Which carrot is good? Which types of carrots are good?

Carrots have the highest carotene.

1. Chunhong No. 2.

Chunhong No. 2, one of the carrot varieties, is an early-maturing and heat-tolerant variety suitable for spring and summer cultivation, and the cultivation of spring dew in the northern part of North China can be carried out in early April, and the spring dew field in the south of North China should be sown in late March.

2. Red Core No. 6.

Hongxin No. 6, one of the carrot varieties, the carotene content of the hybrid is 3--4 times that of Shin Kuroda Wucun, the total carotene is 140--170mg kg, of which the carotene content is 100--120mg kg, which is an ideal variety suitable for fresh food and processing.

3. Crown. Baoguan, one of the carrot varieties, is suitable for the production and processing of carrot juice and carrot raw materials, drought resistance, heat resistance, and summer sowing.

4. French Aya.

French Aya, one of the carrot varieties, has outstanding early maturation, good root shape and good heart color.

5. Super red core.

Super Red Core, one of the carrot varieties, has strong growth potential, heat tolerance and disease resistance, and it should be noted that sowing too early may cause the phenomenon of sprouting.

<> "Picking Carrots.

Carrots can be said to be a common vegetable on the table of our people, very nutritious, rich in vitamins and carotene, so children should eat more, and carrots are relatively easy to store, so in rural hometowns, many people will plant a little carrots by themselves, some of them are stored for food, and the rest will be sold for money. First: Let's look at the head.

Some carrots are big and some are small, so when buying, it is best to choose a small one, medium one, because if the size is too small, it means that it is not ripe, and the nutrition inside is not sufficient, if it is too large, it means that the carrot has grown, and the water and nutrients in it have been consumed.

Such carrots basically have no carrot taste, and the taste is also very hard, so when we buy carrots again, we should choose medium and relatively well-proportioned ones. Second: to look at the appearance we have to choose is the appearance of smoother, no tears, no wounds, no insect eyes carrots, some lighter color, darker carrots do not buy, this is because carrots, carotene content and its color is directly related, the darker the color, the higher the content of carotene, so when we buy again, we must buy a darker, pure orange-red, such carrots, its carotene content is very high.

Third: weigh the weight.

When you see two carrots of about the same size, pick them up and weigh them, and the carrots are relatively heavy, which means that the water and nutrients are relatively sufficient. Such carrots are relatively fresh, if the weight of the carrot is particularly light, it means that it has been stored for a period of time, the moisture and nutrients in it have been lost over time, we can pinch it with our hands, if the carrot has wilted, it has become particularly soft, such carrots can not be bought, because such carrots have been stored for a long time.

How do you store the carrots you bought home? In fact, it is very simple, just use sand, commonly known as [sand storage method].

Dry the surface of the carrot, dry the sand, put a layer of sand in the box, put a layer of carrots, and put another layer of sand, put the box in a cool and ventilated place, the sand and carrots must be dried, otherwise the carrots will be rotten, so that they can be stored for half a year without sprouts high and wide.

Carrot is a vegetable that we eat more often, rich in carotene, lycopene, vitamins and some trace mineral elements, is a kind of food suitable for all ages, which is one of the reasons why it is popular in the market. When we choose carrots, we often can't tell which one is better, and this article will teach you how to choose a good carrot.

How to choose good carrots

1. Variety: There are many types of carrots on the market today, which are roughly divided into three types, one is a relatively small head and very thin body, and the color is slightly reddish; One is small and purplish red; There is also a larger body but a yellowish orange color. However, according to surveys, half of the smaller carrots will have a crisper and sweeter taste, and the purple carrots have the highest nutritional value of lycopene; The red fine carrot also has more lycopin and carotene content, which can be regarded as the second in nutritional value; The orange-yellow carrots are slightly inferior in terms of nutrition and taste than the other two.

2. Color: When choosing carrots, you should choose darker ones, and the more carotene content you will have, so you should choose some darker ones when purchasing, especially those with orange red skin, flesh and core.

3. Appearance: Generally, the shape of a good carrot is relatively uniform in thickness, and the surface is very smooth without cracks, and the growth cycle is relatively short, and the taste will be much better.

4. Size: When choosing carrots, you should choose some small ones that are relatively small and short, which have the best taste.

5. Carrot heart: When choosing carrots, you should observe the core of the carrot, if it is an orange-red core, this kind of nutritional value is the highest, if it is a green or black core carrot, the taste will be relatively old.

