Of course. Cucumber and carrot can be eaten together. Cucumber contains a vitamin C differentiation enzyme, which will destroy the rich vitamin C in other vegetables. But the vitamin contained in carrots is mainly vitamin A, so it doesn't matter. Carrots should not be eaten with tomatoes, radishes, peppers, pomegranates, lettuce, papaya and other fruits. It is best to eat alone or cook with meat. Cucumber should not be cooked with vegetables with high vitamin C content such as tomatoes and peppers. Note: 1. Carrots and cucumbers contain enzymes that decompose vitamin C, so they should not be eaten with foods with high vitamin C content, which will reduce their nutritional value. 2. Carotene needs a certain amount of oil to be absorbed, but when cooking, adding too much oil will cause carotene to dissolve in the oil, and most of the oil left in the bowl can't be eaten, leading to the waste of carotene. When cooking, you can use less fat and absorb carotene by the fat in your stomach. 3. Deal with the loss of carotene by frying and stewing. High, so carrots can be steamed, so carotene can be preserved intact.