Carrots contain a lot of carotene, the molecular structure of which is equivalent to two molecules of vitamin A. After entering the body, 50% of them become vitamin A through the action of enzymes in the liver and small intestine mucosa, which has the function of nourishing the liver and improving eyesight and can treat night blindness.

2, diaphragm wide intestine:

Carrots contain plant fiber, which is highly absorbent and easy to swell in the intestine. It is a "filling substance" in the intestine, which can strengthen the peristalsis of the intestine, thus benefiting the diaphragm and widening the intestine, relaxing bowels and preventing cancer.

3, spleen deficiency malnutrition:

Vitamin A is an essential substance for the normal growth and development of bones, which contributes to cell proliferation and growth, is an essential factor for the growth of the body, and is of great significance for promoting the growth and development of infants.

4. Enhance immune function:

Carotene is converted into vitamin A, which helps to enhance the immune function of the body and plays an important role in preventing epithelial cells from canceration. Lignin in carrots can also improve the immune mechanism of the body and indirectly eliminate cancer cells;

5, lowering blood sugar and blood lipid:

Carrots also contain hypoglycemic substances and are good food for diabetics. Some of its components, such as quercetin and kaempferol, can increase coronary blood flow, reduce blood lipid, promote the synthesis of adrenaline, lower blood pressure and strengthen the heart, so it is a good food for patients with hypertension and coronary heart disease.

Carrots enjoy a high reputation in the west and are regarded as the top grade in dishes. The Dutch listed it as one of the "national dishes". Carrots are full of nutrition. According to the determination, every100g contains 7.6g of carbohydrate, 0.6g of protein, 0.3g of fat, 30mg of calcium, 0.6mg of iron, and vitamins B 1, B2 and C, etc. In particular, the content of carotene is among the best in vegetables, with about 3.62mg of carotene per100g, equivalent to 19865438+. Carotene has many important functions, such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and participating in rhodopsin synthesis.

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