Although carrots and white radishes have many benefits to human body, they should not be eaten together. Why? This is determined by their different characteristics. Studies show that white radish has a good digestive function because it contains mustard oil, amylase and lignin, and lignin can stimulate the vitality of macrophages and improve the immunity of the body after being absorbed by gastrointestinal tract. White radish also contains a variety of enzymes, which can eliminate carcinogens and play an anti-cancer role; The interferon inducer contained in white radish can stimulate gastrointestinal mucosa to produce interferon, which has the effects of antiviral infection and inhibiting tumor cell proliferation. However, the above enzymes, lignin and interferon inducers are not heat-resistant and will be destroyed at a high temperature of 7℃.

It can be seen that white radish is best eaten raw if it wants to give full play to its digestive and anticancer therapeutic effects. Carrots, on the other hand, are rich in beta-carotene, which can be converted into vitamin A in the human body. Vitamin A and β -carotene can promote the formation of photosensitive pigment in eyes, prevent night blindness, strengthen the color discrimination ability of eyes, and improve the problems of eye fatigue and dry eyes. But when carrots are eaten raw, more than 7% of carotene cannot be absorbed. Researchers have shown through many experiments that there are two most scientific ways to eat carrots: first, cut carrots into pieces for seasoning and stew them with meat, preferably in a pressure cooker, which can reduce the contact between carrots and air and make the preservation rate of carotene as high as 97%; Second, cut carrots into pieces and fry them with enough cooking oil, so that the absorption and utilization rate of carotene can reach 9%.

It can be seen that the cooking method of mixing carrots and white radishes with cold dishes or stewing them together will lead to the decrease of the nutritional value of one radish. In addition, this cooking method will also lead to "civil war", which is because the content of vitamin C in white radish is very high, while carrot contains a decomposition enzyme against vitamin C, which can destroy vitamin C in white radish. When the two meet, the vitamin C in white radish is badly lost, and its nutritional value is naturally greatly reduced < P > (2) White radish should not be compared with oranges < P > This is because white radish contains more enzymes, which will generate a thiocyanate after being ingested by human body, and this salt will generate an antithyroid substance-thiocyanate in metabolism, which can prevent thyroid from taking iodine and inhibit the formation of thyroxine. Oranges contain flavonoids, which can be converted into hydroxybenzoic acid and ferulic acid after being decomposed by bacteria in the intestine, which can strengthen the inhibitory effect of thiocyanate on thyroid. Therefore, if the two are often eaten together, it will induce or lead to goiter. Areas with high incidence of goiter and friends who already have goiter should pay special attention.

(3) white radish and persimmon

can easily induce goiter

(4) white radish is similar to ginseng, American ginseng

radish and ginseng, which have different pharmacological effects and cannot be taken at the same time. "Compendium of Materia Medica" points out that "radish rises when eaten raw, but falls when cooked". Taking ginseng greatly invigorates the vitality, but taking radish at the same time will break the spirit. If this supplement is broken, ginseng will not play a nourishing role. At the same time, radish has the function of diuresis and digestion, and eating radish will lose the effective components of ginseng from urine and affect the absorption of ginseng. Therefore, radish and ginseng should not be taken at the same time. Most tonics have the function of invigorating qi, so they should not be taken with radish at the same time.