Plants are an essential part of our diet as they provide us with essential nutrients, vitamins, and minerals. We consume different parts of various plants, including their leaves, stems, roots, and fruits. In the given options, the correct answer is option 'D', which includes radish and carrot. Let's explore why we eat more than one part of these plants.

Radish:
1. Roots: The most commonly consumed part of a radish is its root. Radish roots are crunchy, juicy, and have a distinct spicy flavor. They are rich in dietary fiber, vitamin C, potassium, and antioxidants, making them a healthy addition to salads, stir-fries, and pickles.
2. Leaves: Radish leaves are also edible and nutritious. They have a slightly bitter taste and are often used in salads or cooked like other leafy greens. They are a good source of vitamins A, C, and K, as well as minerals like calcium and iron.

Carrot:
1. Roots: Carrot roots are widely consumed and are known for their sweet, crunchy taste. They are rich in beta-carotene, which gets converted into vitamin A in our bodies. Carrots are also a good source of dietary fiber, vitamin K, and potassium. They can be eaten raw, cooked, or juiced.
2. Leaves: While carrot roots are the most commonly consumed part, the carrot greens or leaves are also edible. However, they are not as commonly eaten as the roots. Carrot leaves can be used in small amounts in salads, soups, or as a garnish. They contain vitamins A, C, and K, as well as minerals like calcium and potassium.

In summary, we eat more than one part of radish and carrot plants. Radish roots are commonly consumed, while the leaves can be used in salads or cooked. Similarly, carrot roots are widely eaten, and the leaves can be used sparingly in various dishes.