In recent years, more research shows that fresh vegetables are rich in β-carotene, which has the physiological functions of improving body’s immunity, anti-cancer, anti-oxidation, and it is a good source of vitamin A for human body. At present, there are many kinds of vegetables on the market, their nutrients are different. In order to find the varieties with higher β-carotene content, the content of β-carotene in vegetables of different varieties on the market are compared by experiments, which has provided certain theoretical guidance for people. In addition, as β-carotene is fat-soluble natural nutrient, the presence of oil is helpful for human digestion and absorption of β-carotene. Therefore, using different oils to treat vegetables, the enrichment ability of different oils to β-carotene is investigated, and the most suitable oil for cooking vegetables is selected, which has provided a certain theoretical basis for people’s daily consumption of vegetables.