Carrots are a commonly eaten vegetable that contains vitamins, minerals, dietary fiber and carotenoids. The difference between raw and cooked carrots is mainly due to the fact that the nutrients contained in them are both fat-soluble and water-soluble, and the water-soluble nutrients are better absorbed by the body when eaten raw, but the water-soluble nutrients are easily lost after heating. The fat-soluble nutrients are more easily absorbed by the body when cooked and fried. The main nutrients in carrots are the following: 1. water-soluble nutrients: 1. plant fiber: when carrots are eaten raw, the plant fiber is not easily destroyed by high temperatures and can play a role in promoting intestinal peristalsis; 2. vitamin B: a water-soluble nutrient that can promote cell regeneration, improve metabolism and help skin health; 3. vitamin C: can promote the absorption of iron in the body 3, vitamin C: can promote the body’s absorption of iron, prevent anemia, for skin health is also beneficial, and has a certain detoxification effect. Second, fat-soluble nutrients: 1, carotene: carrots are mainly rich in carotenoids are fat-soluble nutrients, so after cooking and frying, can be effectively absorbed by the body, can help maintain the integrity of the skin mucosa, help prevent dry skin, and also has a certain positive effect on human reproductive function; 2, vitamin A: is a fat-soluble vitamin, can promote Human growth and development, maintain normal immune function, which retinol is also good for eyesight. In addition, because the main effect of carrots is the carotene and vitamin A, so in order to ensure that the nutrients are better absorbed by the body, cooked food is the better choice.