Cooked carrots are better than raw ones. Carotene in carrots exists in the plant cells, after heating, the cells become soft, cell permeability rises, after chewing, carotene is easier to be absorbed by the body to utilize. And when eaten raw because the cell walls are too hard and intact, it will be more difficult to absorb.

Carrots have to be fried in oil to be nutritious, the argument stems from the fact that carotene is only soluble in fat. But in fact, as long as the food entering the small intestine has fat, it will help carotene absorption. Moreover, if carrots are sautéed in a lot of oil, the carotenoids will be dissolved in the oil, and people will be able to consume even less.

Carrots are most nutritious when steamed. You can sprinkle some diced carrots in steamed rice and porridge, or steam them directly for dessert. After eating carrots, and then drink a glass of milk or eat an egg, the fat in these foods will be enough to dissolve the carotene, which is more conducive to the body's absorption, and do not have to worry about high-fat cooking to make people fat.

Eating too much carrot is not harmful to the body. However, eating too many carrots can cause too much carotene to enter the bloodstream, causing the skin to appear yellow. If this happens, as long as you do not eat carrots and yellow vegetables and fruits, the skin yellow color will gradually fade away.