Carrot storage and nutritional content

Carrots are very nutritious. I heard that they are plant ginseng. Let’s all learn about them.

carrot

Also known as red carrot or carrot, it is a biennial herbaceous plant of the genus Daucus in the family Apiaceae. It is native to southwestern Asia and has a cultivation history of more than 2,000 years. In the 10th century AD, it was introduced to the European continent from Iran, and was seen in Britain in the 15th century. It was introduced to the United States in the 16th century. Around the 13th century, carrots were introduced to China from Iran and cultivated into the Chinese ecotype, and then introduced to Japan from China in the 16th century.

The edible part of carrots is the plump and tender fleshy taproot. There are many varieties of carrots. According to color, they can be divided into red, yellow, white, purple and other varieties. The most cultivated in my country are red and yellow. According to shape, they can be divided into conical and cylindrical. Carrots have fine flesh, crisp texture, special sweetness, and are rich in carotene, C and B vitamins.

In the 20th century, people realized the nutritional value of carotene (provitamin A) and increased the value of carrots. Carrots have the functions of treating night blindness, protecting the respiratory tract and promoting children's growth. They can be eaten raw or cooked. They can also be pickled, pickled, dried or used as feed.

Carrot Benefits

1. Carrots contain a lot of carotene. After entering the body, 50% of it is converted into vitamin A through the action of enzymes in the liver and small intestinal mucosa, which has the effect of nourishing the liver and improving eyesight. In addition, vitamin A is an essential substance for the normal growth and development of bones, helps cell proliferation and growth, is an element of body growth, and is of great significance in promoting the growth and development of infants and young children.

2. Carrots contain plant fiber, which easily expands in the intestines and can enhance intestinal peristalsis, thereby facilitating bowel movements and preventing cancer.

3. Carrots also contain hypoglycemic substances and are a good food for diabetics. Some of their ingredients, such as quercetin and kaempferol, can increase coronary blood flow, lower blood lipids, promote the synthesis of adrenaline, and also have blood pressure lowering and cardiotonic effects. They are an excellent food therapy for patients with hypertension and coronary heart disease.

Carrot storage tips

Put carrots into polyethylene plastic film bags, 1 kg per bag, tie the bag tightly and store at 1°C. This method has a good preservation effect. If carrots are soaked in 80-150 times green freshness solution, dried, and then bagged, the carrots will be as fresh as before after 5-6 months of storage.

Carrot cooking knowledge

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

2. When cooking carrots, do not add vinegar to avoid loss of carotene. Also, do not consume too much. Excessive intake of carotene will change the pigmentation of the skin and turn it orange-yellow.

Carrot Diet

1. It is most suitable for patients with cancer, hypertension, night blindness, dry eyes, malnutrition, loss of appetite, and rough skin.

2. Alcohol and carrots should not be eaten together, as this will cause a large amount of carotene and alcohol to enter the human body together, producing toxins in the liver and leading to liver disease. In addition, radishes are laxatives and carrots are tonics, so it is best not to eat the two together.

Beef stew with carrots

Ingredients: 110g beef, 1/2 carrot, 1-2 star anise;

Seasoning: 1/2 teaspoon pepper, 1 teaspoon salt and sugar each, 1 tablespoon soy sauce.

Method: 1. Wash the beef, cut into pieces, put into boiling water to remove the blood, and take out; wash the carrots, peel them, cut into pieces and set aside.

2. Put all the ingredients into a pot and bring to a boil over medium-high heat. Add seasonings and cook over medium heat until soft.

Features: It can promote blood circulation, improve eyesight, resist oxidation and prevent wrinkles. This soup has the effect of fitness and breast enhancement. Eating it during the puberty period of girls can lay a good foundation for development. Beef has the effect of nourishing blood and is suitable for consumption during menstruation or when suffering from anemia.

Note: It is easy to gain weight during the growth period, so do not choose beef brisket with high fat content to make soup.

Carrots for curing diseases

1. Treatment of night blindness: 500 grams of carrots and 200 grams of eel meat, cut into shreds, add oil, salt, sauce and vinegar, stir-fry and eat once a day. One course of treatment is 6 days.

2. Treatment of corneal softening: 100 grams of carrots and 2 eggs. First, slice the carrots and put them in a pot with water and boil. Peel the eggs, put them in and cook until done. Season them when eating, drink the soup and eat the eggs. Take once a day, 7 days as a course of treatment.

3. Treatment of whooping cough: squeeze the juice of 500 grams of carrots, add appropriate amount of rock sugar, steam and drink while warm, twice a day.

4. Treatment of Qi and blood deficiency, dizziness, blurred vision: 250g carrots, 300g mutton, 30g Chinese yam, 20g ginger, 5 candied dates. Wash the mutton, cut it into pieces, add oil and stir-fry with a little ginger; wash the carrots and slice them; wash the Chinese yam and candied dates, put them into the pot with the mutton and ginger, add appropriate amount of water, boil over high heat, then simmer for 2 hours and season.