What are the pros and cons of eating carrots raw

Carrots are a crunchy, delicious, and nutritious home-cooked vegetable. Traditional Chinese medicine believes that it can replenish the middle qi, strengthen the stomach and eliminate food, strengthen the yang, and calm the five internal organs, ** indigestion, dysentery, cough, night blindness, etc. have good curative effects, so it is known as "Oriental little ginseng". After frying in oil, it can be converted into vitamin A in the human body, improving the body's immunity and indirectly destroying cancer cells.

The latest research by American scientists has confirmed that eating two carrots a day can reduce blood cholesterol by 10% or 20%; Eating three carrots a day can help prevent heart disease and tumors.

The main nutrient in carrots is -carotene, which exists in the cell wall of carrots, and the cell wall is composed of cellulose, which cannot be directly digested by the human body. Maintain Integrity - Nutrients such as carotene have a lot to do with how we eat and cook.

If you eat a large amount of carrots in a short period of time, then the intake of carotene will be excessive, and the liver will not have time to convert it into vitamin A, and the excess carotene will flow to all parts of the body with the bloodstream, at this time, there can be yellow staining in the palms, soles of the feet, nasolabial folds, forehead, etc.

In severe cases, the yellow staining area can spread all over the body, and symptoms such as nausea, vomiting, loss of appetite, and general fatigue may occur at the same time. Traditional Chinese medicine syndrome differentiation believes that yellow is mainly damp, and there are hot, cold, and deficiency. If the color is bright and bright, such as orange color, it is mostly damp and hot; The color is yellow, dull, dull, and mostly cold and damp; If it is yellowish or light yellow, it is mostly an internal injury to the spleen and stomach, and the constitution is weak.

Some will develop glossitis, periodontitis, pharyngitis, etc.

Carrot: also known as carrot, radish English name red

radish

Characteristics: Carrots are straight-rooted vegetables, in addition to planting, there are wild; There are varieties such as red, purple red, orange yellow, turmeric, etc. Carrot sugar content is higher than that of general vegetables, the sugar contained in it belongs to sucrose, most of which are directly absorbed by people, it is rich in carotene, after ingestion into the human body into a kind of vitamins, carrots contain two vitamins, protein, fat and some minerals.

Uses: Carrots are eaten as vegetables, can also be made into dried vegetables or processed into powder, and can also be pickled and pickled. Carrots contain alpha vitamins that support the eyes and skin.