Carotenoids are the most important nutrients in cereals and play an important role in human health. In this paper， the content of carotenoids in millet and cooking indexes were determined. The correlation between carotenoids content and cooking quality was found and summarized. In addition， the synthesis and distribution of carotenoids in grains， the absorption and utilization of carotenoids and their health effects were introduced. The problems in the research of carotenoids in grains were put forward， In order to provide reference for the efficient utilization of carotenoids in cereals.