The nutritional value of carrot

Carrot is a kind of radish. It is also known as "Brassicae radish", also known as "big red radish" and "Northeast red radish". It is a one-and-two-year-old herb. The root is fleshy, spherical, red in root and white in root. It is native to China and cultivated everywhere. Northeast China is the main producing area of ​​China's red radish, and its high nutritional value and medicinal value are formed due to factors such as climate and variety. Carrots lukewarm, into the lungs, stomach two classics, with heat, detoxification, dampness, Sanyu, Jianweixiaoshi, phlegm and cough, Shun Qi, facilitate, thirst, Buzhong, An five organs and other functions. There are many kinds of radish, and it is better to eat less raw spicy food.

Per 100 grams of carrots, containing about 0,6 grams of protein, fat 0,3 grams, saccharides 7.6 to 8.3 grams, iron 0,6 mg, vitamin A original (carotene) 1. 35 ~ 17. 25 mg, vitamin B10, 02 ~ 0, 04 mg, vitamin B20. 04 ~ 0, 05 mg, vitamin C12 mg, heat 150,7 kJ, and the other contains pectin, starch, inorganic salts and a variety of amino acids. Among all varieties, the content of deep carotenoids was the highest, and the energy contained in various carrots ranged from 79.5 dry to 1339. 8 kJ.