1. Good for health and longevity

Carrots have the functions of relieving asthma, eliminating phlegm, promoting digestion and reducing swelling. Experiments show that α -carotene has 0/0 times the ability of inhibiting tumor cells as β-carotene, and it has a strong role 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.

2. 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.

3. 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.

4. Benefiting the liver and improving eyesight

Carrots contain vitamin A and beta carotene, which can promote the formation of eye photosensitive pigments, prevent night blindness, strengthen eye color discrimination, and reduce eye fatigue and dry eye.

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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.

6. disgust

Japanese scientists have found that beta-carotene in carrots can effectively prevent allergic diseases such as pollen allergy and allergic dermatitis, and beta-carotene can regulate the balance in cells, thus making the body less prone to allergic reactions.

Second, the dietary taboos of carrots:

1. Cut radish is not suitable for eating by washing with water or soaking in water for a long time.

2. It is not suitable to eat when taking dihydrogram urine plug.

3. It is not advisable to add too much vinegar when eating to avoid the loss of carotene.

4. Not suitable for people who have never fried oil.

5. Chewing time should not be too short when eating.

6. Don't eat with white radish.