The vitamin C content in white radish is extremely high, but red radish contains a decomposing enzyme called ascorbic acid, which destroys the vitamin C in white radish. Once red and white radishes are combined, the vitamin C in the white radish will be almost completely lost. Not only that, but when red radish is cooked with other vegetables containing vitamin C, it acts as a destroyer. Cucumber, pumpkin, and others also contain similar decomposing enzymes found in red radish.