Nutritional value of carrots Benefits of eating carrots

　　nutritional value

　　Every 100 grams of carrots contains approximately 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of carbohydrates, 0.6 mg of iron, 1.35-17.25 mg of provitamin A (carotene), and 1.35-17.25 mg of vitamin A. Vitamin B10, 02-0, 04 mg, vitamin B20, 04-0, 05 mg, vitamin C 12 mg, calories 150, 7 kilojoules, and also contains pectin, starch, inorganic salts and various amino acids. Among various varieties, the deep orange-red carrots have the highest carotene content. The energy content of various carrots ranges from 79.5 dry joules to 1339.8 kilojoules.

　　1. Benefit the liver and improve eyesight: Carrots contain a large amount of carotene, which can nourish the liver and improve eyesight, and can treat night blindness.；

　　2. Help the diaphragm and widen the intestines: Carrots contain plant fiber, which is highly water-absorbent and easily expands in volume in the intestines. It is a "filling substance" in the intestines, which can strengthen the peristalsis of the intestines, thereby benefiting the diaphragm and widening the intestines, laxative and preventing cancer.；

　　3. Strengthen the spleen and remove malnutrition: Vitamin A is an essential substance for the normal growth and development of bones. It helps cell proliferation and growth. It is an element of body growth and is of great significance in promoting the growth and development of infants and young children.；

　　4. Enhance immune function: Carotene is converted into vitamin A, which helps enhance the body's immune function and plays an important role in preventing epithelial cell cancer. The lignin in carrots can also improve the body’s immune mechanism and indirectly eliminate cancer cells. ；

　　5. Hypoglycemic and lipid-lowering: Carrots also contain hypoglycemic substances, which are a good food for diabetics. Some of the ingredients they contain, such as rheumatoidin and kaempferol, can increase coronary blood flow, lower blood lipids, promote the synthesis of adrenaline, and have antihypertensive and cardiotonic effects, which are good for hypertension, coronary heart disease Excellent dietary therapy for patients.

　　Applicable people

　　more suitable cancer , patients with high blood pressure, night blindness, dry eye syndrome, malnutrition, loss of appetite, skin Rough ones.

　　Usage and dosage

　　1. Carrots are suitable for cooking methods such as stir-frying, roasting, and mixing, and can also be used as ingredients.

　　2. When cooking carrots, do not add vinegar to avoid loss of carotene. Also don't overeat. Intake of large amounts of carotene will cause the skin's pigment to change to orange.

　　Edible effects

　　Carrots are sweet and neutral in nature； Enters the lung and spleen meridians ； It has the effects of strengthening the spleen, digesting food, moistening the intestines and laxative, killing insects, promoting qi and resolving stagnation, and improving eyesight. ； Mainly used to treat loss of appetite, abdominal distension, diarrhea , cough, wheezing, phlegm, and blurred vision.

　　Tips

　　1. Carrots come in two colors: red and yellow. Yellow carrots have higher nutritional value than red carrots and are generally available in winter and spring.

　　2. High-quality carrots are concentrated in “three red and one thin”. “"Three reds" means that the epidermis, flesh (phloem) and core are all orange-red ； “"One thin" means that the core column should be thin

　　3. Carrots are native to western Asia, and Afghanistan is the earliest evolution center of purple carrots. Carrots were introduced to China via Iran in the 13th century. Carrots were introduced to my country before the Yuan Dynasty. It is loved by people for its beautiful color, crisp, tender, juicy, and sweet aroma. Carrots have many health-care functions for the human body, so they are known as "little ginseng".