Why can t carrots and white radishes be eaten at the same time

White radish is extremely high in vitamin C, which is very beneficial to human health, but once mixed with carrots, it will deplete vitamin C. The reason for this is that carrots contain an enzyme called ascorbic acid, which destroys the vitamin C in white radish. Not only that, but carrots are cooked with all the vegetables that contain vitamin C and act as this destroyer.

In addition to carrots, there are also carrots, pumpkins, and other enzymes that contain carrot-like enzymes.

When carrots are cooked together with vegetables with high vitamin C content, if some vinegar is added, the effect of ascorbic acid will be rapidly weakened. In addition, tomatoes, eggplants, etc. also contain substances that prevent this effect.

Cooking carrots and white radishes together destroys their nutrients.

Because carrots and white radishes are eaten together, it is very bad for the absorption of nutrients.

Individually, carrots and white radishes are both nutritious foods.

White radish is rich in calcium, phosphorus, potassium, iron, vitamin A, vitamin B, etc.; In particular, the content of vitamin C is very high, which makes it have obvious antioxidant and inhibition of cell aging. In addition, white radish contains a lot of digestive enzyme starch, which can prevent excessive gastric acid, which has a great effect on promoting digestive function, and is suitable for gastritis patients.

In addition to containing more inorganic salts such as potassium, calcium, phosphorus, and iron, carrots are also rich in carotene. Carotene is converted into vitamin A by the lining of the small intestine, which can relieve fatigue in people who overuse their eyes and often stay up late.

However, if you make a dish with carrots and white radish, although it looks very beautiful in red and white, it is actually not scientific. Because carrots contain a substance called enzyme deenzyme, which destroys the extremely high content of vitamin C in white radish.

In addition, although carrots are known as the "treasure trove of vitamin A", vitamin A is a fat-soluble substance that can only be fully absorbed by the body when cooked with cooking oil or meat.

So, carrots are not suitable for eating raw. In terms of cooking method, it is better to stew carrots in a pressure cooker. Because it reduces the contact between carrots and air, the preservation rate of carotene can be as high as 97, and the digestion and absorption rate in the body can reach 90.

The reason why white radish and carrot cannot be eaten together is that white radish has a very high content of vitamin C, but carrot contains a decomposition enzyme called ascorbic acid, which will destroy the vitamin C in white radish.

Red and white radishes should not be eaten together. The cooking method of mixing carrots and white radishes together or stewing them together will lead to a decrease in the nutritional value of one of the radishes. In addition, this cooking method can also induce a "civil war", because white radish is high in vitamin C, and carrots contain a decomposition enzyme that fights vitamin C and destroys the vitamin C in white radish.

The meeting of the two has caused a heavy loss of vitamin C in white radish, and its nutritional value has naturally been greatly reduced.

White radish can promote human digestion, people lack enough exercise in winter, and at the same time the weather is dry, the human body is relatively hot and dry, coupled with the increase in eating, it is easy to have indigestion, and even constipation and other symptoms, at this time you can eat some white radish. In winter, people often eat hot pot, eat more and more miscellaneous, at this time add some radish to the soup base to avoid indigestion.

Not only that, modern medical research has found that white radish can improve the body's immunity, rich in a variety of vitamins and trace elements, and can improve the body's ability to resist diseases. Radish also has certain anti-cancer effects, which can improve the function of macrophages to phagocytose germs and cancer cells, and the amylase it contains can decompose carcinogens nitrosamines.

Can't white radish and carrot be eaten together? Chief Doctor: This is a big misunderstanding!

Myth 2: White radish and carrot can't be eaten together?

True: Rumors!

It is rumored that carrots contain a decomposition enzyme called ascorbic acid, which will break down the vitamin C in white radish, making it less nutritious.

This statement seems particularly intriguing, but it is actually a partial understanding of nutrition and food science. The "decomposition enzyme of ascorbic acid" is actually ascorbate oxidase, which is found in all plants, not only carrots, but also white radish. Moreover, this enzyme has many benefits in the metabolism of plants in the body, it affects the growth and anti-aging of plants, and also affects the ripening of plant fruits.

However, vitamin C itself is a nutrient that is easily damaged by oxidation, even if there are no carrots, radishes will be destroyed and lost when they are cut and cooked when they come into contact with light, oxygen, heating, etc. And there is a lot of vitamin C in carrots, which is equivalent to more vitamin C, how can it be called a big discount?

There is also a lot of vitamin C in carrots, and eating it with white radish will not break down vitamin C

White radish contains vitamins, which will offset with carrots, and this vitamin C will also be consumed, so it will naturally not be absorbed by the human body. They contradict each other, influence each other, and eat what in the end has no nutritional value.