Radish - Properties, Calorie Content, Benefits, Nutritional Value, Vitamins

The ratio of BJU in the product

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Biological features and distribution of radish

For the first time, radish was grown in Central Asia. In Japan, Greece and Egypt, this vegetable has been known since ancient times. In Rome, winter radish varieties were grown and eaten with salt, vinegar and honey.

From the end of the 16th century, radish became widespread in Europe and became appreciated by French chefs, who began to add it to gourmet dishes.

Peter I brought radishes to Russia from Holland, and later privileged classes of society began to eat it.

There are several main varieties of radish, which differ in origin and are divided into European, Chinese and Japanese varieties.

Radish can be either an annual or a biennial plant. The shape of the root crop can be round or elongated with pink, purple and red-yellow hues.

Useful properties of radish

Radish has many beneficial properties due to its composition, which is rich in B vitamins, minerals (potassium, phosphorus, sodium, calcium, magnesium), ascorbic acid, proteins and fiber.

The root vegetable contains fats, sugars, enzymes and organic acids that are beneficial for the gums, teeth, circulatory and musculoskeletal systems.

The benefits of radish are high for people who are overweight, cardiovascular diseases, malfunctioning of the digestive system and circulatory disorders.

In oriental medicine, the beneficial properties of radish have been appreciated for a long time. Revealed the benefits of radish as a rejuvenating agent that affects the intercellular membranes, improving their permeability and the ability to absorb nutrients.

The fiber contained in this vegetable helps to eliminate cholesterol and harmful substances from the body. In terms of fiber content, radish is similar to tomatoes, garlic, beets and cabbage, but surpasses zucchini by 2 times.

Radish also contains nutrients that normalize blood sugar.

For headaches, fresh juice of this vegetable is effective, and for injuries, radiculitis, bruises, sprains and joint pains, compresses with chopped radish are applied.

In cosmetology, nourishing masks are used with finely chopped radish and the addition of olive oil.

The beneficial properties of radishes are shown in the prevention of atherosclerosis and to improve appetite. Radish juice is decongestant, choleretic and anti-inflammatory.

Calorie content of radish

The calorie content of radishes is similar to tomatoes, squash and eggplants, but the amount of protein exceeds these vegetables.

The calorie content of radish is 19 kcal, and the vegetable also contains 1 g of proteins, 0.1 g of fat and 3 g of carbohydrates.

Eating

Radish is appreciated for its pleasant taste, pungency and juiciness. They mainly eat the root vegetable of a vegetable, and the tops can be used in the form of a tincture and for a salad.

Regular consumption of radish improves complexion, normalizes the functioning of the cardiovascular system and stabilizes the digestive system.

International medical research conducted at Ohio University (USA) has proven that purple-tinged vegetables and fruits are preventive agents for digestive cancer. The main reason for the benefits of radishes and similar vegetables is the presence of anthocyanin pigments in them, which have anti-cancer activity.

Salads and okroshka are prepared from radish roots, and foliage is used for soups.

In central Russia, radishes are grown in greenhouses in early spring, and in April they are planted on open ground. This vegetable sprouts within a few days after planting, grows quickly and produces a bountiful harvest. Fresh radishes contain vitamins and minerals important for the human body, which are especially necessary in the winter season.

Contraindications

People with individual intolerance and a predisposition to allergic reactions may experience dizziness and headache, nausea, vomiting and diarrhea when eating radishes.

Radish should be used with caution by people with diseases of the digestive system, in particular with gastritis and peptic ulcer disease. With frequent use of this vegetable, attacks and exacerbations of certain diseases of the gastrointestinal tract can occur.

Due to the fact that the root vegetable contains cyanogenic glycosides, it should not be consumed by people with thyroid diseases.

In the presence of disturbances in the functioning of the endocrine system, it is better to use a boiled radish.

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