The nutritional value of green radish

Radish is a root vegetable, the main edible part is the fleshy root, which is one of the main vegetables in winter and spring in China. The radish cultivated in China is collectively referred to as Chinese radish in botany, and it has been popular since ancient times. It has spread throughout the country since the Ming Dynasty. Many fine varieties have been formed over the years, of which Weifang green radish is one of the local fine varieties.

Green radish contains less calories, more cellulose, and a feeling of fullness after eating, all of which contribute to weight loss. Radish can induce human body to produce interferon, increase organism immunity, and can inhibit the growth of cancer cells. It plays an important role in anti-cancer and anti-cancer. Mustard oil and fine fiber in radish can promote gastrointestinal motility and help discharge of waste products in the body. Eat radish can reduce blood lipids, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, atherosclerosis, cholelithiasis and other diseases!