“When you look at wild carrots, they have high levels of Thymol, a phyto-chemical that is essential for the body to control bacteria and ward off viral infections,” he said. “Now, when you look at some of these new carrot breeds, this type of phytochemical just isn’t there.”
Weerasooriya believes that carrot companies are trading in nutritional value for increased convenience to the customer – and profit for themselves. “Research should focus on how to retain some of these nutrients, but instead companies are probably more concerned about a longer shelf life.”
It might be actually more nutritious to buy regular carrots and cut them up yourself.