What are the main ingredients in carrots? What are the main ingredients of carrots?

What are the nutritional values of carrots?

Traditional Chinese medicine believes that carrots are sweet and flat. It returns to the lungs and spleen meridians, and has the functions of stomach strengthening and deworming. According to modern medical research, the main nutritional components of carrots can be shown from the following**:

Calories: 37kcal

Carbohydrates:

Cellulose: Calcium: Protein Phosphorus:

Sodium: Magnesium: Fat: Iron:

Zinc: Selenium: Copper: Manganese:

Potassium: Niacin Acid:

Vitamin C: Riboflavin:

Thiamine: Vitamin E:

Folic acid: 14ug

Vitamin A: 688ugre

Carrots 100g contain nutrients).

As can be seen in the above table, carrots are not high in calories, and the content of fat, carbohydrates and other contents is not outstanding compared with other foods. However, carrots are rich in carotene, accounting for 80% of carotene, ranking first among common fruits and vegetables. This substance can be converted into vitamin A in the human body.

Vitamin A and carotene have the ability to promote the production of photosensitive pigments in the eye, prevent night blindness, enhance the eye's ability to distinguish colors, and improve eye fatigue and dry eyes. Therefore, many people praise the effect of carrots on the eyes.

In addition, -carotene has an antioxidant effect, which is helpful in scavenging free radicals in the human body, and to a certain extent, it can prevent cancer and anti-cancer, reduce the toxicity and side effects of chemotherapy, and improve the body's immunity.

In addition to carotene, carrots also contain calcium, phosphorus, sodium, magnesium, iron, vitamin C, vitamin A and other vitamins and a variety of mineral elements.

So what kind of people should never eat carrots?

There is no rule that anyone should not eat carrots, anyone can eat carrots in moderation. If you eat too much, this may not be the case. Because carotene is fat-soluble, eating a large amount of it will cause ** to change and turn orange-yellow.

But don't worry, this **yellow staining phenomenon is harmless and will subside on its own after not eating these foods.

Pay attention to the situation when eating carrots.

1.When carrots are eaten raw, more than 70% of carotene cannot be absorbed, so it is recommended to stew;

2.Although carotene is a fat-soluble vitamin, it does not require a lot of oil to fry, a small amount is sufficient;

3.Carrots should not be consumed in excess, and it is recommended to consume no more than 70 grams per meal.

Main ingredients: carotene, multivitamins, lignin, niacin.

Proteins, fats, sugars, a variety of amino acids.

Calcium, phosphorus, iron, etc. Sexual taste returns to the meridian: flat sex, sweet taste, into the lungs, spleen, liver meridian.

Indications: Strengthen the stomach and eliminate food, nourish the liver and eyes, widen the middle and lower qi, clear heat and detoxify. It is mainly used for the treatment of indigestion, food accumulation, cough and constipation, liver deficiency and dizziness, corneal dryness, night blindness, and diabetes.

and other symptoms. Dosage: decoction, stir-frying, boiling or grinding sauce, each time with 100 500 grams. Raw food is generally used 30 to 60 grams.

Carrots are rich in a variety of vitamins (vitamins A, B, C, D, E), especially rich in carotene, the general orange type contains carotene can reach 50 100 mg kg.

Carotene is the main source of vitamin A, which is an indispensable vitamin for the human body, which can promote growth and development, maintain normal vision, prevent and treat night blindness, dry eye disease, upper respiratory tract diseases, and ensure the health of epithelial tissue cells, and prevent the occurrence and development of various types of epithelial tumors.

Other types of carotenoids and carotenoids are natural organic macromolecules that can also scavenge oxygen free radicals and enhance the body's immune system. In addition, it also contains a large amount of soluble sugar, cellulose, protein, anthocyanins, mineral elements and pectin.

Carrots contain a lot of carotene.

Carrots contain a large amount of carotene, the molecular structure of this carotene is equivalent to 2 molecules of vitamin A, after entering the body, in the liver and small intestine mucosa through the action of enzymes, 50% of which become vitamin A, has the effect of tonifying the liver and brightening the purpose, can be ** night blindness;

Carrots contain plant fiber.

Carrots contain plant fiber, strong water absorption, easy to expand in the intestines, and are the "filling substances" in the intestines, which can strengthen the peristalsis of the intestines, thereby widening the diaphragm and the intestines, laxative and anti-cancer.

