Originally growing in temperate zones in Europe, North Africa, West Asia, and Afghanistan, carrots have been widely cultivated for more than twenty centuries. Taiwan first imported carrots in 1895 from Japan. Unfortunately the taste did not cater to local consumers and thus they were not cultivated in quantity. When it was discovered that carrots were high in Vitamin A and carotene, local consumers placed more value on its nutrition and carrot sales increased substantially. With a wide variety including “Dan Hung”, “Hung Tien”, “Hung Yi” and “Li Hsiang”, they are an excellent root vegetable and their high value of nutrition makes them reputed as “the populace’s ginseng”.

Containing abundant Vitamin A, carotene and such alkali elements such as sodium, potassium, calcium, magnesium, and iron, it is good for improving eye site and therapeutically effect for dry skin and dermatitis. They can stand long-distance transportation and can be easily stored. With very high value of nutrition, fresh raw carrots are edible on their own but are also very enjoyable when sauteed, stewed or juiced.

◆ Production Season : Bountiful in December-April. They can be stored by freezing.
◆ Cultivation Regions : Chenghua, Yunlin and Tainan counties.
◆Requirements for Selection : Choose carrots based on their reddish orange color and smooth skin. Its root should be in the round and straight form without and strange forks and the root shoulder should not be blemished, discolored or rotten.
◆Composition of Nutrition (%) : Calorie 38, moisture 89.7, protein 1.1, fat 0.5, carbohydrates 7.8, Vitamin A, B1, B2 & C, sodium, calcium, phosphor, potassium, magnesium, and iron.