Carrots

Carrots

　　Carrots

　　Carrots are cultivated throughout China, with particularly high production in provinces (and regions) such as Ningxia, Xinjiang, Shaanxi, and Hebei.

　　They are highly nutritious, containing five essential amino acids required by the human body. They have multiple uses; medicinally, they help lower blood pressure, strengthen the heart, reduce inflammation, and combat allergies.

　　Additionally, they can be eaten raw like fruit or cooked as a grain substitute. They can also be dried, made into strips or preserves, pickled, brined, used in kimchi, or processed into carrot juice or canned goods. The roots and leaves of carrots are also high-quality animal feed. In our region, carrots have been cultivated for a long time, with the main varieties being yellow and red carrots — both essential ingredients in pilaf, a popular dish among people of all ethnicities.

　　For many years, carrots grown in Jimusaer County were partly consumed as food and partly used as livestock feed, mainly consisting of local traditional varieties. In 2001, TUNHE Co., Ltd. established a food processing enterprise in our county, introducing new carrot varieties such as Shin Kuroda and U.S. Big Top, leading to rapid development of the Jimusaer carrot industry.

　　It has been measured that Jimusaer carrots weigh between 200–300 grams per unit, with carotene content reaching 10 mg/100g

　　or more, which is 30% higher than that of the North China region, making them currently the best raw material for producing carrot beverages in China.