The contents of nutrients such as protein, carotene and vitamin C in red carrots are lower than those in yellow and orange carrots.

yellow carrot is a kind of carrot that we see more often, and it is yellow and orange. It is a kind of home-cooked vegetable with crisp taste and rich nutrition, and is known as "Little Ginseng". Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Therefore, its nutritional content is higher than other varieties.

carrot (scientific name: Daucus carota l.var.sativahoffm.), also known as carrot or Ganxun, is a variety of wild carrot (scientific name: Daucus carota l.var.carota.). The difference between this variety and the original variety lies in its fleshy root, oblong cone shape, coarse fat and red or yellow color.

biennial herb, 15-12cm tall. The stems are solitary, and all of them have white coarse bristles. Basal leaves are membranous and oblong; Petiole 3-12 cm long; Cauline leaves subsessile with leaf sheaths. Compound umbel, peduncle 1-55 cm long, hirsute; The involucre has many bracts, which are leaflike and pinnately divided; There are many spokes, and as a result, the outer spokes bend inward; Involucral bracts 5-7, linear; Flowers are usually white and sometimes reddish; Petals are unequal in length, 3-1 mm long. The fruit is ovoid, 3-4 mm long and 2 mm wide, with white bristles on the edges. Flowering period may-July.

China, Sichuan, Guizhou, Henan, Hubei, Jiangxi, Anhui, Jiangsu, Zhejiang and other provinces. Widely cultivated all over the country. Distributed in Europe and Southeast Asia.

roots are used as vegetables. It also contains a variety of vitamins A, B, C and carotene.