What is the difference between white radish and carrot? Difference Between Red Skinned Radish and Wh

Each has its own advantages, and you can choose it mainly according to your preferences. White radish White radish is sweet and cool, enters the liver, stomach and lungs, contains a large number of nutrients such as protein, vitamins, cellulose, fat and a variety of mineral compounds, and has a certain detoxification and intestinal cleansing, cooling blood and stopping bleeding, and appetizing and strengthening the spleen in moderation. Carrot carrot carrot taste sweet and slightly warm, into the lungs, stomach two meridians, contains a large amount of protein, cellulose, carotene, vitamins and potassium, calcium, sodium and other trace elements, high nutritional value, moderate consumption has a certain cough phlegm, blood pressure, detoxification and beauty and digestion effects, for cough, phlegm and asthma has a good effect, is conducive to human health. Hope.

The biggest difference is the color, and the other differences are okay.

The efficacy of white radish.

2. White radish can facilitate bowel movements. The cellulose contained in radish is not absorbed in the intestines, and can increase the volume of stool, promote intestinal peristalsis, prevent constipation, and smooth stool will not produce heat.

3. White radish can dissolve phlegm and relieve cough. In winter, the indoor air is dry, and people are prone to coughing and phlegm. The formation of phlegm is caused by the accumulation of food or water in the body. Radish can eliminate food and accumulate and has a good effect of qi, qi is water, so it can dissolve phlegm, phlegm is eliminated, and cough is stopped.

The efficacy of carrots.

1. Detoxification and beauty: "Materia Medica" records: "Sulforaphane root is good for defecation" and "making face poison".

Modern science has shown that carrots contain a lot of fiber, B vitamins, potassium, magnesium and other substances that can promote gastrointestinal peristalsis, help the discharge of waste products in the body, and have a good effect on constipation and pimples.

2. **: The saccharification enzyme contained in carrots can decompose starch, fat and other components in food, so that they can be fully absorbed and utilized by the human body after decomposition, so carrots are a pretty good food.

3. Blood supplementation: The carotene contained in carrot skin is provitamin A, which can promote the increase of heme, improve blood concentration and blood quality, and have a great effect on anemia. Radish also contains a lot of iron, which helps to replenish the blood, of which carrots have 40% higher iron content than white radishes and 75% higher than green radish.

Radish is a perennial herb whose fruit is edible and is an important vegetable. There are many types of turnips, the most common of which are carrots, carrots, and white radish. There are obvious differences between them, which are explained in more detail below.

1. Carrots.

Carrot is a common type of radish, its fruit is brownish-red, shaped like a cylinder, the skin is smooth, the taste is very good, it can be eaten raw or cooked, and it is a vegetable that often appears on the table.

2. Carrots.

Carrot is a special kind of radish, its fruit is red, shaped like a cylinder, the skin is a little rough, the taste is slightly harder than carrot, it can be eaten raw or cooked, it is a vegetable that often appears on the table.

3. White radish.

White radish is a special kind of radish, its fruit is white, shaped like a cylinder, the skin is a little rough, the taste is slightly harder than carrots, it can be eaten raw or cooked, and it is a vegetable that often appears on the table.

In appearance, carrots, carrots, and white radishes are all cylindrical shapes, but their colors are different, carrots are brownish-red, carrots are red, and white radishes are white.

In terms of taste, carrots have the best taste and are softer, while carrots and white radishes have a harder taste, but white radishes have a better taste than carrots.

In terms of nutrients, carrots, carrots, and white radishes are rich in vitamins and minerals, but white radishes are relatively rich in nutrients and contain more vitamins and minerals.

Overall, carrots, carrots, and white radishes are all healthy vegetables that vary in taste and nutrient content and can be chosen according to one's preferences.

1. Radish generally refers to carrots, white radish, and green radish, and carrots are not included in the general consciousness.

2. Carrots are slightly sweet, have no spicy smell, are rich in carotene, and synthesize vitamin A in the body. The color is beautiful, the taste is easy-going, and it can be served with many vegetables.

