In addition to the normal taste qualities and quantity of carotenoids and flavonoids (anthocyanins), which are healthy than traditional carrots, purple carrots combine the normal taste qualities and quantities of carotenoids, which are also very useful, thanks to their antioxidant power, to fight free radicals. It is preferably eaten raw in salads or undercooked so as not to lose its beautiful color and properties.
Annual ornamental plant, with large, simple, intense yellow flowers with a black center. The flowers of the sunflower follow the orientation of the sun. This variety is used to create decorative groups or borders.