1, carrots and peppers should not be eaten raw together.

Carrots not only contain a lot of carotene, but also contain vitamin C decomposing enzymes, while peppers are rich in vitamin C, so carrots should not be eaten raw with peppers, otherwise the nutritional value of peppers will be reduced. However, vitamin C catabolic enzymes are not heat-resistant, and can be destroyed at 50℃. Don't worry if they are cooked.

2. Don't put vinegar on carrots if they are afraid of acid frying.

Carrots contain a lot of carotene, so it is best to fry carrots in oil or stew them with meat. Carotene is afraid of acid. Don't put vinegar on carrots.

Don't eat carrots and white radishes together.

Although carrots and white radishes have many benefits to the human body, eating them together will reduce nutrition.

4, carrots should be fully fried

White radish contains many enzymes, mustard oil, lignin, interferon inducer and so on. Has good effects of promoting digestion, resisting cancer, resisting virus infection, improving immunity and producing interferon. However, the above substances are not heat-resistant and will be destroyed at a high temperature of 70℃. On the other hand, carrots are rich in beta-carotene. When eaten raw, more than 70% of carotene cannot be absorbed. Only by frying with edible oil can the absorption and utilization rate of carotene be improved.