Carrots are orange primarily due to the presence of pigments called carotenoids, specifically alpha-carotene and beta-carotene, which also serve as precursors to vitamin A in the human body. Three specific genes in carrots, when switched off, cause high levels of these carotenoids to accumulate, giving orange carrots their distinctive color. Whereas other carrots like purple, yellow, or white have these genes turned on, resulting in different pigment profiles. This genetic trait, combined with centuries of selective breeding starting from the 10th century in Central Asia and developing in Western Europe around the 15th century, led to the popular orange carrot variety that is rich in vitamin A and has a naturally sweet flavor. The carotenoids not only provide the orange color but also have antioxidant properties beneficial to health, such as supporting eye health and the immune system.