Each 100 grams of carrots, containing about 0.6 grams of protein, 0.3 grams of fat, 7.6 to 8.3 grams of sugar, 0.6 milligrams of iron, 1.35 to 17.25 milligrams of vitamin A proto (carotene), vitamin B10.02-0.04 milligrams of vitamin B20.04-0.05 milligrams of vitamin B20.04-0.05 milligrams of vitamin C 12 milligrams of vitamin C, 150.7 kilojoules of heat, and also contains pectin, Starch, inorganic salts and a variety of amino acids. Various varieties, especially the deep orange-red carotene content is the highest, a variety of carrots contain energy between 79.5 dry joules to 1339.8 kilojoules.

Carrots are rich in nutrients, but many people eat unscientific, waste of nutrients. Eating carrots cooked is better than eating them raw. First of all, carrots contain nutrients carotene - vitamin A is fat-soluble vitamins, it is not soluble in water, but soluble in fat. If eaten raw, more than 70% of the carotene can not be absorbed, but if cooked, it can be added to the fat and greatly improve the absorption rate. Is the same cooking oil, different methods of effect is not the same. Practice has proved that carrots sliced, fried in oil, carotene retention rate of 79%, cut into pieces fried, retention rate of 81%, cut into pieces with seasoning and meat with stew, carotene retention rate is higher than 95%. Cooked carrots are better than raw carrots.

If the carrots are cooked and mashed into a puree and then consumed, the carotene absorption rate will be 4 to 5 times more than raw. Because carrots with hard-walled cells, cooked can help the cells of the membrane. Therefore, the most scientific way to eat carrots is to eat cooked, the carrots cut into pieces and meat with the best stew.