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Radish: beneficial properties. Video
Red, white, pink and even exotic purple, round and elongated, so different, but always piquant and crunchy – radish. This is one of the first vegetables that hatch in the spring in the beds in Russian latitudes. Unpretentious, but very useful, radish has a number of unique properties that make it an even more valuable vegetable garden crop. Do not think that the place for radishes is only in the salad, there are many dishes that are prepared with this vegetable.
Radish: beneficial properties
The nutritional value of radishes
Radish is rich in vitamins B and C, the content of which explains its anti-inflammatory and sedative properties. Also, this vegetable is an excellent source of: – potassium; – calcium; – iron; – copper; – sulfur; – phosphorus; – nutrient fibers. The calorie content of radishes is only 16 calories per 100 g. Radish tubers are best consumed while they are young, and the point is not only that the vegetable becomes more pungent with age, but also that nutrients from the rhizome move into the foliage over time … At the same time, young radish tops from the very beginning contain six times more vitamin C and are rich in calcium.
Health Benefits of Radish
Radish, like other vegetables of the cabbage family (Brassicaceae), contains two natural compounds – sulforaphane and indole-3, which, as a result of long experiments and laboratory studies, have been recognized as antioxidants that can slow or stop the growth of several different types of cancer. Since radishes are eaten raw more often than other vegetables from this family, these compounds, which are destroyed during heat treatment, are the most effective and available in it.
In addition to white cabbage, broccoli, cauliflower and Brussels sprouts, the cabbage family includes turnips, radishes, rutabagas, rapeseed and even cute levkoi flowers
Acting as a powerful detoxifier, radishes cleanse the blood, remove toxins and wastes from the body, and increase blood oxygen levels. Thus, it is useful not only for the treatment of the liver and stomach, but also unique for the treatment of jaundice, as it lowers the level of bilirubin.
As a diuretic, radish is useful for genitourinary disorders. The juice squeezed out of it reduces the burning sensation when urinating, cleanses the kidneys. The same juice acts as a mild laxative. In addition, radishes contain enzymes such as myrosinase, diastase, amylase and esterase, and regular consumption of radishes protects the liver and gallbladder from infections and ulcers.
As a source of potassium, radishes help lower blood pressure. Vitamin C, phosphorus and zinc, as well as some B vitamins make radishes good for the skin, it can cope not only with acne, but even with such a serious problem as psoriasis. You can wipe your face and body with radish juice, saving yourself from dryness, cracks, and rashes. The fiber in radishes prevents constipation, it also thickens loose stools, helping to get rid of diarrhea. If you start to swell, a simple radish will help here too. Due to its low calorie content and rich in dietary fiber, the vegetable is recommended for those wishing to lose weight.
Due to its anti-inflammatory, antibacterial and antiviral properties, radishes are effective in relieving many types of respiratory ailments such as coughs, asthma, bronchitis, and other pulmonary problems.
The sedative properties of radishes were already known to the ancient Greeks and Romans. In many medical treatises of the time, radish juice is recommended as a sleeping pill.
Radish has no contraindications, this is also one of its unique properties.
The easiest way to create a radish dish is to cut the young radishes into thin slices and serve them with salt and vegetable oil, or place the vegetable slices on a sandwich. Much less often, radishes are baked in the oven or on the grill, but in this form they are also very tasty. Radish greens can also be used in cooking and are used in salads, soups, and stews. For those who want to enjoy radishes not only in their usual form, recipes for pickled vegetables or radish soup come in handy.
To marinate radishes, take: – 3 small red lettuce bulbs; – 6 young red radishes; – 1 small chili pepper; – ¾ glass of freshly squeezed orange juice; – 3 tablespoons of apple cider vinegar; – 1 teaspoon of salt; – salt, black ground black pepper and olive oil.
Rinse the radishes, dry them and, using a sharp knife, cut them into thin slices. Peel the onion and chop it into half rings. Place the onion in a bowl and cover with boiling water, cover and keep for 5-7 minutes. Drain and set aside. Burn the chili pepper over an open fire. Remove the stem and seeds. Add the radishes to the onions and mix well, season with salt, pepper, splash in some olive oil, pour in vinegar and orange juice, add chili peppers to the center, cover the bowl with cling film and refrigerate for 3-4 hours. Serve with meat or fish.
Those who don’t want to grow radishes on a windowsill or glassed-in balcony, but want to benefit from the vegetable all year round, can make a spiced chutney with a spring vegetable. To create it you will need: – 8 medium radishes; – zest and juice of ½ lemon; – zest and juice of ½ orange; – ½ tablespoon of honey; – 4 tablespoons of butter; – sea salt and black pepper.
Cut the radish into thick slices and put in a saucepan along with the juice and citrus zest, add salt, pepper, honey, fill with water so that it only covers the contents of the saucepan, and bring the liquid to a boil. Reduce heat to medium and simmer chutney for 30 minutes, stirring occasionally. When the dish thickens, place it in small sterilized jars, chill, cover with melted butter and store in the refrigerator.