Studies have proved that carrot is a kind of healthy vegetable with multiple functions. Eating carrots regularly can prevent heart disease, cancer, anemia, vision loss and diabetes. But in order to achieve the effect of disease prevention and health care, the eating method of carrots is particular. People usually eat carrots raw, shred them for cold salad, or slice them and fry them with other vegetables. In fact, these are not in line with the principles of nutrition. Because the main nutrient in carrot is β-carotene, which exists in the cells of carrot, and the cell wall is made of cellulose, which cannot be directly digested by human body. Only by chopping, cooking and chewing can β -carotene be released and absorbed by human body. Carrots are best cooked in a pressure cooker, which can reduce the contact between carrots and air, and the preservation rate of β -carotene can be as high as 97%. Studies have shown that the digestion and absorption rate of β -carotene in human body is closely related to the amount of cooking oil. The digestion and absorption rate of β -carotene in cooked food cooked with enough edible oil can reach 90%. Because β -carotene is a fat-soluble substance, it is only soluble in oil and insoluble in water. Therefore, there are two best cooking methods to maintain the nutrition of carrots: one is to slice carrots, add condiments and fry them with enough oil; Second, cut carrots into pieces, add seasonings, and stew in a pressure cooker for 15 ~ 20 minutes. Note that carrots are not suitable for appetizers. Studies have found that carotene rich in carrots and alcohol enter the human body together, which will produce toxins in the liver and cause liver disease. So eating "carrot with wine" is unhealthy, especially after drinking carrot juice.