How much anthocyanin is in black carrots? A nutritional breakdown

December 24, 2025 •

2 min read

According to scientific studies, black carrots are an exceptionally high source of anthocyanins, with content varying widely by cultivar, ranging from 0.5 to 191 mg per 100g of fresh weight. This vibrant root vegetable offers a potent dose of this powerful antioxidant.

Quick Summary

Black carrots are a potent source of anthocyanin pigments, with concentrations that fluctuate based on the specific cultivar and growing conditions. This guide explores the typical range of content, compares it to other carrot colors, and highlights the many potential health benefits.

Key Points

High Anthocyanin Content: Black carrots are an excellent source of anthocyanins, with concentration varying widely by cultivar, reaching up to 191 mg per 100g fresh weight.
Superior to Orange Carrots: Unlike orange carrots, which contain beta-carotene, black carrots are rich in anthocyanins and offer distinct health benefits.
Rich in Cyanidin: The primary type of anthocyanin in black carrots is cyanidin-based, which provides potent antioxidant activity.
Highly Stable Pigments: The high proportion of acylated anthocyanins in black carrots makes them exceptionally stable, particularly for food coloring applications.
Multiple Health Benefits: These carrots are linked to improved cardiovascular health, potential anti-cancer effects, and neuroprotective properties.
Content Varies: The exact amount of anthocyanin depends on the specific cultivar, growing conditions, and the depth of the root's coloration.

What are Black Carrots and Their Key Pigments?

Black carrots are an Eastern type of carrot (Daucus carota ssp. sativus) distinguished by their deep purple to black color, which comes from anthocyanins. These flavonoids provide potent antioxidant activity, primarily from cyanidin-based glycosides.

Quantifying Anthocyanin: A Highly Variable Measure

The amount of anthocyanin in black carrots is highly variable. Content can range significantly, influenced by cultivar, growing conditions (soil, temperature, sun), root pigmentation, and the measurement method used (fresh weight vs. dry weight). Some cultivars may contain up to 190 mg per 100g of fresh weight.

Black Carrots vs. Other Carrot Varieties: A Comparison Table

Carrot varieties differ in their primary pigments and nutritional profiles:


Feature	Black Carrots	Orange Carrots	Purple Carrots
Primary Pigment	Anthocyanins (Cyanidin-based)	Carotenoids (Alpha- and Beta-Carotene)	Anthocyanins (Cyanidin-based) and some carotenoids
Anthocyanin Content (mg/100g)	High, highly variable (e.g., 0.5–191+ FW)	Trace or none	Moderate, typically lower than black carrots
Beta-Carotene Content	Low, much less than orange varieties	High, significant source of vitamin A precursor	Moderate to low, can contain some carotenoids
Antioxidant Capacity	Very high due to anthocyanins	Moderate, primarily from carotenoids	High, but generally less potent than black varieties

Health Benefits of Black Carrot Anthocyanins

The anthocyanins in black carrots are associated with several health benefits due to their antioxidant properties:

Anti-Cancer and Cardiovascular Effects

Anthocyanins combat oxidative stress linked to cancer and inhibit cancer cell growth. They also support heart health by preventing blood clots, lowering LDL cholesterol, and improving circulation.

Neuroprotection and Digestive Health

Black carrot anthocyanins may protect against neurodegenerative diseases by increasing brain cell viability and reducing oxidative damage. Their fiber content aids digestive health, and they may have anti-obesity effects.

The Unique Role of Acylated Anthocyanins

Black carrots contain acylated anthocyanins, which are more stable than non-acylated forms. This stability is beneficial for commercial use, like natural food coloring.

Conclusion

Black carrots are a significant source of anthocyanins, offering notable health benefits such as improved cardiovascular health, potential anti-cancer effects, and neuroprotection. The anthocyanin content varies based on factors like cultivar and color intensity. Their stable acylated anthocyanins make them valuable both nutritionally and as a natural colorant.

Learn more about anthocyanins and carrot genetics from reputable sources like the National Institutes of Health. https://pmc.ncbi.nlm.nih.gov/articles/PMC7465225/

Frequently Asked Questions

No, the amount of anthocyanin varies significantly depending on the cultivar (variety), growing conditions, and how uniformly the root is colored. Darker, more consistently colored carrots generally have higher content.

Black carrots are primarily known for their high anthocyanin content, while orange carrots are prized for their high levels of beta-carotene. Each offers different, but valuable, antioxidant and health-promoting compounds.

Neither is 'better' overall; they simply offer different benefits. Black carrots provide powerful anthocyanin antioxidants, while orange carrots are an excellent source of vitamin A precursors from beta-carotene. A varied diet including both is ideal.

The deep dark purple or black color is a result of a high concentration of cyanidin-based anthocyanin pigments in the root. The color intensity indicates a higher pigment level.

While some degradation can occur with heat, black carrot anthocyanins are known for their relatively high stability due to their acylated structure, which helps them withstand varying conditions compared to anthocyanins from other sources.

Studies suggest that the anthocyanins in black carrots may help reduce the risk of cardiovascular disease, have anti-cancer properties, improve neuroprotection, and assist with digestive health due to their antioxidant and anti-inflammatory effects.

Acylated anthocyanins are a specific type of anthocyanin molecule modified with an organic acid. This acylation enhances their stability, making them more resilient to degradation from heat, light, and pH changes compared to non-acylated forms.