Each B 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 (carotene) and 0.02 of vitamin B 10. Among all varieties, especially the deep orange one.

Effect and function of carrot

Carrots can be eaten cold, fried as vegetables or as fruits. In addition, people like to use them as raw materials to pickle some pickles. What are the effects and functions of carrots?

First, the nutrition of most root vegetables is in the epidermis, and carrots are no exception. Moreover, carrot has a special sweet and spicy taste, because it contains an ingredient called thiocyanate, which has a good protective effect on gastric mucosa and has a significant effect on human health.

Second, carrots are rich in vitamin C, digestive enzyme starch, crude fiber and Chili oil, which can increase the peristalsis of the stomach, help the stomach digest edible food quickly, improve the function of the digestive system, and have a good effect on food accumulation, indigestion and variation.

Third, carrots contain a lot of cellulose, but few calories. Eating more carrots will make people feel full, control their appetite, reduce their food intake and achieve the effect of slimming.

Fourth, carrot skin contains a lot of vitamin A, which can effectively stimulate the hematopoietic function in the body and produce more blood, thus improving the concentration and quality of blood and relieving anemia.