Green carrots and carrots can be eaten together, you can also eat with white carrots
White carrots and carrots effect
1, the effect of white carrots
White carrots are very rich in nutrients, which is rich in vitamin C, protein, calcium, phosphorus, iron and other minerals, eaten on a regular basis on the health benefits. Not only can it dissolve phlegm, cough, digestion, but also beauty, anti-cancer, so usually should always eat white radish.
2, carrot effect
Carrot nutrients are also very rich, it is very rich in vitamins, anthocyanins and calcium, iron and other nutrients, often eat on the health is also very beneficial, carrots can not only protect the liver and eyesight, but also lower blood pressure, laxative, cancer prevention and anti-cancer, so you can usually eat some carrots properly.
Can you eat white radish and carrot together
While white radish and carrot are good for health, these two foods can not be eaten at the same time. This is because when the vitamin C in white radish and the deconjugating enzyme of ascorbic acid in carrot meet, they will be destroyed, and the nutritional value of white radish will be greatly reduced. If you must eat white radish and carrot together, it is best to put some vinegar in the stir-fry, which can reduce the role of ascorbic acid in carrots, the destructive power of vitamin c will be greatly reduced.
What to pay attention to when eating white carrots and carrots
1, because white carrots are rich in vitamin c, so when eating white carrots, it is best not to eat carrots at the same time do not eat carrots, in addition to carrots, pumpkin and other foods are also to be avoided, because they contain and carrots the same decomposition of the enzyme, which will destroy the white carrots in the vitamin c.
2, The carrot is rich in nutrients, especially rich in vitamin A. For the relief of eye fatigue has a good help, but vitamin A is a fat-soluble substances, raw carrots can not be well absorbed carrots in the vitamin A, it is best to fry carrots in oil or carrots and meat in the stew, in order to make the body better absorption of vitamin A.