White radish and mung beans can be eaten together

Mung beans can be eaten together with white radish.

Supplement:

White radish is rich in vitamins such as vitamin A and vitamin C. In particular, the content of vitamin C is more than 4 times that of the rhizome. Vitamin C can prevent skin aging, prevent the formation of black spots, and keep skin white and tender. In addition, vitamin A and vitamin C have antioxidant effects, which can effectively inhibit cancer and prevent aging and arteriosclerosis.

Each 100 grams of mung beans contains 23.8 grams of protein, 58.8 grams of carbohydrates, 0.5 grams of fat, 80 mg of calcium, 360 mg of phosphorus, and 6.8 mg of iron. It also contains carotene, vitamin B1:, vitamin B2:, vitamin E, niacin and various mineral elements. The protein contained in mung beans is mainly globulin, and contains methionine, tryptophan, tyrosine and other amino acids; the phospholipids contained include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phospholipids acylserine and other ingredients.

Effects of radish

Radish is cool in nature, pungent and sweet in taste, enters the spleen and stomach meridians, and has the effects of eliminating stagnation, clearing heat and reducing phlegm, lowering qi and relaxing the middle qi, and detoxifying. It is mainly used to treat food distension, phlegm and cough, aphonia, vomiting and acid reflux, hematemesis, migraine, etc.

Eat radish skillfully: Eat 30g of radish every night before going to bed, which can digest food, clear away heat and detoxify. It can prolong life.

Traditional Chinese medicine believes that radish has the functions of digesting food, resolving phlegm and calming asthma, clearing away heat and smoothing Qi, and reducing swelling and blood stasis. Most children have upper respiratory tract infection symptoms such as dry throat and sore throat, repeated coughing, and difficulty spitting out phlegm when they catch a cold. Eat more crunchy, delicious and fresh radishes, which not only appetizers and aid digestion, but also nourish the throat, reduce phlegm and smooth the flow of gas, effectively preventing colds.

In addition, radish has high nutritional value and is rich in carbohydrates and multivitamins, of which the vitamin C content is 8 to 10 times higher than that of pears. Radish does not contain oxalic acid, which not only does not bind to the calcium in food, but is more conducive to calcium absorption.