The nutrition of white radish eaten raw and cooked is the same. It's just that the effect is different. Eating raw white radish can clear away heat, induce diuresis, relieve fever, relieve cough and phlegm, relieve alcoholism and fight cancer. Cooked food can strengthen the stomach, promote digestion, regulate qi, quench thirst and fight cancer. You can't eat those with qi deficiency, weakness and shortness of breath.

The advantages of raw white radish are:

1. Radish contains a variety of trace elements that can induce human body to produce interferon, which can enhance human immunity, inhibit the growth of cancer cells, and is of great significance for cancer prevention.

2. B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal peristalsis and help to eliminate waste in the body.

3. Eating radish can reduce blood fat, soften blood vessels, stabilize blood pressure and prevent diseases such as coronary heart disease, arteriosclerosis and gallstones.

4, radish or traditional Chinese medicine, its good taste is sweet, it can eliminate stagnation, eliminate phlegm and clear heat, reduce qi and dissolve coke, and detoxify.

5. Northeast carrot can effectively regulate the acid-base balance in the body, so it is very beneficial to gout patients.

The advantages of cooked white radish are:

1. The main functions of cooked radish are relieving qi, relieving cough and resolving phlegm. Boiling radish porridge or making radish noodle soup can cure indigestion and abdominal distension, while stewing radish with rock sugar can cure cough caused by pathogenic heat and yellow phlegm.

2. For the dry winter climate in the north, indoor heating, thirsty when you wake up in the morning, and fever in your nostrils, eating cooked radish has a remarkable effect.