Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients.

Each 100 grams of carrots, containing about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of sugar, 0.6 milligrams of iron, vitamin A original (carotene) 1.35-17.25 milligrams of vitamin B10.02-0.04 milligrams of vitamin B10.02-0.04 milligrams of vitamin B20.04-0.05 milligrams of vitamin C12 milligrams of vitamin C. 150.7 kilojoules of heat. Also contains pectin, starch, inorganic salts and a variety of amino acids.

All kinds of varieties, especially the deep orange-red carotene content is the highest.

Scientific and reasonable way to eat carrots:

1, choose the color of carrots.

The darker the color of the carrot, the more carotene it is rich in. Avoid picking carrots that are cracked and split.

2. Cut off the green part of the top of the carrot before putting it in the refrigerator.

Place the carrots in a plastic bag (this is to prevent moisture loss) in the coldest compartment of the freezer and away from the vicinity of ripening fruits and vegetables that release ethylene, such as apples, pears, and potatoes.

3. Carrots should be cooked and eaten.

To maintain its nutritional best cooking method has two points, one is to cut carrots into chunks, add seasonings, and then fried with sufficient oil; the second is to cut carrots into chunks, add seasonings, and pork, beef, lamb, etc. together with the pressure cooker stewed for 15 to 20 minutes.

4, drinking carrot juice is also a healthy choice.

But it's best to be freshly squeezed, some of the drinks claimed to be carrot juice are actually added ingredients much higher than the original carrot juice content, they are basically on the supplemental vitamin A does not have much effect.

People's Daily Online - Carrots cooked and eaten most nutritious carrot nutrition and efficacy