Radish is a vegetable that everyone is very familiar with. However, various statements about radish have brought a magical color to this civilian vegetable, such as:
Radish on the market, the doctor is fine;
Eat radish in winter and ginger in summer, without the doctor’s prescription.
Is turnip really so magical? There are also all kinds of [health turnips] on the market. Is there any effect?
Today, Dr. Clove will tell you about radish.
A flourishing family
Radish is a cruciferous vegetable, which is generally believed to be the offspring of wild radish originated from Eurasia. It is divided into two different species in Europe and East Asia: European four-season radish (small radish) and East Asian Chinese radish (large radish).
Radish is a kind of vegetable planted very early by human beings. It was recorded as early as 4,000 years ago in Egypt, while China described radish 2,000 years ago.
There are about 2,000 varieties of radish in various parts of our country. The common ones are white radish, cherry radish, carrot, green radish, Xinmei radish and so on, all of which are members of the radish family.
People-friendly Cuisine with High Fiber and Low Heat
There are many methods of radish, such as eating raw, cold mix, cooking soup, making kimchi, etc., which are familiar to everyone. Many people say that radish is good. What is the nutritional value of radish?
According to the USDA database, every 100g of white radish contains 1.86 g of sugar, of which 1g is glucose and the remaining 0.8 g is mainly fructose. Protein is only 0.68 g; The fat content is 0.1 g, dietary fiber is 1.6 g, and vitamin C is 14.8 mg.
In general, radish also has its advantages as an edible vegetable:
- High water content and low heat: The water content of radish is above 90%, The content is about 20 kilocalories per 100g. High dietary fiber content: Radish contains a large amount of dietary fiber can increase satiety, plus radish contains mustard oil, can promote intestinal peristalsis, help relieve constipation. Vitamin content is rich, and there are a variety of trace elements: radish vitamin C content belongs to a medium level, eat more radish for obtaining vitamin C is also good.
[Health Radish] Unreliable
Folklore says that radishes have magical effects, and there are also radishes on the market that claim to be able to [cure and prevent diseases].
Does radish really have what’s magical health care function?
In fact, although radish has a lot of its own nutritional advantages, but radish does not have special ingredients in what. The nutritional ingredients just mentioned are found in many fruits and vegetables, which are very common and can be obtained by eating other fruits and vegetables. Eating radish alone does not have special nutritional advantages.
Moreover, if there is a disease, it is impossible to cure the disease simply by eating radish. The real treatment of the disease requires symptomatic and effective treatment of the etiology, so as not to delay the disease and ensure the health of the body.
There are also claims that radish has anticancer factors, sulforaphane, sinapin, etc. Indeed, some studies have found that these substances have some [antioxidant] [anticancer] effects. However, most of them are some cell and animal experiments, and there is not sufficient evidence in human body. It is not worth superstitious belief in various health-care radishes, which has cost money in vain.
Generally speaking, radish is just delicious, but it does not have what’s special health care function.
Recommended Recipe: White Radish Tofu Soup
The weather is getting colder slowly. A steaming white radish tofu soup with low calorie, high fiber and high quality plant protein is a good choice for friends who have got the [three highs].
Ingredients: White Radish, Tofu, Chives, Ginger, Seasonings.
Practice:
1. Slice white radish and ginger for later use, and cut tofu into pieces for later use.
2. Add the cut white radish and ginger to the water to boil, and turn to low heat after the water boils.
3. After the white radish is basically boiled soft, add tofu, continue stewing for 5-10 minutes, and add a little seasoning for seasoning.
4. Sprinkle chopped green onion and take it out of the pan.