Regular radish: benefits and uses

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bright red root crops with spicy taste and juicy pulp are an excellent salad ingredient, as well as a good way to replenish vitamins in a body weakened after winter. The beautiful radish, the benefits of which are undeniable, remains an unknown vegetable for many people in terms of composition. Doctors advise people with certain diseases to be careful with spicy fruits.

What is the use of radishes?

On the amazing properties of this plant, almost nothing is known to ordinary housewives, and in fact these root crops contain a huge dose of all the necessary ascorbic acid. To fill the daily need for this substance, it is enough to eat a small bunch of radishes. Diet supporters will also be able to appreciate the vitamins in radishes without gaining excess weight: 100 g of the product contains only 14 kcal. In addition, this vegetable has properties that accelerate andrestoring natural metabolism. Some nutritionists have observed the amazing effect of radishes - they inhibit the formation of fat.

The number of varieties of this plant is so great that even the most demanding gourmet will be able to pick up a couple of suitable options. There are brown, red, burgundy, white, purple, pink and yellow radishes. The benefits of different varieties will be different, but the overall nutrient content is about the same.

What's inside the fetus?

The composition of the radish includes carbohydrates and proteins, vitamins, various mineral s alts, nitrogenous and ash substances, as well as phytoncides, which are considered natural antibiotics that save the body from spring colds. Oddly enough, but the most saturated part of the plant with useful elements for humans is the tops. Salads are made from it, green soups are cooked, and they are even used in stews as a side dish for meat. It is here that the lion's share of all the nutrients that the radish has accumulated during the growth is contained. The benefits of the leaves are pleasantly combined with its spicy taste, which can diversify any meal.

And what about the root itself? The radish fruit has a very specific taste, which is often quite sharp. The more essential oils in the root, the more bitter it will be. Despite the calorie content comparable to tomatoes or zucchini, radishes contain twice as many useful proteins involved in building body cells. There is in this vegetable and a smallthe amount of sucrose, a lot of fiber and vitamins C, PP and group B, namely B1 and B2. Often, radishes are recommended for use with a lack of elements such as potassium, phosphorus, sodium, magnesium and iron. Calcium is present in trace amounts in the root.

Dangerous vegetable - radish

Despite all its indispensable properties, the root crop should not be consumed in significant quantities. It turns out that even radishes can be quite dangerous for some people. The benefits that this vegetable can bring are completely offset by possible negative consequences. So, it is undesirable to use radishes for any diseases of the gastrointestinal tract, otherwise colic or various exacerbations may occur.