1, do not peel carrots nutritious, but many people like to eat before it peeled, do not know this way, carrots in the essence of nutrition - carotene is wasted. Experts pointed out that carotene mainly exists in the skin, and carrot skin is only a thin layer of almost transparent, so the practice of peeling is equal to the artificial waste of most carotene. Some supermarkets sell carrots bright color, body bright, in fact, most of these carrots have been through the initial processing of farmers, in the fine brush to brush off the soil at the same time, a very thin layer of carrot skin is also removed. 2, fried more nutritious carrots eat a lot of nutrients, which carrot content in the vegetables in the first place. Carotene has the normal function of maintaining epithelial cells, preventing and treating respiratory infections, and promoting the growth and development of human cells and other important roles. But carrotin belongs to the fat-soluble substances, only dissolved in the fat, in order to be converted into vitamin A in the human liver, for the human body to be absorbed. Such as raw food carrots, there will be 90% of the carrots were excreted, can not play a nutritional role, so carrots should not be eaten raw. VA in carrots is fat-soluble, fried to eat in order to facilitate human absorption. Method is: carrot shredded, garlic sliced, put a little oil in the pot, oil hot with garlic chili pot, put the carrot silk, dripping a little vinegar, moderate salt, so that fried carrot silk is crisp, delicious and nutritious. 3, cooked than raw food in general, want to play the health effects of carrots to the extreme, the full absorption of carrots, we must maximize the increase in β-carotene intake. carotene intake. Eating carrots cooked and exposed to fat while cooking is the only way to achieve this. Raw carrots will be a waste of nutrients, not to mention the juice is not recommended, which will be a waste of healthful dietary fiber. 4, wrapped dumplings and with the best meat in the many ways to eat, the most recommended is to use carrots as a filling to wrap dumplings, steamed buns. There are 3 main reasons: first of all, carrots are rich in beta-carotene only dissolved in fat to be absorbed by the body. If you mix carrots with meat, the animal fats and oils will increase the absorption rate of beta-carotene. To make vegetarian filling, it is best to stir-fry chopped carrots in a frying pan for a few seconds to dissolve the beta-carotene before mixing them into filling. Secondly, the nutrients are more easily absorbed when carrots are chopped. Lastly, some people don't like carrots because they have a particular flavor. Mixed carrots in the filling, meat and egg flavor can effectively "cover" this carrot flavor, so that the nutrition and taste can be both. 5, stewed to eat can fight cancer carrots eaten raw is not conducive to the absorption of nutrients, but if you use more than 180 ° C hot oil for a long time to cook fried, the carotene will also be a large loss. The ideal practice is to add carrots in the stew, because this time the temperature is appropriate. Boiled carrots are also more nutritious than cold or juiced, because carrots contain trace lipids of their own, which are released during the heating process and also facilitate the exudation of carotenoids. Carrots are also good when stewed with other ingredients, such as beef and lamb. However, it may be worthwhile to cook the carrots whole before dicing them up and adding them to the pot to simmer slightly with the meat for a few minutes. According to research, this can increase the cancer-fighting substances in carrots by 1/4 compared to cutting and then cooking them.