What are the nutrients of eating carrots and what nutrients do carrots contain

Carrots contain protein, fat, carbohydrates, calcium, phosphorus, iron, riboflavin, niacin, vitamin C and other nutrients, among which carrots are higher in content. Carotene enters the human body and can be converted into vitamin A in the intestines and liver, so it is also known as a source of vitamin A, which is one of the important ** vitamins in the diet. Vitamin A has the functions of protecting eyes, promoting growth and development, and resisting infectious diseases, and is an indispensable vitamin for children.

When it is deficient, it is dry, the mucosal resistance of the respiratory tract is low, it is easy to be infected, and it is easy to suffer from dry eye disease, night blindness, growth retardation, bone marrow, tooth dysgrowth and other diseases. Carrots don't have to be divided into morning and evening, and they are good to eat raw Natural drops, healthy drops!

It mainly contains more carotene vitamin A, and when your eyes are dry, eat more. However, carrots need to be fried or fried in oil to be absorbed.

Nutritional value of carrots.

1. Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B, vitamin B, anthocyanins, calcium, iron and other nutrients.

2. Carrots contain a large amount of carotene, which can be converted into vitamin A in the human body, which has the effect of tonifying the liver and brightening the purpose, and can prevent and treat night blindness.

3. Carrots contain plant fiber, which has strong water absorption, which can increase the volume of feces in the intestine and strengthen the peristalsis of the intestines, thus playing the role of laxative and cancer prevention.

4. Carrots contain potassium succinate, which helps to prevent arteriosclerosis, lower cholesterol and lower blood pressure. The folic acid in carrots can reduce coronary heart disease.

5. Diaphragm and wide intestine. 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.

6. Strengthen the spleen and remove the chancre. Vitamin A is an essential substance for the normal growth and development of bones, 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.

7. Enhance immune function. Carotene is converted into vitamin A, which helps to enhance the body's immune system and plays an important role in preventing epithelial cell cancer. The lignin in carrots can also improve the body's immune mechanism and indirectly destroy cancer cells.

List of nutritional facts for carrots.

per 100 grams).

Ingredient name. Content.

Ingredient name. Content. Edible part.

Moisture (g) Energy (kcal).

20 energy (kJ) 84

Protein (g).

Fat (g), carbohydrates (g).

Dietary fiber (g).

Cholesterol (mg).

0 parts of ash (g).

Vitamin A (mg).

Carotene (mg) 0

Retinol (mg).

Thiamine (mcg).

Riboflavin (mg).

Niacin (mg).

Vitamin C (mg).

Vitamin E (T) (mg).

EE calcium (mg).

Phosphorus (mg), potassium (mg), 110 sodium (mg).

Magnesium (mg), iron (mg), zinc (mg).

Selenium (mcg), copper (mg), 0 manganese (mg).

Iodine (mg).

The most nutritious way to eat carrots:

1.Choose dark-colored carrots.

The darker the color of a carrot, the more carotene it is rich. Avoid carrots that are cracked and split ends.

2.Pay attention to carrot freshness.

Before putting the carrots in the refrigerator, cut off the green parts on top. Put the carrots in a plastic bag (this is to prevent moisture loss) and keep them in the coldest compartment of the refrigerator and away from ripening fruits and vegetables such as apples, pears, potatoes, etc., which release ethylene.

3.Cooked carrots.

Unlike some vegetables, carrots are more nutritious when they are cooked. This is because carotene exists in the cell wall of carrots, and the cell wall is composed of cellulose, which cannot be directly digested by the human body.

4.Slice or grind carrots.

As mentioned above, doing so may help the body absorb carotene.

5.Add a little fat.

If it's Chinese food, then the easiest thing is to fry it in oil; If it's a Western meal, you can dip it in a little vegetable oil or olive oil, butter, or salad dressing. The reason is what I said at the beginning, vitamin A is fat-soluble, and it can't be absorbed much when eaten raw.

6.Do not eat with white radish.

A lot of people like to put things together that look like a family. For example, mung beans and red beans, such as white radishes and carrots. In fact, they don't like each other, so don't mess with the mandarin duck score.

Carrots contain vitamin C-decomposing enzymes, and when the two are mixed, they destroy the vitamin C in white radish. Although it is harmless to the body, it is a bit of a waste of nutrients.

7.Carrot juice.

Drinking carrot juice is also a healthy option. However, it is best to be freshly squeezed, and some drinks that claim to be carrot juice actually have much higher added ingredients than the original carrot juice, and they basically do not have much effect on vitamin A supplementation.

8.Consume in moderation.

If you like to eat carrots, you should also pay attention to moderation. Because vitamin A is fat-soluble, when it is in excess in the human body, it is not excreted in the urine but stored in the liver and fat, resulting in vitamin A toxicity. In addition to symptoms such as nausea, vomiting, headache, dizziness, blurred vision, and loss of muscle coordination, it will also make your ** carrot color!

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Carrots are rich in vitamin A, which is a fat-soluble vitamin, so it is best to use oil to fry it when cooking, so that it is easier to be absorbed by the human body with higher nutritional value than cold or raw food.