Many restaurants like to carrots and white radish cut into pieces or shredded into red and white, colorful and flavorful small dishes, not only look beautiful, eat up also delicious. In fact, this eating method is not scientific, in accordance with the two types of vegetables, "phasing" phenomenon, carrots and white radish is not suitable for mixing together.

White radish vitamin C content is very high, very beneficial to human health, but once mixed with carrots will make the vitamin C exhausted. The reason for this is that carrots contain an enzyme called ascorbic acid, which destroys the vitamin C in white carrots, and not only that, but carrots cook with all vitamin C-containing vegetables and act as such a destroyer. In addition to carrots, cucumbers and pumpkins also contain carrot-like disintegrative enzymes.

When carrots are cooked with vegetables high in vitamin C, the effect of ascorbic acid is rapidly diminished if some vinegar is added. Also, tomatoes and eggplants contain substances that block this action