Carrots and any other food eaten together will not lead to food poisoning, so strictly speaking there is no argument that carrots cannot be eaten with any food. Some people believe that carrots contain a large amount of vitamin C-degrading enzymes, so it is not advisable to eat them together with vitamin C-rich vegetables and fruits, which will lead to the decomposition of vitamin C and reduce the nutritional value, but if carrots are eaten after cooking, there is no need to worry because the vitamin C-degrading enzymes will be destroyed by high temperatures. Life is rich in vitamin C vegetables and fruits such as peppers, tomatoes, celery, sweet potatoes, pumpkins, apples, oranges, grapefruit, kiwi, etc. If you eat carrots raw it is recommended that you can keep a certain time interval with such fruits and vegetables to make the nutrients more fully ingested, but eating them together will not be harmful to human health. Carrots are rich in carotene, protein, fat, sugar, calcium, iron and a variety of vitamins and amino acids. Research proves that the carotene content in carrots can reach 2-12mg/100g. After cooking and cooking, it can be decomposed into vitamin A in the human body to help supplement the body’s nutritional needs. When cooked and eaten, it can give full play to the nutritional value of carrots and there is no concern about what foods cannot be eaten together.