There are two most scientific ways to eat carrots: one is to cut carrots into slices for seasoning and stew them with meat, preferably in a pressure cooker, which can reduce the contact between carrots and air and make the preservation rate of carotene as high as 97%; Second, cut carrots into pieces and fry them with enough cooking oil, and the absorption and utilization rate of carotene can reach 90%. Carotene is converted into vitamin A by enzymes in the small intestine. Vitamin A has important physiological functions such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and participating in the formation of rhodopsin. However, carotene is a fat-soluble substance. Only when it is dissolved in oil can it be converted into vitamin A under the action of carotene enzyme in human liver and intestinal wall and absorbed by human body. If carrots are eaten raw, 90% of carotene will become a "passer-by" of the human body and be excreted, which will not play a nutritional role. When eating carrots, frying or stewing has a higher absorption rate of carotene than eating carrots raw. You can eat more and it's harmless!