Analysis of the nutritional value, diet, dietotherapy, treatment and what to eat of carrots, also known as yellow radish and carrot, originated in Central Asia and was introduced to China before the Yuan Dynasty. Because of its bright color, crisp and juicy, sweet and delicious, it is deeply loved by people. Carrots have many health functions for human body, so they are called "small ginseng". ≮ Efficacy ≯ Carrots can provide rich vitamin A, which can promote normal growth and reproduction, maintain epithelial tissue, prevent respiratory tract infection and maintain normal vision, and treat night blindness and dry eye. Carrots can enhance human immunity, have anti-cancer effects, reduce the chemotherapy response of cancer patients, and protect various organs. Eating carrots for women can reduce the incidence of ovarian cancer. Carrots contain potassium hyaluronate, which helps to prevent arteriosclerosis and lower cholesterol, and has a certain effect on the prevention and treatment of hypertension. Carotene can scavenge free radicals that lead to aging. In addition to vitamin A, famous B vitamins, vitamin C and other nutrients also have the effect of moisturizing and anti-aging. Its aromatic smell is caused by volatile oil. It can promote digestion and has bactericidal effect. ≮ Suitable for people ≯ Suitable for all ages. ≮ dosage ≯ 1 root is about 70g per meal. In particular, carotene and vitamin A are fat-soluble substances, which should be fried or stewed with meat before eating to facilitate absorption. Don't overeat. A large intake of carotene will change the pigment of the skin and make it orange-yellow. ≮ Health traffic lights ≯ Eating alcohol with carrots will make a lot of carotene enter the human body together with alcohol, which will produce toxins in the liver and lead to liver disease.