THE MAIN NUTRITIONAL VALUE OF CARROTS IS THE NUTRITIONAL COMPLEMENTARITY OF LAMB AND CARROTS. IT CONTAINS ABUNDANT FATS, VITAMINS, CALCIUM, PHOSPHORUS, IRON, ETC., ESPECIALLY CALCIUM, IRON, WHICH SIGNIFICANTLY EXCEED THE LEVELS OF BEEF AND PORK, AND LOW CHOLESTEROL LEVELS, WHICH ARE THE BEST FOOD TO FEED THE BODY. THE LAMB MEAT IS FINE AND DIGESTIBLE, WHILE IT ALSO INCREASES DIGESTIVE ENZYMES, PROTECTS STOMACH WALLS AND INTESTINAL TRACTS, AND IT SUPPLEMENTS THE KIDNEYS AND IS SUITABLE FOR USE BY THOSE WHO FEAR THE COLD. CARROT IS RICH IN VITAMIN A AND HAS FUNCTIONS SUCH AS PROMOTING NORMAL GROWTH AND REPRODUCTION OF THE ORGANISM, MAINTAINING UPPER SKIN TISSUE, PREVENTING RESPIRATORY INFECTIONS AND NORMAL VISION, AND TREATING NIGHT BLINDNESS AND EYE DRYING。
The radish lamb stew is part of the river's culinary system and its main craft is stew. Carrots are soft, smelly, and have the effect of cool coughing and improving the temperature. The white radish, which enhances the immunisation of the organism, helps to improve the immune function of the organism and its resilience to disease. Carrots are woody, which enhances the vitality of the macrocage cells and consumes the cancer cells. The warmness of the lamb, which is often eaten during the winter season, not only increases the body ' s heat and resistance to cold, but also increases digestive enzymes, which can greatly benefit from malnutrition, soft knee acids and all hypothermia; and has the moderate effect of renal prognosis and hypothermia。
