Carrot porridge: 350g carrot, with japonica rice 100g. First, wash 1 ~ 2 carrots (according to personal preference) and cut them into filaments. After boiling in boiling water, fry with vegetable oil, chopped green onion, Jiang Mo and other condiments for later use. Cook porridge with100g of japonica rice and water. When it is almost cooked, add the fried carrots and cook together. Sprinkle some coriander and sesame oil when you start the pot.

Carrots contain vitamin B 10.02 ~ 0.04 mg, vitamin B 20.04 ~ 0.05 mg, vitamin C 12 mg, calorie 150.7 kJ, pectin, starch, inorganic salts and various amino acids. Among all varieties, dark orange carotene content is the highest, and the energy content of various carrots is between 79.5 dry coke-1339.8 kilocoke.

Carrot is a crispy and nutritious home-cooked dish, which is 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.

The edible part is 97%. Every100g contains energy 180kj, water 87.4g, protein1.4g, fat 0.2mg, dietary fiber1.3g, carbohydrate 8.9g, carotene 40 10/0g, and retinol. ..

Potassium 193 mg, sodium 25. 1 mg, calcium 32 mg, magnesium 7 mg, manganese 0.07 mg, zinc 0. 14 mg, copper 0.03 mg, phosphorus 16 mg, selenium 2.8 μ g ... The medicinal ingredients include caffeic acid and myrrh.