To understand this thought clearly, housewives need to analyze based on both scientific grounds and practical eating habits.
First of all, white radish is a vegetable rich in vitamin C, fiber and water, which has the effect of supporting digestion, cooling down and increasing resistance.
Meanwhile, carrots stand out for their high beta-carotene content, a precursor to vitamin A, which is very good for the eyes, skin and immune system. In terms of nutrition, both are healthy foods and often appear in daily meals.
The reason why many housewives believe that they should not cook these two types together stems from the thought that carrots contain the enzyme ascorbinase, which has the ability to oxidize and reduce the amount of vitamin C in white radish. Therefore, if eaten together, the vitamin C value of radish can be reduced, making the dish less nutritious than when using each type separately.
However, from a modern scientific perspective, this view is not entirely accurate. The enzyme ascorbinase exists in raw carrots, but this enzyme is destroyed when cooked. Therefore, in soups, stir-fried dishes or stews, which all use heat, the effect of this enzyme is almost negligible. Moreover, the amount of vitamin C lost is not harmful or makes the dish become seriously malnourished.
In a balanced meal, people not only absorb vitamin C from a single food. To diversify nutrition sources and compensate each other for micronutrients, housewives should combine many different vegetables.
If the housewife is too rigid in processing white beets, it may inadvertently make the meal monotonous and unbalanced.
