It is during spring that vegetable shops begin to dazzle with elegant bright red bunches against the background of the first greenery. One of the most common vegetable crops appears, and the question of its benefits and harms is always relevant on the eve of the spring season.
What is radish?
And the name of this vegetable is radish. It is a spring root vegetable that is popular in many countries. The homeland of this root crop in Asia, especially its southern regions. Radish grows quickly, and fresh, crunchy root vegetables can be tasted when other vegetables are just beginning to develop.
How does radish taste like?
Because these root vegetables are highly spicy, it is difficult to eat significant quantities of them. The radish’s strong flavor comes from mustard oils.
When buying fresh radishes, you should choose root vegetables that are distinguished by smooth skin. Then, to remove some of the bitterness boiling water can be poured over the root vegetable.
As the summer has come, one of the main goals for the majority of people has become the transition to healthy and light nutrition. So a lot of people are looking for radish and various dishes with it. The calorie content of radish is 16 kcal per 100 grams of product, as well as 3.4 grams of carbs, 0.68 grams of protein, and 0.1 grams of fat.
The composition of the radish fully explains its popularity during the spring, when everybody is seeking as many vitamins as possible.
Radish is rich in vitamin C, B vitamins, and is also high in sodium, iron, magnesium, phosphorus, potassium, and calcium, as well as fiber, protein, and essential oils, which are very helpful in losing weight. So it will help you if you add it to any of your dietary meals.
You should know, that is no secret that radish boosts immunity and fights colds. After all, only 250 grams of vegetable provides the body with a daily intake of ascorbic acid.
As well, this little vegetable lowers blood sugar and increases hemoglobin levels. The fiber in a radish improves metabolic processes, removes cholesterol, and normalizes the digestive tract, therefore it is useful for those who are overweight or fighting diabetes.
Also, the benefit of radish is that it helps the cardiovascular system and even helps in the fight against cancer.
The use of radish in cooking is extremely diverse. As a rule, it is consumed fresh as part of salads from other vegetables and herbs.
Salads made with radish and root vegetables should be eaten before major courses to promote the formation of stomach juice and enhance appetite. The bright, colorful color of the radish can also be used to decorate dishes.
Root crops and tops are rarely used with heat treatment since this procedure significantly changes their taste, but the inclusion of these products in warm salads and stews with meat will not leave indifferent any gourmet.
Radish juice is used in medicine. However, because it has a powerful irritating impact on the gastrointestinal tract, you should not drink it in a concentrated form.
The usage of radish juice in conjunction with carrot juice helps to restore the tone of the gastrointestinal tract’s mucosal membrane. This juice works best if consumed within an hour of ingesting horseradish juice. This mix of juices calms and cleanses the body, removing mucous that horseradish juice had previously dissolved.
This small vegetable is able to replenish all the necessary micronutrients in our bodies in no time. Despite all of the vitamins, you should eat them in the spring to improve your health, tidy up your body and make you feel great and healthy.