What happens when white radish and carrot are eaten together

Carrots are eaten raw or with white radish, which is very bad for the absorption of nutrients. If you make a dish with carrots and white radish, although it looks very beautiful in red and white, it is actually not scientific.

Many restaurants like to cut carrots and white radishes into pieces or shreds to make red and white side dishes that are not only beautiful to look at, but also refreshing to eat. In fact, this way of eating is not scientific, according to the phenomenon of "restraint" between the two types of vegetables, carrots and white radishes are not suitable for mixing together at all.

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.

If you eat white radish and carrot at the same time, it is easy to cause diarrhea and vomiting.

There is no harm in ingesting the nutrients contained in white radish and carrot at the same time.

Carrots and white radishes cannot be eaten together because the vitamin C content of white radish is extremely high, which is very beneficial to human health, but once mixed with carrots, the vitamin C will be depleted.

The reason why white radish has a good digestive effect is because it contains mustard oil and amylase, lignin that aid digestion, while carrots are the opposite, carrots are rich in carotene, which can be converted into vitamin A in the human body. 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.

In fact, it can be eaten at the same time, and it has no effect.

White radish and carrot can definitely be eaten together. And it is also rich in nutrients.

Carrots and white radishes can be eaten together, but it is not recommended to eat them together because 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.

Carrots are rich in carotene and vitamin A, which meet the body's needs for a variety of trace elements; White radish has the title of little ginseng, which has the effect of replenishing qi and nourishing.

These two seemingly the most nutritious and healthy delicacies, once cooked together, will destroy the body's absorption of vitamin C! White radish is high in vitamin C, while carrots contain a decomposition enzyme called ascorbic acid, which will create an extraordinary "spark" when these two elements meet. The end result is that the vitamin C in the white radish is destroyed, and its nutritional value is naturally greatly reduced, and toxic substances are produced.

White radish contains high vitamin C, and carrot contains ascorbic acid decomposition enzyme, when carrot and white radish are eaten together, the decomposition enzyme in carrot destroys the vitamin C in white radish, and the eating effect is greatly reduced.

In order to ensure the effectiveness of the ingredients, it is recommended to eat carrots and white radishes separately, or to eat one radish at a time interval after eating the other.

No, because the vitamin C content of white radish is extremely high, carrots contain a decomposition enzyme called ascorbic acid, which will destroy the vitamin C in white radish.

Radish is known as "little ginseng" in Chinese folk. Modern nutrition studies have shown that radish is rich in nutrients, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears.

No. Mainly because carrots contain vitamin C-decomposing enzymes, while white radishes are rich in vitamin C, so eating the two together will destroy the vitamin C content. Not only that, but when cooked with vegetables that contain vitamin C, carrots play the role of spoilers.

There are also courgettes and pumpkins that also contain decomposition enzymes similar to carrots.

White radish contains mustard oil, amylase and crude fiber, which has the effect of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis and relieving cough and reducing phlegm.

In order to better exert its digestive and anti-cancer therapeutic effects, it is best to eat raw radish. On the contrary, carrots are rich in carotene, which can be converted into vitamin A in the body. Vitamin A and carotene have the ability to promote the production of photosensitive pigments in the eye, prevent night blindness, enhance the eye's ability to distinguish colors, and improve eye fatigue and dry eyes.

White radish and carrot should not be eaten together.

Because the vitamin C content of white radish is extremely high, carrots contain a decomposition enzyme called ascorbic acid, which will destroy the vitamin C in white radish.

Carrots and white radishes are both foods, and they can be eaten together. It's just that carrots will destroy the vitamin C of white radish, but it will not affect human health. The enzymes and interferon inducers in white radish will be destroyed at a temperature of 70 degrees Celsius.

Therefore, white radish is best eaten raw while carrots are the opposite, carrots are rich in carotene, which are fat-soluble, and when eaten raw, more than 70% of carotene cannot be absorbed. In addition, carrots contain a decomposition enzyme that fights vitamin C, which destroys vitamin C in white radish. The encounter between the two will greatly reduce its nutritional value.

Extended information: Although white radish has a good digestive effect, it is not suitable for people with spleen and stomach deficiency, chronic gastritis, and gastric ulcer because of its cold nature. For female friends, the intake of carrots should be moderate, otherwise, menstrual disorders and infertility may come to the door.