Vegetables

Diseases, Symptoms, tcm, [tcmwindow.com]

Carrot

VARIANT NAMES: Hongluobo, Hulufu, Huangluobo, Jinsun, Dingxiang luobo, Honglufu.

ORIGIN: The root of Daucus carota [Umbelliferae].

CHEMICAL COMPOSITION: Containing more than two kinds of carotene, such as α-, β-, γ- and ε-isomer, lycopene, hexahydrolycopene, etc., vitamin B1, and B2, and anthocyanidin. It also contains sugar (3 to 15%), fatty oil (0.1 to 0.7%), essential oil (0.014%), umbelliferone and caffeic aicd, chlorogenic acid, gallic acid, p-hydroyx-henzoic acid, etc.

carrot

NATURE, FLAVOR AND CHANNEL TROPISM: Sweet in flavor and neutral in nature, acting on the channels of the lung and spleen.

EFFICIENCIES AND INDICATIONS: Strengthening the spleen and removing stagnation of food. It is used for treatment of Ulcerative Colitis, Irritable Bowel Syndrome, protracted dysentery and cough.

DIRECTIONS: To be eaten either raw or cooked. It will strenghten and tonify the five viscera, promote digestion, nourish the kidney-yin, and invigorate the kidney-yang to eat carrot for a long period of time.

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