The radish has played different roles in different radishes of small ginseng
As the saying goes, "Autumn radish race ginseng," is now a good season for "small ginseng" listing. However, little is known about the different tastes of different portions of radish and the different ways of eating.
The top of the radish has less moisture at 3~5 cm. The texture is very hard. It is suitable for shredded stir-fried and soup. It can also be mixed with mutton sauce to make it taste good.
The middle radish has more sugar, more sweetness, and crisp texture. This part is the best radish, so it is suitable for raw food. It is also delicious with salad and cold dishes in the middle, and it can also be fried or cooked. soup.
The radish below the middle reaches the tail, contains more amylase and mustard oil, spicy taste, can play a role in stomach digestion. If you like spicy spicy radish, you can choose to eat this section, or pickled dried radish. People who cannot accept spicy foods can choose cooking methods such as frying, stewing or filling, which can reduce their spicy taste.
There are many kinds of radishes, and every type of radish has good food and medical value. According to He Li, Director of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention, it may be a good choice to visit the “radish meeting†every week.
1. Eat white radish
White radish containing more than 90% of water can promote gastrointestinal motility and promote excretion of stool. Chinese medicine believes that radish is cool and it can remove heat and heat. It should be reminded that the white radish is best eaten raw or cold, and the content of minerals and vitamins in the radish skin is also high, and it is best not to discard food.
2. Eat carrots for a long time
Carrots are rich in beta-carotene and can be converted to Vitamin A in the human body, which can effectively improve eye fatigue and dry eyes. In addition, this substance is also an essential substance for the normal growth of bones, which is of great significance in promoting the development of infants and young children.
Carrots are best cooked, because it contains fat-soluble vitamins inside, raw can cause most of the carotene can not be absorbed by the body. Therefore, it is best to cut the carrots into pieces and stew with meat in a pressure cooker to increase the absorption rate of carotene.
3. Eat green radish can diuretic
The green radish is sweet and less spicy, with an increasing spicy taste at the tail and extremely resistant to storage. It is cool, sweet, and has good diuretic effects. It is a typical raw food variety, also known as "fruit radish."
4. Draught Radish C
Water radish is more common in the summer, in which vitamin C content is higher, which is twice as much as white radish of the same weight and three times as green radish. In addition water radish is rich in dietary fiber, can promote gastrointestinal motility, help the discharge of waste in the body, with diuretic, Xiaoshi and other effects, and is conducive to hangover. Because water radish vitamin C content is high, so it is best to eat directly.
5. Red radish can lose weight
This type of radish contains less calories, more cellulose, and it easily produces a feeling of fullness after eating, which helps to lose weight. It is also rich in anthocyanins and has antioxidant properties. Vegetables containing this Pigment can be made brighter by pickling. The red radish is best eaten with cold food.
What are the benefits of raw radish?
1. Raw radish is rich in vitamin C, its content is 8 to 10 times higher than the pear, and vitamin C is an expert in anti-cancer and anti-cancer.
2. Raw radish contains an anti-tumor active substance, which has a significant inhibitory effect on esophageal cancer, gastric cancer, nasopharyngeal cancer, and cervical cancer.
3. The rich cellulose in radish can promote peristalsis, reduce the residence time of feces in the intestine, and excrete the toxic substances in the intestine in time, which can reduce the incidence of colon cancer.
4. The lignin in radish can increase the vitality of macrophages by 2~3 times and improve the resistance of the body.
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