As we all know, carrots are not only rich in carotene, but also rich in vitamins and minerals such as vitamin B1, vitamin B2, calcium, iron, and phosphorus. Because the vitamin B2 and folic acid in carrots have anti-cancer effects, regular consumption can enhance the body's anti-cancer ability, so it is called a "cancer-preventing vegetable." A study by American scientists shows that eating carrots regularly can prevent lung cancer.

Carrots also contain an enzyme that can decompose vitamin C - vitamin C oxidase. Therefore, eating carrots and white radish rich in vitamin C will greatly reduce the nutritional value of white radish. However, adding a small amount of vinegar when cooking carrots and radish can protect vitamin C from being destroyed. Shredded radish mixed with vinegar, which Japanese people often eat during the Chinese New Year, is a side dish with reasonable combinations and rich nutrition.