Carrots are nutritious whether eaten raw or cooked, the key is that the salient features of the nutrients will differ in different cooking method states. For example, if carrots are eaten raw, they may be able to provide more water-soluble vitamins, such as vitamin B and vitamin C, because these vitamins are afraid of heat. If carrots are fried and cooked, the mixture of fats and oils can better absorb fat-soluble vitamins, such as carotenoids, which are more easily absorbed by the organism when there is proper temperature and cooking. Therefore, whether carrots are eaten raw or cooked, they can provide nutrients to the body, but the key is which nutrient is the main one that can be better absorbed by the body.