Baby Yellow Carrot

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Baby Yellow carrots have been around since ancient times but were not marketed commercially until the 20th century. As a matter of fact, the coloring in this variety is due to the pigment, carotene, which produces yellows and oranges in food plants. In addition, Baby Yellows are juicy and sweet with a characteristic snappy texture. In fact, these carrots are tenderer, sweeter and cook more quickly than mature carrots, giving them a culinary advantage over larger varieties for multiple applications. Some substances in carrots have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer.
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