Radish is rich in nutritional value and has the functions of eliminating stagnation, clearing away heat and reducing phlegm, and detoxifying. There are many ways to make radish. It can be fried, boiled, served cold, or made into cakes.

Introduction to radish

Radish, also known as radish, has a fleshy root, oblong, spherical or conical shape. According to the harvest season, radish can be divided into spring radish, autumn radish and four-season radish. etc types. Radish can be used to make dishes, and is good for stir-frying, boiling, salad dressing, and soup. It can also be pickled in kimchi, pickles, etc., and can also be eaten raw as a fruit, which is delicious. Radish is rich in nutrients and has good edible and medicinal value. There is a saying that "eating radish in winter and ginger in summer will ensure health all year round."

Nutritional value

Radish contains a variety of trace elements that can induce the body's own production of interferon, which can enhance the body's immunity and inhibit the growth of cancer cells. It is useful for preventing cancer and fighting against cancer. Cancer is significant.

The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help discharge waste from the body.

Eating radish regularly can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Effects and effects

Radish is cool in nature, pungent and sweet in taste, enters the spleen and stomach meridians, and has the effects of eliminating stagnation, clearing away heat and resolving phlegm, lowering Qi and widening the middle, 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.

Recent studies have shown that the fiber lignin contained in radish has a strong anti-cancer effect, and the effect is better when eaten raw. Young children are afraid of spicy food, so it is best to choose radishes that are green in color, rich in moisture, lightly spicy, and heavy in sweetness.

When parents feed their children, it is best to cut the radish vertically so that the head, waist and tail of the radish are balanced. As the saying goes: "The head of the radish is spicy, the belly is dry, and the waist is just right." This is because the nutrients contained in each part of the radish are not the same. If your child is afraid of spicy food, you can peel off the skin of the radish, shred the radish, dip the slices in sugar, or make radish dipped in vinegar or stew radish bones so that your child will like to eat it.