Eating carrots raw or together with white radish is very detrimental to the absorption of nutrients. If you make a dish with carrots and white radish, although the red and white colors look very nice, it is actually not scientific. Because carrots contain a substance called enzyme, which will destroy the extremely high vitamin C content in white radish.

In addition, although carrots are called the "treasure house of vitamin A," vitamin A is a fat-soluble substance and can only be fully absorbed by the body when cooked with edible oil or meat. Therefore, carrots are not suitable for eating raw. In terms of cooking methods, it is better to stew carrots in a pressure cooker. Because it reduces the contact between carrots and air, the preservation rate of β-carotene is as high as 97%, and the digestion and absorption rate in the body can reach 90%.