---
title: "吃蘿蔔禁忌 - FoodNo1.com"
description: "除了要懂選擇健康的食材，如何使用烹調方式及簡單的調味法，令餸菜變得美味..."
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips/1124-fna1124.html"
date: "2026-06-06T02:01:30+00:00"
language: "zh-TW"
---

#  吃蘿蔔禁忌

  [煮食貼士](https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips.html)    2007年12月10日    點擊數: 26083

 | 蘿蔔中含有大量葡萄糖、果糖、蔗 糖、多種維生素和礦物質。尤其是維生素C的含量十分充足，含鈣量也較高，且不含草酸。特別是蘿蔔含有的糖化酵素和芥子油成分對人體消化功能大有稗益，我國歷代就有用蘿蔔治療食積、胸悶和消化不良症。素有秋季蘿蔔賽人參之說。初秋吃蘿蔔能祛除盛夏的火氣。蘿蔔除作為大眾化菜食，好多人不注意它的飲食禁忌，這是不科學的。        \| **胡白蘿蔔忌同吃：** \| 許多人喜歡把胡蘿蔔切成塊或絲做成紅白相間的小菜，不僅看起來美觀，吃起來也爽口。其實，胡蘿蔔和白蘿蔔並不適合調配在一起食用。        白蘿蔔的維生素C含量極高，對人體健康非常有益，而若與胡蘿蔔混合就會使維生素C喪失殆盡。其原因是胡蘿蔔中含有一種叫抗壞血酸的解酵素。會破壞白蘿蔔中的維生素C。        不僅如此，胡蘿蔔與所有含維生素C的蔬菜配合烹調都充當這種破壞者，不過當胡蘿蔔和維生素C含量高的蔬菜配合烹調時，如果加一些食用醋，抗壞血酸的作用就會急速減弱。 \| \|---\|---\| \| **蘿蔔桔子忌同食：** \| 蘿蔔和桔子幾乎同時上市，極易造成兩者同吃的機會。        當蘿蔔攝入人體後，可迅速產生一種叫硫氰酸鹽的物質，並很快在人體內代謝產生硫氰酸。        桔子中的類黃酮物質在腸道轉化成羥苯甲酸及阿魏酸，它們可加強硫氰酸抑制甲狀腺的作用，從而誘發或導致甲狀腺腫。所以，蘿蔔、桔子不宜同吃。 \| \| **吃了蘿蔔    別再吃柿子：** \| 吃了大量含植物色素的水果，就會在腸道分解出一種酸性物質，加強吃蘿蔔後人體產生的硫氰酸抑制甲狀腺的作用，從而誘發或導致甲狀腺腫。        柿子、梨、蘋果、葡萄等水果都含有大量的植物色素，吃了蘿蔔後，短時間內不要再吃這些水果。 \| \| **蘿蔔忌木耳同吃** \| 吃了易得皮炎。 \| \| **炒胡蘿蔔忌放醋：** \| 維生素A是人體發育中不可缺少的營養成分之一，胡蘿蔔被稱為"維生素A的寶庫"。但無論生吃或熟吃，最多只能吸收其維生素A的一半。        若用醋來炒胡蘿蔔，會將胡蘿蔔素破壞，被吸收的維生素A更少。 \| \| **胡蘿蔔最好    不要生吃：** \| 胡蘿蔔的營養價值很大，其中胡蘿蔔素的含量在蔬菜中名列前茅。        胡蘿蔔素在小腸受酶的作用，在肝臟轉變為維生素A，維生素A有維護上皮細胞正常功能、防治呼吸道感染、促進人體生長發育、參與視紫質的形成等重要生理作用。但胡蘿蔔素屬於脂溶性物質，只有溶解在油脂中時，才能在人體肝臟轉變成維生素A，為人體所吸收。        如生食胡蘿蔔，就會有90％的胡蘿蔔素成為人體的"過客"而被排泄掉，起不到營養作用。 \| |
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