Different properties: The difference between turnip and radish is the different properties. Where turnips are of the genus Brassica, while radishes belong to the genus Radish. Turnips are also called daikon, and are mostly eaten as pickles. Turnips, on the other hand, are common vegetables that can be eaten directly or cooked and then eaten.

Turnips and radishes are also distinctly different in appearance. The turnip is round in shape, with only one root, and is commonly white or purplish-red in color. Whereas turnips are oblong and mostly white or greenish in color.

Radish precautions

If you make a dish with carrots and white radishes, although it looks very good in red and white, it is actually not scientific. This is because carrots contain a substance known as deconjugate enzymes, which can destroy the high content of vitamin C in white carrots.

Also, although carrots are known as the "treasure trove of vitamin A", vitamin A is a fat-soluble substance that can be fully absorbed by the human body only if it is cooked with edible oils or meats. Therefore, carrots are not suitable for eating raw. In terms of cooking methods, stewed carrots with a pressure cooker is better. Because it reduces the contact between carrots and air, so that the preservation rate of beta-carotene up to 97%, the digestive absorption rate in the body up to 90%.