1. Can radish and cabbage be eaten together?

Although radish and cabbage are popular dishes, we often need these popular dishes to maintain our health in real life. Eating more radish and cabbage in autumn and winter is also a kind of nourishment, which is economical and practical. It should be noted that radish and cabbage should be separated in cold salad and stew, and should not be mixed together, which may have some adverse effects of mutual destruction of nutrients. In addition, people with chronic gastritis and ulcer should eat less Chinese cabbage. Young women should also be careful not to eat too many carrots to prevent negative effects on endocrine.

2. Nutritional components of Chinese cabbage

Chinese cabbage has even more nutrients than radish. For example, the calcium content of Chinese cabbage per100g is as high as 86mg, which is more than carrot and nearly twice as much as white radish. It is particularly worth mentioning that both Chinese cabbage and Chinese cabbage are extremely rich in cellulose. Eating Chinese cabbage regularly can promote intestinal peristalsis, increase the volume and water content of feces, and make defecation smooth and tidy, which is the main diet therapy to prevent constipation in autumn and winter.

3. Radish recipes

3. 1, white radish with scallion oil

Seasoning: salt 2g, ginger 5g, white garlic 10g, vegetable oil 25g, monosodium glutamate1g. Practice: Remove the roots, old skins and yellow leaves of shallots, wash them and cut them into powder. Wash the white radish and cut it into rectangular pieces with a length of 5cm and a width of 3cm. Peel fresh ginger, wash and cut into powder. Peel garlic and cut it into powder. Put the wok on a big fire, pour in the vegetable oil, add the onion and Jiang Mo when the oil is hot, stir-fry the radish slices for a few times, add refined salt, sugar and a little water, cover the wok after stir-frying, and stir-fry the radish slices over medium heat until they are soft. When the soup in the pot is almost dry, add minced garlic and monosodium glutamate, stir well and serve.

3.2. White radish with scallion oil

Seasoning: salt 2g, ginger 5g, white garlic 10g, vegetable oil 25g, monosodium glutamate1g. Practice: Remove the roots, old skins and yellow leaves of shallots, wash them and cut them into powder.

Wash the white radish and cut it into rectangular pieces with a length of 5cm and a width of 3cm. Peel fresh ginger, wash and cut into powder. Peel garlic and cut it into powder. Put the wok on a big fire, pour in the vegetable oil, add the onion and Jiang Mo when the oil is hot, stir-fry the radish slices for a few times, add refined salt, sugar and a little water, cover the wok after stir-frying, and stir-fry the radish slices over medium heat until they are soft. When the soup in the pot is almost dry, add minced garlic and monosodium glutamate, stir well and serve.

Dietary taboos of radish

1. Carrots should not be eaten raw: carotene is a fat-soluble substance. Only when it is dissolved in oil can it be converted into vitamin A under the action of carotene enzyme in human liver and intestinal wall and absorbed by human body. If carrots are eaten raw, 90% of carotene will become a "passer-by" of the human body and be excreted, which will not play a nutritional role. So carrots should not be eaten raw.

2. Carrots are not suitable for drinking: American food experts warn people that it is unhealthy to eat carrots with wine. Because the rich carotene in carrots enters the human body with alcohol, it will be produced in the liver.