Carrot 胡萝卜 （ hú luó bo ）
Classification: Daucus carota, belonging to the Apiaceae family
Calories: 37kcal/100g
Nutritional Value: Beneficial for digestion and spleen health、Nourishes liver and improves vision、Phlegm reduction and cough relief、Clears heat and detoxifies
Not suitable for: Individuals with diarrhea or indigestion
Introduction: Carrots have a sweet and crisp taste. They have fleshy, elongated-conical roots that come in orange or yellow color. The stems are single, covered with white coarse hairs throughout the plant. The leaf shape is elongated with a pointed tip. The stem-borne leaves are nearly stalkless, have leaf sheaths, and the end lobes are small or slender. The flowers are usually white, sometimes with a pale red hue. The flower stalks are of unequal lengths. The fruit is round-ovate with white hairy prickles on its ridges. The flowering period is from May to July. Carrots are a nutritious vegetable, rich in various important nutrients. They are abundant in β-carotene, which is a precursor to vitamin A. Carrots are also a good source of vitamin K. Additionally, they contain small amounts of vitamin B6, folate, phosphorus, and magnesium, which all contribute positively to normal body function and health. Carrots are relatively high in water content. Therefore, when choosing carrots of similar sizes, selecting the heavier ones indicates a higher water content and freshness.