- The benefits and harms of radish
- The benefits of radish for the body
- Vitamins and calorie content of radish
- Harm and contraindications of radish
- Interesting facts about radish
- FRIED REDIS WITH SPICY PEPPER
Radish is a cultivated plant native to Central Asia. They eat rounded roots with thin skin, red, pink or white-pink color. Radish is a vegetable with a characteristic spicy, but quite pleasant taste, due to the presence of mustard oil.
The benefits and harms of radish
The benefits and harms of radish for the body are discussed by many experts. And it has much more positive properties. Thanks to fiber, radish saturates the body for a long time and improves metabolism. Therefore, the benefits of radish for weight loss are undeniable. In addition, its regular use helps to cleanse the body of harmful substances and normalize cholesterol levels. At the same time, the calorie content of radish is only 20 kcal.
The benefits of radish for the body
- Radish improves immunity, fights colds.
- Since there is a lot of folic acid in radish greens, the vegetable is good for women’s health and proper fetal development for pregnant women.
- In the fight against vitamin deficiency, radish breaks records: only 250 grams of fruits provide the body with a daily intake of ascorbic acid.
- The vegetable lowers blood sugar and increases hemoglobin levels. Fiber in a vegetable improves metabolic processes, removes cholesterol and normalizes the digestive tract, therefore it is useful for those who are overweight, fighting diabetes and gout.
- Also, radish has a choleretic effect and relieves swelling. Overall, it is very beneficial for the gallbladder and liver.
- The benefit of radish is that it helps the cardiovascular system and even helps in the fight against cancer.
Fresh radishes with a pinch of salt, a drop of butter and black bread are a great snack. Although, of course, in cooking, radishes are used in more complex variations. It is in harmony with any vegetables, herbs and eggs, which is why it is so often put in salads. It is difficult to imagine our favorite okroshka without radish. It also makes delicious and healthy bruschetta.
Vitamins and calorie content of radish
The composition of the radish fully explains its popularity during the spring beriberi. It is rich in vitamins PP, C, B vitamins, it also has a large amount of sodium, iron, magnesium, phosphorus, potassium and calcium, as well as fiber, protein and essential oils, which greatly helps in losing weight. It is also important that there are only 15 kcal per 100 gr in radishes. Therefore, you can safely add it to dietary meals.
Harm and contraindications of radish
Radish should not be eaten by people with thyroid problems, as abuse can cause tumors.
Also, radishes are prohibited for those who suffer from ulcers.
When using radishes, you should be careful with exacerbations of diseases of the gallbladder, duodenum and liver.
Root crops are round, bright red, weighing 5-10 g. The pulp is dense, juicy, moderately spicy. Can be pure white or white and pink. Medium early variety of radish, from germination to ripening of root crops – 25-30 days. Differs in amicable fruiting and high resistance to flowering.
An early ripe radish variety with red-raspberry-colored roots, 4.5-5 cm in diameter and weighing from 18 to 25 g. The pulp is juicy, dense, with a mildly spicy taste. From germination to maturity of the root crop, it takes 18-25 days.
Radish 18 days
An early variety with elongated-oval roots, weighing 17-25g. The color of the root crop is dark pink, the tip is white. The pulp of the radish is juicy, sweet, almost without pungency.
Radish Red Giant
A variety with late maturity – roots reach technical maturity in 40-50 days. Red roots with transverse grooves of a pinkish-whitish hue, 13-20 cm long and weighing from 45 to 100 g. The flesh is white, the taste is slightly spicy, very dense.
Root crops are red, round, 3 cm in diameter, weighing up to 25 grams. The pulp is juicy, practically without bitterness. Early maturing radish variety, resistant to shooting, ripens in 16-20 days.
Radish 16 days
Root crops are smooth, round, bright red. The pulp is white, with a weakly pronounced sharpness. The ultra-early variety ripens in 15-17 days.
Root crops are crimson-red, round, 3-4 cm in diameter, weighing 24-27 grams. The pulp is white, juicy, with a spicy pungency. For the ripening of this early variety, 20-22 days are enough.
The maturation period of early maturing radish is from 18 to 23 days. Roots are bright red, about 4 cm in diameter, weight 30-35 g. The flesh is white, juicy, crispy.
Interesting facts about radish
Radish became one of the “pioneers” among vegetables grown in zero gravity on the space station.
In the Mexican city of Oaxaca, every year on December 23, the “Night of the Radish” is held. Various figurines, crafts, paintings and even huge statues are cut from radishes.
According to the dream book, a radish seen in a dream means the fulfillment of desires and good luck in all endeavors.
FRIED REDIS WITH SPICY PEPPER
FRIED REDIS: A STEP-BY-STEP RECIPE
Wash the radishes, cut off the tops and bottom. Cut each radish into 4 pieces. Finely chop the chili.
Melt the butter in a frying pan and put the chopped radish, add salt and chili, fry for 2-3 minutes. Add lemon juice at the end of cooking.
Cooking is easy!