The article starts off with dinner: «There was shredded cabbage with fruit - scrap vinegar; mashed parsnips and yellow carrots with local butter and fresh thyme; a terrific frittata; then homemade yogurt with honey and thyme tea, eaten under the greenish flickering light cast by two beeswax candles and a fluorescent bulb.» (treehugger.com)
Red and purple carrots are rich in anthocyanin, and in yellow carrots, about half of the total carotenoids come from lutein. (heynutritionlady.com)
Yellow carrots contain the phytonutrient lutein, which is linked to the reduced risk of certain age - related eye diseases, including macular degeneration and cataracts. (lifewaykefir.com)