There are pros and cons to eating carrots raw and cooked, so you can choose according to your personal needs. 1. Raw carrots: The water-soluble vitamins in carrots are better absorbed by the human body when eaten raw, but heating is likely to result in the loss of their nutrients. B vitamins in carrots are also water-soluble nutrients that can promote cell regeneration, and vitamin C can promote the body’s absorption of iron, preventing anemia. 15 minutes of cooking at 70 degrees Celsius or above can lead to significant loss of both. 2. Cooked carrots: carrots in the fat-soluble nutrients in the oil cooking is more easily absorbed by the body, such as carotene is fat-soluble food, and oil together can increase the absorption rate, and its nutrients can also be fully absorbed. At the same time contained vitamin A is also a fat-soluble vitamin, can promote human growth and development. It should be noted that, whether eaten raw or cooked, should pay attention to the amount of intake, not too much at a time, so as not to cause discomfort.