Carotenoids have a strong anti-cancer function after being absorbed by the human body. Studies have shown that after the vegetables are cooked, the cell membrane of the plant will soften, which makes the carotenoids more easily absorbed by the body. Raw vegetables can only be absorbed by the human body. Carotenoids from 4% to 4%, and for carotenoids in cooked vegetables, the body's absorption rate can increase by 45%. From this? ['Eating cooked vegetables is more effective in fighting cancer than eating raw vegetables.', 'People who eat carrots often cannot get cancer.', 'After the vegetables are cooked, their carotenoid content will increase.', 'Cancer patients do not like vegetables.']