Carrots are usually cooked for five to ten minutes, or three minutes for julienne. Cooking can maximize the retention of nutrients. Carrots have high nutritional value, rich in beta-carotene, vitamin A and dietary fiber. Cooking carrots first water to rinse off the outer layer of sediment, and then peeled and chopped, carrots through the cooking of the nutrients more conducive to human absorption, but chopped carrots do not soak in water for more than 20 minutes.

Carrots, also known as carrots or carrot, for the wild carrot variant, this variant and the original variant difference is the root fleshy, long conical, thick fat, red or yellow. It is a biennial herb, 15-120 cm tall. Stem solitary, white hirsute throughout. Basal leaves thinly membranous, oblong; petiole 3-12 cm long; stem leaves subsessile, with leaf sheaths.

Introduced to continental Europe from Iran in the 10th century A.D., carrots were introduced to China from Iran in about the 13th century and developed into the Chinese ecotype, seen in England in the 15th century and developed into the European ecotype, introduced to the United States in the 16th century, and introduced to Japan from China in the 16th century.

Carrots like cool climate, suitable for growing temperature is between 15-25 degrees, like strong light light and relatively dry air conditions, the soil requires alternating wet and dry, moisture, and loose, permeable, fertile. Carrots require soil with a certain form of texture and nutrient content. And to have irrigation conditions, easy access to the land, pay attention to rain-flooded plots, corn, jute with herbicide plots, raw barren land is not easy to plant carrots.