Question 1: What are the nutrients of white radish leaves? 1. Basic introduction to radish leaves

Radish leaves are also called radish leaves and radish leaves. Most people eat its roots. Although the roots are thought to have endless benefits, in fact, the nutrition of radish leaves is even more amazing. Research shows that radish leaves contain a lot of carotene. The vitamin A content per 100 grams is 1400IU, which is more than three times the same amount of broccoli (400IU). The calcium content is 238 mg per 100 grams, which is 55 mg of spinach. More than four times; the iron content is five times that of eels, especially the iron content of Northeastern female carrot leaves is 22 times that of eels; vitamin B1 is 60% more than tempeh; vitamin B2 is four times that of beef. From the above, it can be seen that the nutritional value of radish leaves is amazing. Unfortunately, few people use it. They treat it as garbage and let the earth recycle it, which fails to live up to the good intentions of the Creator.

In addition, radish leaves also have certain medicinal value. Folks often use dried radish leaves mixed with oil and salt to make soup in summer, which can strengthen the stomach, help digestion, and can prevent and treat enteritis and dysentery. The radish grows long and blooms on the ground. The underground radish is empty. It is called "cellar radish" in Hunan. The whole plant is dried in the shade. It is effective in treating enteritis and dysentery. The older it gets, the better. Cui Yuxi's "Food Classic" said that it has the effect of "digestion and neutralization". Function. "Southern Yunnan Materia Medica" believes that it can "treat disharmony between the spleen and stomach, indigestion, chest and diaphragm swelling, and choking." "Mucao Zaixin" records that it can "dissolve nitrogen and relieve coughs, eliminate food and regulate qi".

Efficacy and functions of radish leaves

It is pungent, sweet and mild in nature and enters the spleen and stomach meridians. It functions to digest food, regulate qi, and treat chest and diaphragm congestion, bloating, and food stagnation.

The nutritional value of radish leaves

The nutritional value of radish leaves is very high, high in fiber, which can prevent constipation; it also contains vitamins and minerals, including high vitamins A and B1, and vitamin C. It is very rich, rich in water, and has the effect of moisturizing and nourishing the skin; its taste is a bit spicy, with a slight bitter taste, which can help digestion and regulate qi; radish tincture contains high molybdenum. Therefore, regular consumption of radish tincture soup has certain benefits. The effect of preventing myopia, presbyopia and cataracts

Storage of radish leaves

Refrigeration

How to eat radish leaves. It can be made into soup or stir-fried.

Generally, it is washed and dried, then pickled, sealed in a jar, and can be eaten after a period of time (raw or stir-fried), with some oil and ginger. Onions are a good dish to go with rice.

Question 2: What nutrients does radish contain? The food standard ingredient list studied by scientists shows that every 100 grams of radish contains 53 mg of vitamin C, 400 mg of potassium, and 260 mg of calcium. . Radish is also rich in vitamin K, which can resist blood coagulation and effectively prevent bone enlargement. Scientists point out that the spicy taste of radish comes from thiocyanide. It has the effect of protecting the gastric mucosa, and the part closer to the root of the radish contains more of this substance. It is worth mentioning that the glycating enzyme contained in the radish can decompose starch, fat and other components in food, making them fully available to the human body. Absorption and utilization: Mustard oil has a pungent taste, which can promote intestinal peristalsis, enhance appetite, and help digestion. Radish has always been used to treat food problems and indigestion due to its ability to help digestion and promote absorption. It has won the reputation of "little ginseng". Li Shizhen, a great medical scientist in the Ming Dynasty, said that radish "can be used raw or cooked, can be used as sauce, can be used as soy sauce, can be used as vinegar, and can be used as rice." It is "the most beneficial among vegetables." This evaluation is very appropriate.

Question 3: What are the nutrients of radish? Which kind of radish is more nutritious? Radish contains protein, sugar, vitamin A, vitamin C, niacin, and calcium, Phosphorus, iron, etc. The glycating enzyme and mustard oil contained in radish are of great benefit to the human body’s digestive function.

White radish: white in color, belongs to gold, enters the lungs, and has a sweet and neutral nature. Pungent, it returns to the lung and spleen meridian, and has the effects of lowering qi, digesting food, removing diseases and moisturizing the lungs, detoxifying and promoting fluid production, and is a diuretic and smooth stool.

