THE NUTRITIONAL VALUE OF CARROTS PER 100 GRAMS OF CARROTS IS ABOUT 0, 6 G OF PROTEIN, 0, 3 G OF FAT, 7 SUGAR, 6-8, 3 G OF IRON, 0, 6 MG OF VITAMIN A (CARROTIN), 1; 35-17, 25 MG, VITAMIN B10, 02-0, 04 MG OF VITAMIN B20, 04-0, 05 MG, 05 MG OF VITAMIN C12 MG, 150, 7 KJORDS, AS WELL AS FRUIT GLUE, STARCH, INORGANIC SALT AND VARIOUS AMINO ACIDS. AMONG THE VARIOUS VARIETIES, THE HIGHEST LEVELS ARE FOUND IN DEEP ORANGE CARROTS, WHICH CONTAIN ENERGY RANGING FROM 79, 5 ~1339 AND 8 KJ. CARROT'S EDIBLE EFFECTS1 AND LIVER: CARROTS CONTAIN A LARGE AMOUNT OF CARROTS, WHICH ARE COMPLEMENTARY TO THE LIVER AND TREATS NIGHT BLINDNESS. II. LYSOL WIDE INTESTINE: CARROTS CONTAIN PLANT FIBRES THAT STRENGTHEN THE INTESTINAL CREEPING, SO THAT THEY ARE WIDE INTESTINES AND CAN PREVENT CANCER. 3. PROMOTION OF DEVELOPMENT: VITAMIN A IS ESSENTIAL FOR NORMAL BONE GROWTH AND DEVELOPMENT AND IS IMPORTANT FOR PROMOTING THE GROWTH AND DEVELOPMENT OF INFANTS AND YOUNG CHILDREN. IMPROVED IMMUNE FUNCTION: THE CONVERSION OF CARROTS TO VITAMIN A HAS HELPED TO INCREASE THE IMMUNE CAPACITY OF THE ORGANISM. 5. DECREASING: CARROTS ALSO CONTAIN SUGAR AND ARE GOOD FOOD FOR DIABETICS。