The nutritional value of carrots has been increasingly valued by people, mainly because the carotene in carrots is the main source of vitamin A. Vitamin A can promote growth, prevent bacterial infections, and have the function and function of protecting epidermal tissue, respiratory tract, digestive tract, urinary system, and epithelial cell tissue; Lack of vitamin A can lead to conjunctival dryness, night blindness, cataracts, as well as muscle and visceral organ atrophy and genital degeneration. For the general adult, it is necessary to consume up to 2200 international units of vitamin A per day in order to maintain normal life activities and the function of carrots. In recent years, new discoveries have been made that it has cancer prevention effects, and it is believed that this is mainly due to the conversion of carotene into vitamin A in the human body.
Carrots contain a type of quercetin, which can increase coronary artery blood flow, promote adrenaline synthesis, and have antihypertensive and anti-inflammatory effects when consumed regularly. Carrot seeds have an oil content of 13%, which can drive away roundworms and treat long-lasting dysentery. Carrot leaves can prevent and treat chickenpox and acute jaundice hepatitis. Long term consumption of carrot juice can prevent night blindness and dry eye disease, making the skin plump, wrinkled and flattened, spots eliminated, and hair healthy. Especially for smokers, eating a little carrot every day is more effective in preventing lung cancer.