From the color point of view, white radish is bluish white, and carrot is red and white. In taste, white radish is sweeter and carrot is hotter. From the shape, white radish is bigger and thicker; The longer the whole carrot is, the thinner it is, which is very different from each other in appearance and easy to distinguish.

Radish is familiar to everyone, and it is planted almost all over the country. There are many kinds of radishes, including white radishes, carrots and green radishes. These three kinds of radishes are different in nutrition, taste and eating method. For example, white radish and carrot, white radish is bluish white, and carrot is red white. In taste, white radish is sweeter and carrot is hotter. From the shape, white radish is bigger and thicker; The longer the whole carrot is, the thinner it is, which is very different from each other in appearance and easy to distinguish.

In terms of eating methods, carrots are mainly suitable for cold salad and pickles. Many people like to use carrots to make sour carrots or dried radishes. Fried pork with pickled cabbage and dried radish made of carrots is really delicious, such as sour radish pork liver, sour radish chicken offal, sour radish pork loin and dried radish pork belly griddle. These classic farm dishes are first-class whether accompanied with rice or wine.

White radish is mainly suitable for cooking and stewing soup. White radish stew can absorb the nutrition in the soup. It tastes delicious, but it tastes bad raw, slightly sweet and spicy. Eating white radish in winter can dispel cold and prevent colds. White radish is easier to preserve. It can be stored at room temperature of about 25 degrees for about one month.