Carrots are rich in nutritional value, containing a variety of carotenoids, vitamins and trace elements, so it is called the “common man’s ginseng”. In summer, carrots not only protect against the sun, but also clear heat and fight cancer. Scientific research has found that carrots are rich in sugars, fats, volatile oils, carotenoids, vitamin A, vitamin B, vitamin B, anthocyanins, calcium, iron and other nutrients. Chinese medicine believes that carrots are effective in strengthening the spleen and stomach, tonifying the liver and brightening the eyes, clearing heat and detoxifying the body, lowering gas and relieving cough. Vitamin A and antioxidants in carrots can protect the skin from the harmful effects of the sun. Eating more carrots can also prevent acne, dry skin, pigmentation, acne, uneven skin tone and premature wrinkles. The carotenoids in carrots can be converted into large amounts of vitamin A. Therefore, they can effectively prevent lung cancer and even stop or reverse the progression of transformed cancer cells. Research also found that carrots are rich in folic acid, a B vitamin, which also has anti-cancer effects; the lignans in carrots also have the function of improving the body’s immunity against cancer and indirectly killing cancer cells. What is the best way to eat carrots? Of course cooked is better than raw! If you want to maximize the health benefits of carrots and fully absorb their nutrients, you should increase the intake of beta-carotene as much as possible. This can only be achieved by eating carrots cooked and in contact with the oils during cooking. Eating them raw is a waste of nutrients, and juicing is not recommended, as it wastes the healthful dietary fiber. Here we recommend a recipe for “Tofu with carrots and mushrooms”: Ingredients: 2 pieces of tofu, 60 grams of shiitake mushrooms (after hair), 100 grams of carrots, 100 grams of chicken thighs, green onions, garlic, salt, sugar, cornstarch, soy sauce, chicken juice concentrate, peanut oil in appropriate amounts. Directions: 1. Wash and dice chicken thighs, mix with salt, soy sauce and peanut oil and set aside; 2. Cut tofu into small pieces, dip in flour and fry in a pan and set aside; 3. Peel and wash carrots, cut into pieces and set aside in water; 4. Season and simmer over medium heat until the ingredients are cooked through.