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Purple Carrot - characteristics

Purple Carrot


Purple carrot is a nutritional powerhouse and it's coming as one of the most powerful vegetables on the planet for its health benefits. It contains high level of anthocyanins and it has good level of beta-carotene. It has potent antioxidants that capture harmful free radicals in the human body, slow blood clotting and act as an anti-inflammatory agent.

Average nutrition facts per 100ml of product
Energy37 Kcal - 158 Kj
Protein0,65 gr
Total lipid (fat)0,28 gr
Ash0,66 gr
Carbohydrate8,03 gr
Calcium (Ca)174 mg
Iron (Fe)1,25 mg
Phosphorus (P)291 mg
Potassium (K)2340 mg
Sodium (Na)497 mg
Total polyphenol325 mg
Anthocyansfrom 50 to 100 mg


Juices (NFC)

Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.



Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.



Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42┬░ bx, 65┬░ bx to max. 70┬░ bx for carrots. Concentrates are natural-pH products (65┬░ bx and 70┬░ bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.


Technical sheei available via e-mail request.

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