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The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist.
It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
1、 Antioxidant (preventing skin from dry , rough);
2、 Constituting the photosensitive material within the visual cells;
3、 Promoting the growth and development of the body and preventing congenital deficiency;
4、 Promoting the healthy growth of bones and teeth;
5、 Maintaining reproductive function;
6、 Preventing and restraining lung cancer;
7、 Coloring agents, Nutrition Enhancer.
2. Health food beverage & supplement
3. It is can be used in food field, made into juice or other drinks.
4. It is can be used in health products and pharmaceutical field, prevent and treat various disease.
5. It is can be used in cosmetic field, skin care products.