1, benefiting liver and improving eyesight

Carrots contain a lot of carotene, the molecular structure of which is equivalent to two molecules of vitamin A. After entering the body, 50% of it becomes vitamin A through the action of enzymes in the mucosa of the liver and small intestine, which has the function of nourishing the liver and improving eyesight and can treat night blindness.

2, diaphragmatic wide intestine

Carrots contain plant fiber, which has strong water absorption and is easy to expand in the intestine. It is a "filling substance" in the intestine, which can strengthen the peristalsis of the intestine, thus benefiting the diaphragm and widening the intestine and helping to relax the bowels.

3. Strengthening the spleen and removing malnutrition

Vitamin A is an essential substance for the normal growth and development of bones, which contributes to cell proliferation and growth, is an essential factor for the growth of the body, and is of great significance for promoting the growth and development of infants.

4. Enhance immune function

Carotene is converted into vitamin A, which helps to enhance the immune function of the body and plays an important role in preventing epithelial cell lesions. Lignin in carrots can also improve the immune mechanism of the body.

5. Reduce blood sugar and lipid

Carrots also contain hypoglycemic substances, which is a good food for diabetics. Some of its components, such as quercetin and kaempferol, can increase coronary blood flow, reduce blood lipid, promote the synthesis of adrenaline, and have the effects of lowering blood pressure and strengthening the heart, which is a good food for patients with hypertension and coronary heart disease.

6. Improve anemia

Carotene not only has hematopoietic function to supplement the blood needed by human body, so as to improve anemia or cold blood, but also contains rich potassium.

7. Promote bone growth

Vitamin A in carrots is an essential substance for the normal development of bones, which is beneficial to the reproduction and growth of cells.

Although carrots have many benefits, we should also pay attention to their taboos:

1, carrots and peppers should not be eaten raw together.

Carrots not only contain a lot of carotene, but also contain vitamin C decomposing enzymes, while peppers are rich in vitamin C, so carrots should not be eaten raw with peppers, otherwise the nutritional value of peppers will be reduced. However, vitamin C catabolic enzymes are not heat-resistant and can be destroyed at 50℃, so don't worry when cooked.

2. Don't put vinegar when carrots are afraid of acid frying.

Carrots contain a lot of carotene, so it is best to fry carrots in oil or stew them with meat. Carotene is afraid of acid, so don't put vinegar on carrots.

3. Don't eat carrots and white radishes together

Although carrots and white radishes have many benefits to the human body, eating them together will reduce their nutrition. White radish contains a variety of enzymes, mustard oil, lignin, interferon inducer, etc., which shows good effects of helping digestion, resisting viral infection, improving immunity and producing interferon. However, the above substances are not heat-resistant and will be destroyed at a high temperature of 70℃. Carrots, on the other hand, are rich in beta-carotene. When eaten raw, more than 70% of the carotene can't be absorbed. Only by frying it with edible oil can the absorption and utilization rate of carotene be improved. In addition, because carrots contain vitamin C-decomposing enzymes, when they are mixed, vitamin C in white radish will be destroyed.

A comprehensive understanding of carrots can better play its efficacy and role!