Protein, carotene, vitamin C and other nutrients in red carrots are lower than those in yellow and orange carrots.

Yellow carrot is a common carrot. It is yellow and orange. It is a crispy and nutritious home-cooked dish, known as "Little Ginseng". Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B 1, vitamin B2, anthocyanin, calcium, iron and other nutrients. Therefore, its nutritional content is higher than other varieties.

Carrots (scientific name: carrots. sativa Hoffm。 ), also known as carrot or Ganxun, is a variety of wild carrot (scientific name: Daucus carota l.var. Carota). The difference between this variety and the original variety is that the root is fleshy, rectangular and conical, thick and fat, red or yellow.

Biennial herb, height15-120cm. The stems are solitary, all with white coarse bristles. Basal leaves membranous, rectangular; The petiole is 3- 12 cm long; Cauline leaves subsessile with leaf sheath. Compound umbel, peduncle 10-55 cm long, with coarse hair; The involucre has many bracts, which are leaflike and pinnately divided; There are many spokes, and as a result, the outer spokes bend inward; Involucral bracts 5-7, linear; Flowers are usually white and sometimes reddish; Petals are unequal in length, 3- 10 mm long. The fruit is ovoid, 3-4 mm long and 2 mm wide, with white bristles on the edge. Flowering period may-July.

China, Sichuan, Guizhou, Henan, Hubei, Jiangxi, Anhui, Jiangsu and Zhejiang provinces. Widely planted all over the country. Distributed in Europe and Southeast Asia.

Roots are eaten as vegetables. It also contains vitamins A, B, C and carotene.