The above is a summary of this article for you on how to choose some methods and skills for carrots, through this article I believe that everyone has more or less a little understanding of the purchase of carrots. However, some merchants like to sell carrots with leaves when they sell them, so pay attention to the leaves of the carrots, if the leaves are green, it means that the carrots are relatively fresh.

Carrots belong to the Apiaceae family, and its varieties include Red Forest, Japanese Hybrid Carrot, Super Red Core, Heart Kuroda Five Inches, Khan Cheng Zhou Hold Six Inches, French Aya and so on. The more common variety of carrot is the Red Forest, which also has the most crisp taste and is also very hardy, so it can be grown in the northern region.

Carrot varieties.

Carrots belong to the Apiaceae family, and its varieties include Red Forest, Japanese Hybrid Carrot, Super Red Core, Kokokokuroda Five-inch Moldland, Khan Cheng Six-inch, French Aya and so on.

The more common variety of Hushu Maqing radish is Hongsen, which has the most crisp taste and strong cold tolerance, so it can be grown in the northern region.

Red Forest. The characteristic of the red forest is that the taste is relatively sweet, the shape is generally long and cylindrical, and the yield of this variety is higher than that of other varieties, and it can supplement nutrients such as vitamins when eaten regularly.

Super Red Core. Super Red Core is a relatively rare carrot variety, it is characterized by being more resistant to heat, the shape is long cylindrical, generally this variety is more crisp in taste, the color is more bright.

Khan City six inches. The growth rate of Khan Cheng six-inch is much faster than that of other varieties of carrots, and its economic value is relatively high, the color is orange, the taste is a little sweet, and it is very suitable for direct consumption.

Aya, France. French Aya is an early-maturing carrot variety, its root bark is orange-red, and there is a certain heat tolerance, not easy to appear pests and diseases, but its yield is not very high.

Carrot varieties.

Carrots belong to the Apiaceae family, and the varieties include Hun Sen, Japanese hybrid carrots, super red cores, heart Kuroda five inches, Hancheng six inches, French Aya and so on. The common variety of carrots is Hun Sen, which has the most crisp taste and is hardy and can be grown in the north.

Red Forest. Hun Sen is characterized by a sweet taste and a long cylindrical shape. And the yield of this variety is higher than that of other varieties. Regular consumption can replenish nutrients such as vitamins.

Super Red Core. Ultra-red core is a rare carrot variety characterized by heat-resistant, long cylindrical brigade limbs. Generally, this variety has a crispy taste and bright color.

Khan City six inches. Hancheng Liucun grows much faster than other varieties of carrots, and its economic value is relatively high. Its color is orange and the taste is a bit sweet, making it perfect for straight consumption. Dismantling.

Aya, France. French Aya is an early-maturing carrot variety. Its root bark is orange, has a certain sensitivity to heat resistance, and is not prone to pests and diseases, but the yield is not very high.

Carrots are a shelf-stable vegetable, and they are generally not spoiled, but do you know what kind of carrots taste better and are fresher? Next, let's take a look at what kind of carrot is good? How to choose good carrots?

What kind of carrot is good A good carrot should be "three red and one fine", "three red" means that the skin, flesh (phloem) and heart column (xylem) of the carrot are orange-red, and "one thin" means that the heart column should be fine. Because carrots are rich in carotene, they are dark orange-red, and if the carotene content is low, they will appear light orange red or even light yellow, so the nutritional value is certainly not very high. The carotene content of the carrot heart column is significantly lower than that of the fleshy part, so the color is also lighter, which is why we choose the heart column with a thinner heart.

In addition to these internal ones, the appearance of carrots should also be carefully observed, and they should be fresh, crisp and tender, without wilting, uniform size, similar thickness, and smooth surface, so carrots must be of high quality.

How to store carrots The optimal storage temperature for carrots: 0. Relative humidity:

95-100% RH or more. Carrots should be harvested with extreme care to avoid abrasions, damage, etc., and it is best to pre-cool to below 5 as soon as possible after harvesting, which is not only conducive to long-term storage, but also can reduce the rot rate. Water-cooled pre-cooling or crushed ice cooling are both suitable for immediate distribution of carrots, and room cooling can be used for long-term storage.

Carrots are best stored at a low temperature close to 0, but do not freeze the tissues. 98-100% relative humidity, easy to maintain the brittleness of tissues. The increase in storage temperature of carrots will shorten their storage life due to the increase in rot rate and germination rate (continued growth of leaves and roots).

Carrots sometimes have a bitter taste after storage, which is the result of the abnormal metabolism of carrots caused by the presence of ethylene in the storage environment. Therefore, the storage of carrots should not be mixed with apples, pears and other products that produce high amounts of ethylene.