There are many kinds of radishes, such as carrots, white radishes and green radishes. Every kind of radish is good for your health. There is a principle that food can be eaten together. In order to absorb enough nutrition, everyone should know which foods can be eaten together and which foods cannot be eaten together. For example, can white radish and carrot be eaten together? Individually, each has its own nutrition, but it is not recommended to eat together, and eating at the same time will affect the body's absorption.

White radish is rich in calcium, phosphorus, potassium, iron, vitamin A, vitamin B and so on. Especially, the content of vitamin C is very high, which makes its anti-oxidation and anti-cell aging effect very obvious. In addition, white radish contains a lot of digestive enzyme starch, which can prevent hyperacidity and promote digestive function, and is suitable for patients with gastritis. Carrots are not only rich in inorganic salts such as potassium, calcium, phosphorus and iron, but also rich in carotene. Carotene can be converted into vitamin A by the small intestine wall, which can relieve fatigue for people who use their eyes too much and often stay up late.

However, if carrots and white radishes are made into dishes together, although red and white look beautiful, they are actually not scientific. Because carrots contain a substance called proteolytic enzyme, it will destroy the extremely high vitamin C in white radish. In addition, although carrots are called "the treasure house of vitamin A", vitamin A is a fat-soluble substance. Only cooking with edible oil or meat can be fully absorbed by the human body. So carrots are not suitable for raw food. Cooking method, it is better to stew carrots in a pressure cooker. Because the contact between carrot and air is reduced, the preservation rate of β -carotene can reach 97%, and the digestion and absorption rate in the body can reach 90%.

How about eating radish in winter?

The climate is cold in winter, but because the doors and windows are closed indoors, it is not only sultry and humid, but also prone to illness. Moreover, it is freezing in winter, the human skin is in a state of contraction, and the yang in the human body is relatively strong. At this time, because people's outdoor activities are reduced, the chances of sweating and heat dissipation are reduced, and they often eat a lot of hot food such as mutton because of the cold, which is easy to cause excessive internal heat, indigestion and qi stagnation. If you eat some cool radish in moderation, you can not only cool off the summer heat, but also regulate qi, eliminate food stagnation and guide stagnation.

1, carrot: rich in β-carotene, which can be converted into vitamin A in the small intestine. Vitamin A has a protective effect on skin epidermis. Only when β -carotene is dissolved in oil can it be converted into vitamin A and absorbed by human body. So carrots should be fried in oil, or cut into pieces, seasoned and stewed with meat.

2, white radish: white radish is rich in a lot of vitamins and minerals such as phosphorus and iron. Raw food promotes digestion and cooked food supplements qi. When eaten raw, its spicy ingredients can promote gastric juice secretion, regulate gastrointestinal function and have anti-inflammatory effects. You can eat it raw if you have poor digestion, and you can cook it if you want to replenish qi. Patients with lung heat cough may wish to eat "rock sugar radish drink".

3, green radish: green radish has the effect of strengthening the spleen and resolving phlegm, promoting fluid production and quenching thirst, and has the reputation of "fruit radish". The refined fiber in green radish can