Choose carrots with dark colors. The darker the color of carrot, the more carotene it contains. Avoid choosing carrots that are cracked and split.

Cut off the green part on the top of the carrot before putting it in the refrigerator. Put carrots in plastic bags (this is to prevent water loss), put them in the coldest compartment of the refrigerator, and stay away from apples, pears, potatoes and other ripening fruits and vegetables that release ethylene.

Carrots should be cooked and eaten. There are two best cooking methods to keep its nutrition. One is to cut carrots into blocks, add seasonings and 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 15~20 minutes.

Drinking carrot juice is also a healthy choice. However, it is best to freshly squeeze. In fact, some drinks called carrot juice have much higher added ingredients than the original carrot juice, and they basically have little effect on vitamin A supplementation.