High definition Carrot Nutrients And Vitamins - Carrot – Nongchuanggang

Carrot product descriptions:Approx. 5-7 carrots per 1kg – but actual quantity may vary. Carrots can be eaten raw as snacks, or cooked and used in savoury and some sweet dishes, such as carrot cake or muffins. They can be boiled, steamed, baked, roasted, barbecued, stir fried or microwaved. Carrots should be cooked until they are tender but still slightly crunchy. Or cook carrots until they are tender and mash or puree them. Carrots are the richest vegetable source of vitamin a, from beta-carotene. One medium carrot supplies more than the recommended dietary intake for a day. Carrots are also a source of dietary fibre, vitamin c and niacin.

Carotene in carrot is the main source of vitamin A, and vitamin A can promote growth, prevent bacterial infection, and protect epidermal tissue, respiratory tract, digestive tract, urinary system and other epithelial cells. Lack of vitamin A will cause conjunctival xerosis, night blindness, cataract, etc., as well as atrophy of muscles and internal organs, genital degeneration and other diseases. For the average adult, daily intake of vitamin A reaches 2200 international units, in order to maintain normal life activities. It has the function of preventing cancer, which is mainly attributed to the fact that carotene can be converted into vitamin A in human body.