benefits.