It is mainly used to treat lung failure, lung heat, constipation, vomiting blood, bloating, stagnation of food, indigestion, difficulty in defecation and defecation, excessive phlegm, alcoholism, etc.

Carrots have anti-cancer and anti-cancer effects.

Therapeutic effects of green radish: radish is cool in nature, pungent and sweet, and enters the lung and stomach meridians; it has the effects of eliminating stagnation, resolving phlegm and clearing away heat, lowering the qi and widening the middle part of the qi, and detoxifying; it is mainly used to treat food bloating and fullness, Phlegm, cough, aphonia, vomiting blood, epistaxis, thirst, dysentery, migraine.

Especially carrots are more nutritious because they contain beta-carotene, which is good for the eyes

Carrots are warm in nature, sweet in taste, and neutral in nature

Carrots Functions: Strengthen the spleen and eliminate food, nourish the liver and improve eyesight, clear away heat and detoxify, clear rash, reduce qi and relieve cough. Used for malnutrition, measles, night blindness, constipation, high blood pressure, gastrointestinal discomfort, fullness, bloating, etc.

Beta-carotene is vitamin A, which is found in various fruits and vegetables. Its functions are as follows:

--Can be converted into vitamin A at any time when the body needs it.

-- Helps maintain eye health.

--Strengthen the body's immune system.

--Provides antioxidant protection to the heart and other organs.

-- Helps maintain the health of skin and hair.

So β-carotene is very important for the body.

Question 4: White radish has What nutritional value is it? Is it okay to eat it raw? White radish is a type of radish and is the fresh root of the cruciferous plant radish. There are many varieties of radish, including white, red and green, but white radish is the most common.

Nutritional analysis of white radish:

1. Enhance the body’s immune function:

Radish is rich in vitamin C and trace element zinc, which helps strengthen the body Improve immune function and improve disease resistance;

2. Help digestion:

The mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion;

3. Helps the absorption of nutrients:

The amylase in radish can decompose starch and fat in food, allowing them to be fully absorbed;

4. Anti-cancer and anti-cancer properties Cancer:

Radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects.

White radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, accelerate gastrointestinal motility and relieve cough and phlegm. The theory of traditional Chinese medicine also believes that it tastes pungent and sweet, has a cool nature, and enters the lung and stomach meridian. It is a good food therapy product and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial among vegetables." Therefore, white radish has certain medicinal value in clinical practice.

White radish has anti-cancer effects: Because white radish contains lignin, it can increase the activity of macrophages, thereby engulfing cancer cells. It also contains an enzyme that can decompose carcinogenic nitrosamines, so it has anti-cancer effects. In addition, white radish is one of the best sources of calcium for the human body, and radish juice can also lower blood pressure.

For food accumulation, bloating, indigestion, and poor appetite, you can drink raw juice; for nausea and vomiting, vomiting sour water, and chronic dysentery, you can chop it into pieces, fry it with honey, and chew it carefully; for constipation, you can cook it ; For oral ulcers, you can make juice and rinse your mouth.

For coughs and phlegm, it is best to chop it into pieces, decoct it with honey and chew it carefully; for pharyngitis, tonsillitis, hoarseness, and aphonia, you can pound the juice and take it together with ginger juice; for nosebleeds, you can pound the juice and drink it raw. Take it hot with a little wine, or you can pound the juice and drip it into your nose; for hemoptysis, cook it with mutton and crucian carp; to prevent colds, you can cook it.

For various urinary tract stones and difficulty in urination, you can use sliced ??honey and roast it orally; for all kinds of edema, you can use radish and floating wheat decoction to take it.

For beauty, it can be cooked and eaten; for beriberi, it can be decoctioned and washed outside; it can be used for detoxification, hangover or gas poisoning, or the leaves can be decoctioned and drank; it can be boiled to relieve joint pain.

