Nutrition of carrots

Carrots are very nutritious and are served on people’s tables every day. Let’s learn about their nutritional value.

The role of carrots

carrot

Carrot, also known as red carrot, golden bamboo shoot and clove carrot, is native to Central Asia and was introduced to my country in the late Yuan Dynasty.

1. Benefit the liver and improve eyesight:

Nutrition of carrots

Carrots have a high reputation in the West and are considered a top-quality dish. The Dutch listed it as one of their "national dishes". Carrots contain a wide range of nutrients. According to measurements, every 100 grams of carrots contains 7.6 grams of carbohydrates, 0.6 grams of protein, 0.3 grams of fat, 30 milligrams of calcium, 0.6 milligrams of iron, and vitamin B1, vitamin B2, vitamin C, etc. In particular, the content of carotene ranks among the best in vegetables, with about 3.62 milligrams of carotene per 100 grams, equivalent to 1981 international units of vitamin A. It also remains unchanged at high temperatures and is easily absorbed by the human body. Carotene has important functions such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and participating in the synthesis of rhodopsin.

Carrot is a vegetable with root skin. According to foreign reports, eating vegetables with root skin regularly can strengthen the body and resist cold. Japanese scholars believe that vegetables with root skin grow in the soil, and the roots and skin contain a large amount of inorganic salts and nutrients. In recent years, domestic and foreign data have reported that carrots have outstanding anti-cancer and anti-cancer effects. Studies have found that people who lack vitamin A have a cancer incidence rate more than 2 times higher than normal people. If you can eat a certain amount of carrots every day, it will be very beneficial to prevent cancer. Because the carotene rich in carrots can be converted into a large amount of vitamin A, it can effectively prevent the occurrence of lung cancer, and even have the effect of preventing the progression of transformed cancer cells or reversing it. Studies have also found that carrots contain a relatively rich amount of folic acid, a B vitamin that also has anti-cancer effects; the lignin in carrots also has the function of improving the body's anti-cancer immunity and indirectly killing cancer cells. For long-term smokers, if they can drink half a cup of carrot juice every day, it will also protect the lungs.

Carotene is a fat-soluble substance, so it can only be well absorbed in oil. Therefore, when eating carrots, it is best to cook them with oil or simmer them with meat to ensure that the effective ingredients are absorbed and utilized by the human body.