Carrot Mashed Small Meal Bag

If vegetables are missing in winter, the human body will easily lack vitamins. Carrots contain protein, fat, carbohydrates, calcium, phosphorus, iron, riboflavin, niacin, vitamin C and other nutrients, so you might as well eat more carrots in winter.

Carrots are crispy, delicious, nutritious, and well-known as the "Oriental Little Ginseng". Carrots can be eaten raw or cooked, and can also be pickled or soiled. Modern science believes that carrots contain protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, thiamine, riboflavin, niacin, ascorbic acid, volatile oil and other ingredients. Many carotenes and carotenoids in carrots are the source of vitamin A. Carotenes are rich in content and are rarely destroyed at high temperatures. They are easily absorbed by the body and then converted into vitamin A. Therefore, they can treat night blindness caused by lack of vitamin A; it also has an auxiliary therapeutic effect on xeroophthalmia and childhood rickets lacking in vitamin A. Carotene also has important effects such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and participating in the synthesis of rhodopsin.