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Restaurant Menu Photographer

Images of baby rainbow organic carrots are frequently found on restaurant menus.  These carrots were photographed for presentation on the menu and for display on the restaurant walls.  The baby carrots are brushed with olive oil, grilled until slightly charred.  Salt and pepper were added to taste.  Tops of the carrots were maintained (not cut off) for added imagery.  

Are you still eating strictly orange carrots?  Passé – rainbow carrots are all the rage and apparently healthier for you.  You can find these carrots at most anytime during the year on the grocery shelf because they are imported from places like Central America, Asia and the Mediterranean.  U.S. farmers, however, are catching on to these anti-oxidant rich variety.  And if healthy isn’t enough reason to try these amazing multi-hued vegetables, they make an incredible presentation on your dinner table.  Rainbow carrots include orange, yellow and purple carrots.  In my experience the purple carrots are rare because when I purchase a bunch of them there are only one or two in the bunch.  Here’s the skinny on the nutrients in rainbow carrots.

  • Orange Carrots contain beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for beautiful not to mention healthy eyes.
  • Purple carrots contain anthocyanin and beta and alpha carotene pigment. Purple carrots may provide vitamin A.
  • Yellow carrots contain xanthophykks and lutein, which are both linked to cancer prevention and, of course, healthy eyes.
  • White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion

© 2017 Barbara Wrigley McDevitt ~ Minneapolis, Minnesota based Editorial and Commercial Food Photographer