Carrots contain hypoglycemic substances.

Carrots also contain hypoglycemic substances and are a good food for diabetics. It lowers blood lipids and promotes the synthesis of adrenaline, so it has the effect of lowering blood pressure and strengthening the heart. Carrots contain potassium succinate, which helps prevent hardening of the arteries, lowers cholesterol and lowers blood pressure.

1 carrot 63g, 1 carrot has a calorie of 20 kcal. Carrots are a low-protein, low-fat, low-cholesterol, high-vitamin A, high-carotene, low-retinol, low-riboflavin food.

Common nutrients per 100 grams. Glycemic index.

Low. Energy. 32 kcal. Middle.

Calcium. 27 mg. Middle. Purine.

17 mg. Low.

Carbohydrates:

Gram. Middle. Protein. 1 gram. Low. Iron.

Milligram. Low. Fat deficit and stuffiness.

Gram. Low. Cholesterol. 0 mg.

Low. Other nutrients per 100 grams.

Carotene: 4107 mcg.

Vitamin A: 342 mcg.

Sodium: mg.

Potassium: 119 mg.

Lysine: 47 mg.

Phosphorus: 38 mg.

Folate: Micrograms.

Methionine: 19 mg.

Magnesium: 18 milligrams of orange limb.

Vitamin C: 9 mg.

Biotin: Micrograms.

Iodine: micrograms.

Lecithin: mg.

Selenium: Micrograms.

Vitamin E: mg.

Zinc: mg.

Manganese: milligrams.

Copper: mg.

Riboflavin: mg.

Retinol: 0 mcg.

Put away all nutrients.

Suitable for. High blood pressure, fat loss, night blindness, gallbladder polyps, pancreatic insufficiency, meningococcal meningitis, high uric acid, hypoglycemia.

Categories: Gastronomy Cooking.

Analysis: The most famous ingredient in carrots is carotene - a kind of xanthin, which was first discovered in carrots more than a hundred years ago. It is now known that carrots contain milligrams of carotene per 100 grams, which is far more than other vegetables, 360 times that of potatoes and 36 times that of celery.

After carotene enters the body and is absorbed, it can be converted into vitamin A, so carotene is also called provitamin A. What is valuable is that although carrots are boiled and sun-dried, there is very little loss of carotene in them. Regular consumption of carrots has many benefits for the body:

The first is to enhance immunity, anti-cancer and disease prevention. For example, the lack of vitamin A in the human body not only has a great impact on the eyes and **, but also has poor resistance, and is prone to respiratory and urinary diseases. If you often eat carrots, to meet the body's need for vitamin A, not only eye-catching, mucous membranes, not easy to get night blindness and colds, but also can enhance the body's ability to resist disease, plus carrots contain a lot of lignin, also has the effect of improving the body's ability to resist disease, can reduce and prevent the occurrence of cancer.

After more than 20 years of observation, cancer research institutes in the United Kingdom and the United States have concluded that people who regularly eat carrots and other foods rich in orange vitamin A have a 40 lower chance of developing lung cancer than those who do not eat such foods regularly. The second is beauty and fitness. Another function of vitamin A is to maintain the normal function of the human epithelial tissue, so that it secretes glycoproteins, which are used to keep the skin moist and tender, so regular consumption of carrots can maintain a radiant and youthful image.

In addition, carrots contain mustard oil and amylase, which can promote fat metabolism, prevent excess fat from accumulating under the skin and gain weight, and maintain a healthy body. Therefore, the American Huimin believes that carrots are beauty vegetables, which can nourish hair, **, and mucous membranes. Now Europeans often eat carrot pastries, and even Russia eats carrot dumplings.

In China, there are also carrot drinks and carrot apple beauty juices, but carrots are generally fried, burned, stewed, and boiled for consumption.

Fresh radish contains a lot of sugars, vitamins, carbohydrates, calcium, phosphorus, manganese, iron, crude fiber and protein.

And thisCarrots can be grown all year round. If the protected land is planted in winter, it can be sown all year round, but the carrots sown in autumn have better storage resistance, and it is not easy to sprout before the Spring Festival, reducing the quality and storing properly

It can be eaten as a winter vegetable, and the sowing time of autumn carrots is generally from late July to early August, and it can be extended to September in the south. At this time, there are many hot weather, and there are many pests and diseases, so more attention should be paid to management.

