Foto de stock - White carrots lack any pigmentation hence the presence of the white colour, they tend to have a smoother flavour than orange carrots. They do contain naturally occurring, health-promoting substances, called phytochemicals, natural bioactive compounds found in plant foods that work with nutrients and dietary fibre to protect against disease. One might say these are the least healthy of carrots but nevertheless have a rich taste. These chemicals may be important in reducing the risk of atherosclerosis, which is the build up of fatty deposits in artery walls. White carrots are preferably used in baby foods to prevent them from forming orange skin. White carrots are not a significant source of bioavailable carotenoids.