3. Carrots are commonly known as the beauty of the heart, and they are very beautiful to decorate in the ingredients, and they are mixed with sugar, vinegar, sweet and sour according to the taste, refreshing, and it is a delicacy.

4. White radish is the oldest radish, before the eighties of the last century, after the autumn of each year, the radish is taken back home, and every household pickles a large vat of white radish, commonly known as pickles, and flour sauce, corn flour cake together constitute the staple food of the table every day, and is the source of life continuation. White radish can dissipate food and gas, as the saying goes: eat radish in winter and ginger in summer, no need for a doctor to prescribe medicine.

White radish soup or cut into thin strips to season cold dressing, can eliminate accumulation and dissolve food, appetizing, it is said that it also has the effect of moistening the lungs and relieving cough, diuretic and laxative.

Radish, carrot, and white radish all belong to the radish family. Radish is a common vegetable, which includes carrots and white radish.

Carrot is a red radish that looks a bit like a tomato and has a slightly sweet taste. It is rich in vitamin A, which helps to improve eyesight and health. Carrots also contain a variety of vitamins and minerals, such as vitamin C, calcium, and iron.

White radish is a white radish with a slightly sweet taste. It contains less vitamin A but is rich in vitamin C, potassium and magnesium. White radish also contains dietary fiber, which helps to improve gut health.

Overall, turnips, carrots, and white radishes are all healthy vegetables that can be included as part of your daily diet. The main differences between the three are color and nutrient content.

In terms of consumption, the difference between white-skinned radish and red-skinned radish is different in nutritional value and efficacy.

1. The taste is different.

White radish is a seasonal vegetable in winter, and it is also a good ingredient for health. White radish is cool and sweet and spicy.

Carrots are carrots, which are beautiful in color, fragrant and sweet, and are known as "little ginseng".

2. Applicable groups of people are different.

White radish returns to the lungs and stomach meridians, and is especially suitable for people who have heat in the lungs and stomach, phlegm, flatulence, food stagnation, indigestion, and poor bowel movements.

It "mainly" clears heat and detoxifies, and if there is throat fire, external fever or measles in winter, it is very suitable to eat carrots to assist**.

3. The role is different.

Relatively speaking, carrots are good at replenishing qi and brightening eyes, and white radishes are good at clearing away heat, generating jin and dissolving phlegm, dissipating food and regulating qi. The two have different effects, so they should be treated differently when eating.

Modern studies have shown that carrots also contain a large number of trace elements required by the human body, which is of great significance for promoting the growth and development of infants and young children.

Introduction to turnips

It is a biennial or annual herbaceous plant of the cruciferous family and the genus radish, which can reach a height of 100 cm; Straight fleshy, oblong, spherical or conical, green, white or red skin; Basal leaves and lower stems are pinnately semilobed, apical lobes ovate, oblong, obtusely toothed, sparsely coarsely hairy.

racemes apical and axillary; Flowers white or pink, sepals oblong, petals obovate, purple-striped, long-horned cylindrical, constricted between seeds, and forming a spongy septum; The seeds are ovate, slightly flattened, reddish-brown, and finely reticulated. The flowering period is from April to May, and the fruiting period is from May to June.

The difference between the effectiveness of white radish and carrot is that the digestive ingredients are different, the detoxification effect is different, the speed of relieving sore throat is different, the degree of antiviral effect is different, and the iron content is different.

1. Different ingredients to help digestion: white potato radish contains mustard oil, amylase and crude fiber, which has the effects of promoting digestion, enhancing appetite, accelerating gastrointestinal peristalsis and relieving cough and phlegm.

The theory of traditional Chinese medicine also believes that the taste is sweet and spicy, cool, enters the lung and stomach meridians, and is a good food therapy, which can ** or assist ** a variety of diseases, and the Compendium of Materia Medica calls it "the most beneficial among vegetables".

Female carrots contain a lot of beneficial ingredients such as glycase, touch enzyme, amylase, and saccharification enzyme that can promote metabolism and help digestion, as well as glucose, oxidase adenoxin, pentose anhydrose, vaporized mucin, tissue amino acids, choline and other components, which can effectively assist the human body to catabolize the nutrients ingested into the body out of the body.

