Description
Various Local Organic Farms
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Various Local Organic Farms / Hong Kong
🔖 Certification： HKORC Certified
🌱 Producer Introduction：
In Hong Kong, more than 30% of the certified organic vegetables come from local certified organic farms, which is the largest source of certified organic vegetables besides the mainland (43.3%).
Organic certification helps increase consumer confidence in our industry's produce. All certified organic crops, from planting, fertilization to harvesting and sales, must comply with the requirements of the "Organic Crop Production, Aquaculture and Processing Standards" to ensure that the production of crops is responsible for the health of consumers and the environment.
When organic products need to be sold at the wholesale and retail level, consumers cannot have direct contact with producers, and consumers do not understand the production process; at this time, organic certification can be used as a transaction standard for both parties, and consumers can see the certification mark You can buy with confidence, and if you have doubts, you can also make inquiries or complaints to the certification body.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Daucus carota L. var. sativa DC.
Chinese Name：甘筍 | 胡蘿蔔 | 紅蘿蔔
Other Names：Carrot
Product Description：An annual or biennial semi-hardy herb, the best growing temperature is about 20 degrees Celsius. Sweet and pungent in taste, flat in nature (the root is lukewarm). It has the effects of invigorating the spleen, nourishing the liver and improving eyesight, resolving phlegm and relieving cough, clearing away heat and detoxifying. Carrots are rich in minerals such as potassium, calcium, magnesium, iron and phosphorus, as well as carotene that can be converted into vitamin A, which helps prevent night blindness. Lutein and zeatin help prevent retinopathy. Carrots have many health benefits in traditional Chinese medicine, so they are known as "little ginseng".
Native to central and western Asia, near Afghanistan, it was introduced to Europe from Iran in the tenth century, and was widely grown in the Mediterranean. In the 13th century (ie, the middle of the Yuan Dynasty), it was introduced to China from the Western Regions. Because its shape is similar to the radish, and it comes from Hudi, it is called the carrot. It is now distributed all over the world. In China, there are more Sichuan, Guizhou, Hubei, Jiangxi, Zhejiang, Shandong, Fujian, Henan and Taiwan.
Variety：According to the place of origin, appearance and length: (1) New Kuroda Wucun (from Japan, the root shape is tail-shaped); (2) Improved Kuroda Wucun (has a larger yield and strong disease resistance);
(3) Seoul Six Cun (from South Korea, the root shape is cylindrical); (4) Three Red Six Cun (the skin, meat and core are more intensely red); (5) Golden Crown Five Cun (the root is orange-red); (6) American Five Inch
Supply Season：The birth period is from December to April. Since proper refrigeration can extend the shelf life to half a year or more, carrots in summer and autumn are mostly refrigerated products. Hong Kong is available all year round.
Storage Method：Carrots are best stored in a cool and ventilated place with mud. If the carrots have been washed when buying, the leaves should be removed first, because the leaves can accelerate the shrinkage of the roots. Before storing carrots, cut the head and tail to prevent it from sprouting, and cut the tail to prevent it from growing fibrous roots. Because both will consume the nutrients and water of carrots. In winter, spray the surface of carrots with moisture, wrap the whole with newspaper, and stand upright in a well-ventilated place. In summer, spray water on the surface of carrots, wrap the whole with newspaper, put them in a plastic bag, and store them upright in the refrigerator. Cut carrots should be used up within a week as the root skin of carrots is easily damaged.
#Should Be / Avoided：
Appropriate: It has a nourishing effect on those who are weak after illness, pregnant or postpartum women
Bogey: People with deficiency of the spleen and stomach should not eat it raw. People who are trying to control their blood sugar should take extra care when drinking carrot juice because juicing increases the sugar concentration.
Pregnant women can eat a small amount of carrots
Nature: neutral
Five Flavors in TCM: Sweet, Spicy
Efficacy Tonify the middle and lower qi, benefit the stomach, nourish the liver and improve eyesight, reduce phlegm and relieve cough
Carrots are fat-soluble substances, so they should not be eaten raw or in excess, otherwise the liver will not be able to metabolize them, and if there is too much carotene in the blood, the skin will turn yellow. Eating carrots in moderation has the effects of benefiting the liver and improving eyesight, benefiting the diaphragm and widening the intestines, invigorating the spleen and eliminating malnutrition, enhancing immune function, lowering blood sugar and lipids, etc.
*Edible Compatibility：
Appropriate: Eating together with astragalus, pork belly or yam can strengthen the effect of tonifying weakness and relieving indigestion. Eating with pineapple can keep the cerebral blood vessels unblocked and reduce the incidence of cerebral hemorrhage.
Interaction: Eating with ginseng at the same time will cancel each other out. Because carrots contain vitamin C decomposing enzymes, eating raw together with peppers, tomatoes or radishes will decompose vitamin C and destroy the nutritional value.
It should not be eaten with alcohol, because carotene in carrots and alcohol enter the human body together to produce toxins in the liver, which can easily cause liver disease.
When eating carrots, it is advisable to eat them with vegetables rich in vitamin C (such as spinach, rapeseed, cauliflower, tomato, pepper, etc.), fruits (such as citrus, lemon, strawberry, dates, etc.), which will have a synergistic effect and increase the nutrition of carrots value.
The chewing time should not be too short, because some nutrients contained in carrots are insoluble in water, it is suitable to add cooking oil to increase nutrient absorption.
Cooking Skills：Carrots are widely used. Orientals mostly use them to cook soup or juice, and westerners use them to eat raw or cold salads. Since carotene and vitamin a are both fat-soluble, cooking with cooking oil will be better absorbed than raw or juiced. Because carotene and vitamin a are not destroyed by high heat, the nutritional content of cooked carrots will not change greatly. Since the rind is rich in carotene, don't peel it too thickly.
Notes：Carrots are generally misunderstood as unsuitable for diabetics due to their high glycemic index. In fact, since the structure of carrots is mostly water, a carrot only has about four grams of carbohydrates, and eating a lot of carrots will have the effect of a sharp increase in blood sugar. Diabetics do not need to quit eating carrots.
The recommended daily allowance for vitamin A for adults is about 800 micrograms retinol active equivalents, which is equivalent to half a medium carrot.
Excessive intake of carrots will lead to excessive intake of carotene, and changes in skin pigmentation may lead to yellowing of the skin. As long as you stop eating for a few weeks, the pigmentation will fade away without any long-term effect on the skin.
Pregnant women should not overeat carrots, because too much vitamin A can lead to abnormal death of cells in the spine and increase the risk of birth defects.
Excessive intake of vitamin A for a long time may inhibit bone building ability, thus leading to osteoporosis and fractures.
Dish：Green Carrot Pig Exhibition Soup, Corn Carrot Soup, Vegetarian Spring Rolls, Salad, etc.
Suggested Eating Method：
The β-carotene of carrots is a lipid-soluble nutrient. It is not afraid of stir-fry, nor is it afraid of heating for a long time.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
