Although carrots are vegetables, the carotenoids contained in them are fat-soluble, which can only be hydrolyzed by combining with lipids. Therefore, eating raw carrots and carotenoids is difficult to absorb because there is no fat, which leads to waste.

The main nutrient in carrots is β-carotene, which exists in the cell wall of carrots, and the cell wall is made of cellulose, which can't be directly digested by human body. Only by chopping, cooking and chewing, can the β-carotene be released and absorbed by human body. In order to retain and utilize carotene to the maximum extent, it is best not to eat carrots raw in life.

because carotene is a fat-soluble substance, it is more beneficial to the absorption of carotene when eaten together with oil, and carotene, also known as provitamin A, can form vitamin A through enzyme action in human body. Modern science has proved that vitamin A is an essential nutrient for human body, which has curative effect on night blindness and anticancer effect. Only when carrots are cooked with edible oil, fried, fried, stewed or diced, and burned with meat, can carotene be converted into vitamin A in the small intestinal mucosa, while raw food will reduce the amount of carotene converted into vitamin A.

Although carrots have a different taste when eaten raw, they are not conducive to the absorption of nutrients, so they should not be eaten raw. In addition, carrots also contain other vitamins, amino acids, minerals and sugars, so they also have the functions of lowering blood fat, lowering blood pressure and enhancing heart function. Long-term consumption will be of great benefit to the human body. Although carrot is rich in β-carotene, it has a great relationship with our eating and cooking methods to maintain its nutrition and be truly digested, absorbed and utilized by the human body.

The scientific and reasonable eating method is: carrots should be cooked before eating. There are two best cooking methods to maintain their nutrition. One is to cut carrots into blocks, add condiments, and stir-fry them with enough oil; The second is to cut carrots into blocks, add seasonings, and stew them with pork, beef and mutton in a pressure cooker for 15-2 minutes. When cooking carrots, the pressure cooker is used for stewing, because the contact between carrots and air is reduced, and the preservation rate of β -carotene can be as high as 97%. The experiment also shows that the digestion and absorption rate of β -carotene in the body is closely related to the amount of oil used in cooking. The digestion and absorption rate of β -carotene in cooked food cooked with enough cooking oil can reach 9%. Because β -carotene is a fat-soluble substance, it is only soluble in oil and insoluble in water.