In terms of color, the skin and flesh of white radish are white, the skin and flesh of carrots are red and their flesh is white, and the skin and flesh of carrots are orange. All three are edible, contain different nutrients and have different medicinal values. White radish, root vegetable, cruciferous radish plant. White radish is a common vegetable that can be eaten raw or cooked. Its taste is slightly spicy. Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, accelerate gastrointestinal peristalsis, relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that it tastes pungent and sweet, has a cool nature, and enters the lung and stomach meridian. It is a good food therapy product and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial among vegetables". Therefore, white radish has certain medicinal value in clinical practice. Carrot is a kind of radish, belonging to the genus "Brassicaceae", also known as "big carrot" and "Northeast carrot". It is a one or two-year-old herb with fleshy roots, spherical shape, red root bark and white root flesh. It is native to my country and is cultivated in various places. Northeast China is the main production area of ??red radish in my country. Due to factors such as climate and variety, it has extremely high nutritional value and medicinal value. Carrot is slightly warm in nature and enters the lung and stomach meridians. It has the functions of clearing away heat, detoxifying, diuresis, dissipating blood stasis, strengthening the stomach and digestion, resolving phlegm and relieving cough, smoothing qi, facilitating defecation, producing body fluids and quenching thirst, tonic, and calming the five internal organs. There are many kinds of radishes, and the ones with less spiciness are better when eaten raw. Carrots are rich in carotene. In the 20th century, people recognized the nutritional value of carotene (provitamin A) and increased the value of carrots. Carrots prefer cool to mild climate conditions and are not suitable for summer planting in warm areas. Requires deep, fertile, loose soil. Using modern machinery to thin out drill seeds can eliminate the seedling thinning process. Leaves are generally grown in the first growing season, and the leaves are two-reply leaves, finely lobed, and upright in clusters. Tall, branched flower stems emerge after dormancy in near-freezing temperatures. The inflorescences are terminal in compound umbels, with extremely small flowers, white or pale pink. The fruit is a small, spiny, double-hanging fruit, each half containing a seed. Fresh carrots are sweet and crisp, with smooth and stain-free skin. Bright orange color indicates high carotene content. Can be cooked with oil