Carrots and carrots can be eaten raw, and eaten raw taste is particularly good, are particularly sweet and crisp delicious, but also can play a role in removing liver fire.

Nutritional value of carrots

Carrots are a crunchy, flavorful, nutritious home vegetables, known as "small ginseng". Carrot is rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients.

Each 100 grams of carrots, containing about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of sugar, 0.6 milligrams of iron, vitamin A original (carotene) 1.35-17.25 milligrams of vitamin B10.02-0.04 milligrams of vitamin B10.02-0.04 milligrams of vitamin B20.04-0.05 milligrams of vitamin C12 milligrams of vitamin C. 150.7 kilojoules of heat. Also contains pectin, starch, inorganic salts and a variety of amino acids. Various varieties, especially the highest content of carotene in deep orange-red. U.S. scientists have confirmed: eat two carrots a day, can make blood cholesterol down 10% to 20%; eat three carrots a day, help prevent heart disease and tumors.

Carrots contain a lot of carotene

Carrots contain a lot of carotene, the molecular structure of this carotene is equivalent to two molecules of vitamin A, into the body, in the liver and the mucous membrane of the small intestine after the enzyme, 50% of which into vitamin A, have a complementary role of the liver and bright eyes, can be the treatment of night blindness; carotene into vitamin A, vitamin A is the normal growth and development of the bone essential substances, which helps to prevent heart disease and tumors. Vitamin A is an essential substance for normal bone growth and development, helps cell proliferation and growth, is the element of growth, and is of great significance in promoting the growth and development of infants and young children. Vitamin A helps to enhance the immunity of the body and plays an important role in the prevention of epithelial cell cancer. The lignans in carrots can also improve the body's immune mechanism and indirectly destroy cancer cells.

(1) α-carotene

Experiments have proved that α-carotene contained in carrots is 10 times more capable of inhibiting tumor cells than β-carotene, and it is very effective in preventing abnormal changes in DNA (deoxyribonucleic acid). As early as more than a decade ago, a study found that the higher the concentration of alpha-carotene in the blood, the lower the risk of heart disease in the subjects. According to a 14-year follow-up by CDC researchers, people with higher levels of alpha-carotene in their blood had longer life spans.

The foods with the highest levels of alpha-carotene are carrots. Pumpkins, oranges, and mandarins also contain high levels of alpha-carotene. alpha-carotene is not afraid of high-temperature steaming, and cooking carrots in broth, as long as you drink the broth with it, doesn't cause a significant loss of alpha-carotene. On the contrary, cooked food is more conducive to the absorption of various carotenoids, as long as a small amount of fat can achieve the effect of full absorption.

(2) β-carotene

Japanese scientists have found that β-carotene in carrots is effective in preventing allergic diseases such as hay fever and atopic dermatitis and that β-carotene regulates intracellular homeostasis so that the body is less prone to allergic reactions.

Carrots contain plant fibers

Carrots contain plant fibers, absorbent, in the intestinal tract volume is easy to expand, is the intestinal tract in the "filling material", can strengthen the peristalsis of the intestinal tract, which can benefit the diaphragm wide bowel, laxative and anti-cancer.

Carrots contain hypoglycemic substances

Carrots also contain hypoglycemic substances, is a good food for diabetics.

Carotene contains quercetin, kaempferol can increase coronary blood flow, reduce blood lipids, promote the synthesis of adrenaline, and thus have the role of antihypertensive strong heart. Carrots contain potassium succinate, which helps to prevent vascular sclerosis, reduce cholesterol and have the effect of lowering blood pressure. Folic acid in carrots can reduce the incidence of coronary heart disease. Hypertensive people drink carrot juice, have a very good effect on lowering blood pressure. People who eat more carrots than those who eat less carrots, heart disease cases almost 50% less.

Lignin

Carrots contain an immunocompetent substance, lignin, which improves the ability of the body's macrophages and reduces the risk of getting a cold.

Calories in carrots

The average calorie content per 100 grams of carrots is about 25 calories, which is relatively low and very suitable for consumption when dieting, and carrots are rich in balanced nutrients, and there is also a good sense of satiety, and it is a vegetable with a high content of water and fiber, and also due to the ease of portability, it is sometimes used in place of fruits to eat.