胡萝卜原产北欧,栽培历史很久,是目前世界上最普遍食用的蔬菜。在西欧公元8世纪的王宫中,每逢节日都要飨人以胡萝卜。15世纪以前,胡萝卜被誉为美味食品。中世纪胡萝卜被认为是药用蔬菜。目前,胡萝卜在西方仍被视为菜中上品。荷兰把胡萝卜列为“国菜”。胡萝卜在我国也有悠久的栽培历史。据《本草纲目》记载:“元时始自胡地来,气味微似萝卜,故名。” 胡萝卜每100g肉质根含蛋白质8.6g、脂肪0.3g、醣8.3g、钙19mg、磷29mg、铁0.7 mg、维生素PP0.4mg、维生素C12mg、胡萝卜素1.35mg。其丰富的维生素含量,被人誉为“小人参”。现代科学证明,胡萝卜能增 Originally born in northern Europe, carrot cultivation history for a long time, is currently the world’s most commonly edible vegetables. In Western Europe in the 8th century, the palace, on every holiday, people are required to eat carrots. Before the 15th century, carrots were hailed as delicious foods. Medieval carrots are considered medicinal vegetables. At present, carrots are still considered top grade in the West. The Netherlands lists carrots as “national dishes”. Carrot also has a long history of cultivation in our country. According to “Compendium of Materia Medica” records: “Yuan came from Hu to smell slightly like radish, hence the name.” Carrot per 100g fleshy roots contain protein 8.6g, fat 0.3g, sugar 8.3g, calcium 19mg, phosphorus 29mg , Iron 0.7 mg, vitamin PP 0.4 mg, vitamin C 12 mg, carotene 1.35 mg. Its rich vitamin content, has been hailed as “ginseng ”. Modern science shows that carrots can increase