Carrot, also known as red radish, is also called golden asparagus or clove radish. It is native to Central Asia and was introduced to China at the end of the Yuan Dynasty.
1. Benefit the liver and improve vision:
Carrots are rich in carotene, whose molecular structure is equivalent to two molecules of vitamin A. After entering the body, under the action of enzymes in the liver and small intestine mucosa, 50% of it is converted into vitamin A. It has the effect of nourishing the liver and improving vision, and can treat night blindness;
2. Relieve diaphragm and relax the intestines:
Carrots contain plant fiber, which is highly absorbent and expands easily in the intestines, acting as a "bulking agent" in the intestinal tract. It can enhance intestinal peristalsis, thereby relieving the diaphragm and relaxing the intestines, promoting bowel movements and preventing cancer;
3. Strengthen the spleen and eliminate malnutrition:
Vitamin A is a necessary substance for the normal growth and development of bones, helps cell proliferation and growth, and is an essential factor for the body's growth, which 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 preventing the carcinogenesis of epithelial cells. The lignin in carrots can also improve the body's immune mechanism and indirectly kill cancer cells;
5. Lower blood sugar and blood lipids:
Carrots also contain substances that lower blood sugar, making them a good food for diabetics. Some of its components, such as quercetin and kaempferol, can increase coronary blood flow, lower blood lipids, promote the synthesis of adrenaline, and also have the effects of lowering blood pressure and strengthening the heart, making it an excellent dietary food for patients with hypertension and coronary heart disease.
Carrots have a high reputation in the West and are considered a superior vegetable. The Dutch list it as one of their "national dishes." The nutrients in carrots are very comprehensive. According to measurements, every 100 grams contains 7.6 grams of carbohydrates, 0.6 grams of protein, 0.3 grams of fat, 30 milligrams of calcium, 0.6 milligrams of iron, as well as vitamins B1, B2, C, etc. Especially, the content of carotene is among the highest in vegetables, with about 3.62 milligrams per 100 grams, equivalent to 1981 international units of vitamin A. Moreover, it remains stable at high temperatures and is easily absorbed by the human body. Carotene has important functions such as maintaining the normal function of epithelial cells, preventing respiratory infections, promoting human growth and development, and participating in the synthesis of rhodopsin.
Carrot is a vegetable with its root skin. According to foreign reports, eating root-skinned vegetables regularly can strengthen the body and resist cold. Japanese scholars believe that root-skinned vegetables grow in the soil, and their roots and skins contain a large amount of inorganic salts and nutrients. In recent years, domestic and foreign reports have all stated that carrots have outstanding anti-cancer effects. Research has found that people lacking vitamin A have a cancer incidence rate more than twice that of normal people. Eating a certain amount of carrots daily is very beneficial for preventing cancer. Because the carotene rich in carrots can be converted into a large amount of vitamin A, it can effectively prevent the occurrence of lung cancer, and even has the effect of stopping the progression or reversing already transformed cancer cells. Research has also found that carrots contain relatively rich folic acid, a B vitamin, which also has anti-cancer effects; the lignin in carrots also has the function of enhancing the body's anti-cancer immunity and indirectly killing cancer cells. For long-term smokers, drinking half a glass of carrot juice daily can also protect the lungs.
Because carotene is a fat-soluble substance, it can only be well absorbed in oils. Therefore, when eating carrots, it is best to cook them with oil or stew them with meat to ensure that the effective ingredients are absorbed and utilized by the body.