Carrots will have beta-carotene when cooked. This is because β -carotene exists in the cell wall of carrot, which is made of cellulose and cannot be directly digested by human body. Only by chopping and cooking can β -carotene be released and absorbed by human body.

Eating raw is conducive to relaxing bowels and reducing cholesterol absorption.

Cooking with carrot oil or using oil cold salad is beneficial to the absorption of carotene, and cooking with meat is the best.

Please see "Carrot-Baidu Encyclopedia" for details.