Carrot porridge: 350 grams of carrots, plus 100 grams of round-grained rice, first carrots 1 to 2 (according to personal preference) washed and cut into thin filaments, boiling water slightly after cooking, with vegetable oil, green onions, ginger and other condiments fried to be used. Use 100 grams of round-grained rice with water to cook porridge, almost cooked, add the fried carrots with cooking. Sprinkle some parsley and sesame oil when starting the pot.

Carrot vitamin B10.02-0.04 mg, vitamin B20.04-0.05 mg, vitamin C12 mg, calories 150.7 kilojoules, another pectin, starch, inorganic salts and a variety of amino acids. Various varieties of carrots, especially the highest content of dark orange-red carotene, a variety of carrots contain energy between 79.5 dry joules to 1339.8 kilojoules.

Carrots are a crunchy, flavorful, nutrient-rich household vegetable, known as the "little ginseng". Carrot is rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium, iron and other nutrients.

The edible part is 97%. Each l00g contains 180kj of energy, 87.4g of water, 1.4g of protein, 0.2g of fat, 1.3g of dietary fiber, 8.9g of carbohydrates, 4010μg of carotenoids, 668μg of retinol equivalents, 0.04mg of thiamine, 0.04mg of riboflavin, 0.2mg of nicotinic acid, and 16mg of vitamin C.

Potassium 193mg , Sodium 25.1mg, Calcium 32mg, Magnesium 7mg, Manganese 0.07mg, Zinc 0.14mg, Copper 0.03mg, Phosphorus 16mg and Selenium 2.8μg. Medicinal ingredients include Caffeic acid and Gallic acid.