Cultivation Method:

1. Variety selection

Seed selection is a very important thing, and you should choose the most suitable variety for you to grow according to various issues such as the local climate and market conditions. And when we choose varieties, we try to choose varieties with strong disease resistance and easy to feed, and after selecting good seeds, we also give seeds germination.

2. Soil preparation and fertilization

Because carrots prefer sandy soils, we remember to choose sandy soils and well-drained, loose and fertile fields when choosing a suitable land. After choosing the land, we have to fertilize within 3 to 5 days before sowing, carrot is a fertilizer-loving vegetable, so we must apply enough base fertilizer when planting, the fertilizer is best to use organic fertilizer as the base fertilizer, and after applying fertilizer, it is necessary to plow and rake evenly.

The nutritional content of carrots is as follows:It is rich in carotene, including -carotene, -carotene and -carotene, and also contains vitamin P, vitamin B1, vitamin B2, vitamin C, niacin, high white matter, fat, sugar, crude fiber, organic acids, myrcene, carotene and calcium, iron, phosphorus, copper, etc.

Carrot is a variant of wild carrot in the family Apiaceae, the genus Carrot, an annual or biennial herbaceous plant.

Growth habits. Carrot seeds germinate easily at a temperature of 20-25 and take about 5 days. The stems and leaves are the most suitable for growing under the condition of 23-25, and the seedlings can tolerate high temperatures above 27. The suitable temperature for the straight root expansion stage is 13-18. Flowering period is April.

Native to western Asia, Afghanistan, it was introduced to the European continent through Iran in the 10th century, cultivated in England in the 15th century, and introduced to the United States in the 16th century. It was introduced to China via Iran in the 12th century and from China in the 16th century by Japan. Carrots are adaptable, easy to cultivate, and are very common to grow.

Carrots contain a lot of carotene.

Carrots contain a large amount of carotene, the molecular structure of this carotene is equivalent to 2 molecules of vitamin A, after entering the body, in the liver and small intestine mucosa through the action of enzymes, 50% of which become vitamin A, has the effect of tonifying the liver and brightening the purpose, can be ** night blindness;

Carrots contain plant fiber.

Carrots contain plant fiber, strong water absorption, easy to expand in the intestines, and are the "filling substances" in the intestines, which can strengthen the peristalsis of the intestines, thereby widening the diaphragm and the intestines, laxative and anti-cancer.

Carrots contain hypoglycemic substances.

Carrots also contain hypoglycemic substances and are a good food for diabetics. It lowers blood lipids and promotes the synthesis of adrenaline, thus having the effect of lowering blood pressure and strengthening the heart. Carrots contain potassium succinate, which helps prevent hardening of the arteries, lowers cholesterol and lowers blood pressure.

Each 100 grams of carrots contain about grams of protein, grams of fat, grams of sugars, milligrams of iron, provitamin A (carotene mg, vitamin B mg, vitamin B mg, vitamin C 12 mg, calories kilojoules, plus pectin, starch, inorganic salts and a variety of amino acids. Among all kinds of varieties, the content of carotene in dark orange is the highest, and the energy content of various carrots is between dry coke and kilojoules. What it does:

1. Liver and eyesight: carrots contain a lot of carotene, which has the effect of tonifying the liver and brightening the eyes, and can lead to night blindness; 2. Diaphragm and wide intestine: carrots contain plant fiber, strong water absorption, easy to expand in the intestine, and are the "filling substance" in the intestine, which can strengthen the peristalsis of the intestine, thereby relieving the diaphragm and widening the intestine, laxative and anti-cancer; 3. Strengthen the spleen and remove chancre:

Vitamin A is an essential substance for the normal growth and development of bones, which helps cell proliferation and growth, is an element of body growth, and is of great significance for promoting the growth and development of infants and young children. 4. Enhance immune function: carotene is converted into vitamin A, which helps to enhance the body's immune function and plays an important role in the prevention of epithelial cell cancer. The lignin in carrots can also improve the body's immune mechanism and indirectly destroy cancer cells; 5. Lowering blood sugar and lipids

Carrot also contains hypoglycemic substances, is a good food for diabetics, and some of the ingredients it contains, such as quercetin and mountain standard phenol, can increase coronary blood flow, reduce blood lipids, promote the synthesis of adrenaline, and lower blood pressure, cardiotonic effect, is a good food therapy for patients with hypertension and coronary heart disease.