Yellow carrots are just one of many different carrot colors in cultivation. The difference is they are yellow instead of orange, but otherwise not that different from other varieties. Yellow carrots were one of the first carrot colors and, as a variety, they are much older than today’s orange carrots. The original carrots were cream-colored … Read more about What Is a Yellow Carrot?
Citrulline is an amino acid found naturally in watermelon flesh, the white part of watermelon and watermelon rind, among other foods. While it is a non-essential amino acid, it is an important biologically active component with direct effects on multiple systems and organs include the heart and muscles, the vascular system, the immune system, as … Read more about Properties and Benefits of Citrulline
Blue tomatoes, aka purple tomatoes, are a variety of tomato that ripens to a dark blue, purple blue or black blue color, sometimes with red purple. Blue tomatoes have been developed to produce high amounts of anthocyanins, pigments with strong antioxidant properties and anti-inflammatory and even anticancer activity. Eating blue tomatoes and blue foods in … Read more about Properties and Benefits of Blue Tomatoes
Tomato colors other than red are becoming increasingly popular, especially variegated varieties and dark-colored varieties such as blue tomatoes. Believe or not, blue tomatoes are not exactly blue, and not entirely blue either. Blue tomatoes are essentially darker colored tomatoes with some degree of red-purple and even green or yellow skin and, often times, red-purple … Read more about What Are Blue Tomatoes?