The 10th century A.D. was introduced from Iran to continental Europe, the 15th century in the United Kingdom, the development of the European ecotype. 16th century to the United States.
Around the 13th century, carrots were introduced from Iran to China, developing into the Chinese ecotype. It was introduced to Japan from China in the 16th century.
Carrot is a ternate pinnatisect leaf, clustered on a shortened stem. A compound umbel is borne at each tip. Heterogamous pollination. Double hanging fruit, fleshy roots in different shapes such as long tube, short tube, long cone and short cone, and different colors such as yellow, orange, orange-red and purple. Carrot is half-hardy and prefers cooler climates. It is a long sunshine plant. The fleshy root develops well at 18～20℃. China more in the summer and fall sowing.
The carrot has the function of treating night blindness, protecting the respiratory tract and promoting the growth of children. It also contains more calcium, phosphorus, iron and other minerals.
Cut into cubes, add seasonings and cooking oil, or stewed with meat, beta carotene preservation rate is the highest. Carrots eaten raw have the lowest rate of digestion and absorption of beta carotene.
Some people like to eat carrots and find them crunchy and delicious. When it's hot, some people also like to cut carrots into julienne for gazpacho, but nutritionists say that carrots are only nutritious when eaten cooked, and they should be rationed with adequate amounts of fat, cooked and eaten cooked.
The biggest contribution of carrots to human beings is that they are rich in beta carotene. As we all know, beta carotene is the main source of vitamin A in the human body. Some people have done experiments: the same amount of carrots, three. a group of raw food; group B with a small amount of fat cooking cooked food; group C with a full amount of fat, cooking cooked food. a, b, c three groups of β-carotene digestion and absorption rate of 10%, 30%, 90%, respectively. It can be seen that β-carotene digestion and absorption rate in the body and the proportion of fat is proportional to the carrots cooked in cooking oil than raw food nutritional value.
I found the nutritional value of carrots information on the nutritional value of carrots have a certain understanding of the nutritional value of carrots, there are more detailed, specific nutritional value of carrots of the introduction of the nutritional value of the carrots, you understand the nutritional value of carrots will help. The information on the nutritional value of the carrot, the nutritional value of the carrot has a certain understanding, there are more detailed, specific nutritional value of the carrot you can look at the Internet, you will help you understand the nutritional value of the carrot.
Carrots are rich in nutrients. There is the treatment of night blindness, protect the respiratory tract and promote the growth of children and other functions. It also contains more calcium, phosphorus, iron and other minerals. Raw or cooked food can be. Can also be pickled, sauced, dried or as fodder.