carrot
胡萝卜· hú luó bo
fresh
Taste & Role
🍯 Sweet
Carrots add sweetness, vibrant color, and crunch to Chinese dishes. They are julienned or shredded for stir-fries, added to braises and red-cooked dishes, simmered in soups and congee, and folded into dumpling and steamed-bun fillings.
What it is
A carrot is the crisp, orange taproot of the Daucus carota plant, a widely available root vegetable used in kitchens around the world. In Chinese it is called hu luobo, literally "foreign radish," a nod to its arrival in China through historic trade routes. Both the familiar orange type and, less commonly, yellow or purple varieties appear in Chinese cooking.
Nutrition
per 100 g- Calories
- 341 kcal
- Protein
- 8.1 g
- Total fat
- 1.49 g
- Carbs
- 79.6 g
- Fiber
- 23.6 g
- Sodium
- 275 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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