红萝卜与白萝卜所含的营养成分不同,有人认为一齐煮会增加营养,其实不然,红萝卜中含有一种抗坏血酸酶,能破坏白萝卜中的维生素C,二者合煮便降低了白萝卜的营养价值。因此,红萝卜与白萝卜、要分开加工。此外,萝卜的主要营养成分之一是钙, Carrot and white radish contain different nutrients, some people think that cooking together will increase nutrition, in fact, carrot contains an ascorbic acid enzyme, can destroy the white radish in the vitamin C, the two boiled together will reduce the white radish The nutritional value. Therefore, carrots and white radish, to be processed separately. In addition, one of the main nutritional components of radish is calcium,