Introduction: Carrots are rich in minerals including potassium, calcium, magnesium, iron, phosphorous and so on. It prevents the hardening of blood vessels and lowers cholesterol level. Carrots are rich in carotene which prevents night blindness and dry eye syndrome. Carrots are good for the stomach and digestion. Carotene can dissolve vitamin A, invigorate red blood cells, remove impurities in sweat glands and make the skin smooth.
Note: If you eat too many carrots, you will absorb an excessive amount of carotene and this will turn your skin yellow. But if you eat less or stop eating for a few weeks, the colour will return to normal. Also, carotene is fat-soluble and the oil added during cooking will help the body to absorb it more easily. The outer skin of carrots is rich in carotene, and it is acceptable to peel the skin slightly. However, you should rinse the outer skin.
Purchase: You should choose carrots which are orange, shiny, with smooth outer skin, solid and with no cracks and roots. Do not buy carrot whose top is green or dark. If there are leaves at the top, they should be fresh green.
Cooking methods: Cook in a soup, stir-fry, stew, extract juice.
Home dishes:
Corn, carrot and lean port soup; stir-fry assorted meat fillets; stewed chicken wings with carrot and potato;
chayote, carrot, water chestnut and port shank soup.
