Every 100g carrot contains about 0.6g of protein, 0.3g of fat, 7.6-8.3g of sugar, 0.6mg of iron, 0.35-17.25mg of provitamin A and 0/0.02-0.04mg of vitamin B.
Among all kinds of varieties, the content of carotene in deep orange is the highest. American scientists have confirmed that eating two carrots a day can reduce blood cholesterol10%-20%; Eating three carrots a day helps to prevent heart disease and tumors.
Extended data:
Edible efficacy
1.
Carrots contain vitamin A and beta carotene, which can promote the formation of eye sensitive pigments, prevent night blindness, strengthen eye color discrimination, and reduce eye fatigue and dry eye.
purge
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 relaxing bowels and preventing cancer.
3. Anti-allergic drugs
Japanese food nutrition scientists have found that beta-carotene in carrots can effectively prevent allergic diseases such as allergic symptoms of pollen and allergic dermatitis. Beta-carotene can also regulate the balance in cells and strengthen the body's anti-allergic ability, thus making the body less prone to allergic reactions.
4. Good for health and longevity
Carrots have the functions of eliminating phlegm, promoting digestion, relieving flatulence and relieving asthma. The related experimental results show that α -carotene in carrots has 0/0 times the inhibitory effect on tumor cells as β-carotene, and it is also very powerful in preventing abnormal changes of DNA. As early as ten years ago, it was found that the higher the concentration of α -carotene in blood, the lower the risk of heart disease. According to the 14-year follow-up survey conducted by researchers from the centers for disease control and prevention in the United States, it was found that people with higher levels of α -carotene in their blood lived longer.
The food with the highest content of α -carotene is carrot. The content of α -carotene in pumpkin, orange and citrus is also high. α -carotene is not afraid of high temperature cooking. Cooking carrots with broth, as long as you drink soup, will not cause obvious loss of α -carotene On the contrary, cooked food is more conducive to the absorption of various carotenoids, as long as a small amount of oil can achieve full absorption.
5. Prevent arteriosclerosis, lower blood pressure and reduce heart disease.
Quercetin and kaempferol contained in carotene can increase coronary blood flow, reduce blood lipid and promote the synthesis of adrenaline, thus having the functions of lowering blood pressure and strengthening heart. Carrots contain potassium succinate, which helps to prevent arteriosclerosis, lower cholesterol and lower blood pressure. Folic acid in carrots can reduce the risk factors of coronary heart disease. After drinking carrot juice, people with hypertension have a good antihypertensive effect. People who eat more carrots are almost 50% less likely to suffer from heart disease than those who eat less carrots.
6. Enhance immune function
Carotene can be converted into vitamin A in the body, which is helpful to enhance the immune function of the body and plays an important role in preventing epithelial cell canceration. Lignin in carrots can also improve human immunity and indirectly kill cancer cells.
7. Prevent colds
Carrots contain a highly immune substance, namely lignin, which can improve the ability of human macrophages and reduce colds.
8. Beautiful face
A study in Germany shows that carrots contain antioxidant carotene, and people with high antioxidant concentration in the skin have significantly fewer wrinkles than those with low antioxidant concentration in the skin.
References:
Carrots (Umbelliferae) _ Baidu Encyclopedia