After being absorbed by the human body, carotenoids have a strong anti-cancer function  Studies have shown that after vegetables are cooked, the cell membranes of plants will soften, which makes the carotenoids more easily absorbed by the body
Raw vegetables, the body can only absorb 3 % to 4% of carotenoids, and the body can increase the absorption rate of carotenoids in cooked vegetables by 45%
Cancer patients don't usually like to eat vegetables.