Carrot (English name: Carrot), is a biennial herbaceous plant of the family Umbelliferae, which is eaten as a vegetable with a fleshy root. Carrots are also known as yellow radish, clove radish, fenugreek gold, and also known as carrots, beetroot, yellow radish, and so on. The fleshy root is rich in sucrose, glucose, starch, carotene, and potassium, calcium, and phosphorus. Each 100 grams of fresh weight containing 1.67 ~ 12.1 mg of carotene, the content is higher than the tomato 5 to 7 times, after eating the gastrointestinal digestion decomposition into vitamin A, can prevent night blindness and respiratory diseases.

Fresh weight containing carotene 1.67 ~ 12.1mg, 5 to 7 times higher than tomatoes, after eating through the digestive decomposition into vitamin A, to prevent night blindness and respiratory diseases, and promote children's growth and other functions. In addition also contains more calcium, phosphorus, iron and other minerals. Eat two carrots a day, can make the blood cholesterol reduced by 10% to 20%; eat three carrots a day, on the prevention of heart disease and tumors have a miraculous effect.

The nutritional value of carrots is very high, most of the nutrients are nitrogen-free leachate, and contains cane sugar and fructose, so it has a sweet flavor, protein content is also more than other tubers. Carotene is especially rich, for the general forage feed is not as good. Carrot also contains a lot of potassium salts, phosphorus salts and iron salts.