2. The effect of detoxification is different: the dietary fiber content in white radish is very considerable, especially the plant fiber contained in the leaves is rich.

These plant fibers can promote the peristalsis of the stomach and intestines, eliminate constipation, and play a role in detoxification, thereby improving roughness, acne and other conditions.

Radish contains a lot of fiber, B vitamins, potassium, sweet potato magnesium and other substances that can promote gastrointestinal peristalsis, which helps to discharge waste products from the body, and has a good effect on constipation and pimples.

3. The speed of relieving sore throat is different: white radish has a good effect on acute and chronic pharyngitis, which can relieve the symptoms of sore throat and dry throat.

Female carrots are washed and cut into pieces with skin, raw and cooked alternately juiced, which has the effect of reducing gas, dissolving phlegm and relieving asthma, and its efficacy and speed exceed many drugs; If you are silent and silent, you can use raw radish juice and ginger juice in equal parts to rinse your throat to relieve the symptoms.

4. The degree of antiviral effect is different: radish has a good antiviral effect, and there is an interferon gene in normal human cells, which can produce interferon under the ** of inducer.

Raw female carrots have the strongest ability to inhibit the virus, followed by green radish, and white radish again.

5. Different iron content: the carotene contained in carrot skin is provitamin A, which can promote the increase of heme, improve blood concentration and blood quality, and have a great effect on anemia.

Radish also contains a lot of iron, which helps to replenish the blood, of which carrots have 40% higher iron content than white radishes and 75% higher than green radish.

1Each has its own advantages, and you can choose it mainly according to your preferences.

White radish is sweet and cool, into the liver, stomach, lungs, contains a large amount of protein, vitamins, cellulose, fat and a variety of mineral compounds and other nutrients, moderate consumption has a certain detoxification and cleansing of the intestines, cool blood and stop bleeding, lower qi wide and appetizing and spleen and other effects, suitable for cough, food accumulation, sore throat and other uncomfortable symptoms.

Carrot is sweet and slightly warm, enters the lungs and stomach two meridians, contains a large amount of protein, cellulose, carotene, vitamins and potassium, calcium, sodium and other trace elements, high nutritional value, moderate consumption has a certain cough and phlegm, blood pressure, detoxification and digestion and other effects, for cough, phlegm and asthma has a good effect, is conducive to human health.

2 There are many types of white radish, generally spherical, oblong and conical, etc., and carrots are mainly divided into two types, one is female carrots, the other is conventional carrots, carrots are mostly ball-shaped.

Since there are many types of white radish, according to the different seed coats, its color is also different, generally speaking, white radish is divided into white, green, purple and pink, etc., while carrot is mainly red.

In terms of their nutritional value, white radish mainly has the effects of detoxification and intestinal cleansing, cooling blood and stopping bleeding, lower qi widening, and appetizing and strengthening the spleen, etc., which can be used to assist ** abdominal distention, cough and phlegm and indigestion and other symptoms, while red carrot mainly has the effects of cough and phlegm, digestion and stagnation and lower qi penetration, and can be used to assist ** indigestion, anemia and gastrointestinal ulcers and other uncomfortable symptoms.

3 Yes. White radish is sweet and cool, contains a lot of protein, cellulose, carotene, vitamins and potassium, calcium, sodium and other trace elements, moderate consumption is conducive to human health, and carrot is sweet and warm, contains a lot of protein, cellulose, carotene, vitamins and potassium, calcium, sodium and other trace elements, the nutritional value is higher, there is no restraint between the nutrients between the two foods, so white radish and carrot can be eaten together.

4 Ingredients: carrots, white radish, lean meat, oil, salt.

Method; 1. Wash the carrots and white radishes respectively and cut them into shreds.

2. Wash the lean meat and cut it into shreds.

3. Then heat oil in a pan and put the shredded lean pork into the pan and stir-fry.

4. After that, wait for the meat to change color, add red and white radish shreds and stir-fry.

5. Stir-fry until cooked and add an appropriate amount of water.

6. Finally, after the water boils, add salt to taste.