White radish is not suitable for those with weak spleen and stomach, such as those with loose stools, so its use should be reduced. It is also worth noting that this product should not be eaten when taking ginseng tonics to avoid affecting the efficacy

Eating it raw can promote digestion. It also has a strong anti-inflammatory effect, and its spicy ingredients can promote gastric juice secretion and adjust gastrointestinal function. In addition, white radish juice also has a cough-relieving effect. Pour half a cup of sugar water into a glass bottle, then fill the bottle with shredded radish, and leave it overnight to have radish juice.

However, I would like to remind you that some radishes are spicy when eaten raw, so you should not eat too much~~

Question 5: The nutritional value of radish in ancient times: " The saying "when the radish is on the market, the doctor is out of the market" means that when the radish is on the market, there is no need for the doctor! Of course, some stores are exaggerating! But radish is really a good thing!

Radish is also known as cabbage and radish. my country is the hometown of radish and has a long history of cultivation and consumption. There are records about radish as early as in the Book of Songs. It can be used to make dishes, stir-fried, boiled, or served cold; it can also be used as fruit

It is delicious when eaten raw; it can also be pickled in kimchi and pickles. Radish is rich in nutrients and has good edible and medical value. "Eating radish in winter and ginger in summer will keep you healthy all year round."

1. Radish contains a variety of trace elements that can induce the body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells. It is of great significance in preventing and fighting cancer. ! (Chewing 100 grams of it raw every day can produce a lot of interferon, which can interfere with diseases in our body! *** Disease!)

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

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

4. Radish is also a traditional Chinese medicine. It has a good nature and a sweet taste. It can eliminate stagnation, resolve phlegm and clear away heat, lower the qi and widen the middle qi, and detoxify.

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

Tips for eating carrot pictures

There are many kinds of radishes, and the ones with more juice and less spiciness are better when eaten raw. Carrots are slightly warm in nature, white radish is mild in nature, and green radish is slightly cold in nature. You should choose according to your own situation when eating them.

People who should not eat radish:

Green radish is a cold vegetable. People with yin and cold constitution, people with weak spleen and stomach should not eat more. People with gastric and duodenal ulcers, chronic Patients with gastritis, simple goiter, threatened abortion, uterine prolapse, etc. should eat less green radish.

When taking ginseng and American ginseng, do not eat radish at the same time, otherwise the medicinal effects will be opposite and the tonic effect will not be achieved.

Question 6: What can white radish be cooked with and eaten with? What is white radish? Medicinal value White radish is a common vegetable that can be eaten raw or cooked. Its taste is slightly spicy. Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, accelerate gastrointestinal peristalsis, relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that it tastes pungent and sweet, has a cool nature, and enters the lung and stomach meridian. It is a good food therapy product and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial among vegetables." Therefore, white radish has certain medicinal value in clinical practice. 1. Digestion: For abdominal distension, indigestion, and poor appetite, you can drink raw juice; for nausea and vomiting, general vomiting of sour water, and chronic dysentery, you can chop it into pieces and fry it with honey and chew it carefully; for constipation, you can cook it; For oral ulcers, you can make juice and rinse your mouth. 2. For respiratory cough and phlegm, it is best to chop it into pieces and decoct it with honey and chew it carefully; for pharyngitis, tonsillitis, hoarseness, and aphonia, you can pound the juice and take it together with ginger juice; for epistaxis, you can pound the juice and heat it with a little wine. For oral consumption, you can also pound the juice and drip it into your nose; for hemoptysis, cook it with mutton and crucian carp; to prevent colds, you can cook it. 3. For various urinary tract stones and poor urination, sliced ??honey can be taken orally after being roasted; for all kinds of edema, radish and floating wheat decoction can be taken.

4. For other beauty treatments, it can be cooked and eaten; for beriberi, it can be decoctioned for external washing; for detoxification, hangover or gas poisoning, it can be used, or the leaves can be decoctioned and drank; for joint relief, it can be boiled. 5. White radish eaten raw can promote digestion. In addition to aiding digestion, it also has a strong anti-inflammatory effect, and its spicy ingredients can promote gastric juice secretion and adjust gastrointestinal function. In addition, white radish juice also has a cough-relieving effect. Pour half a cup of sugar water into a glass bottle, then fill the bottle with shredded radish, and leave it overnight to have radish juice. Of course, it should be reminded that white radish is not suitable for people with weak spleen and stomach, such as those with loose stools, so its use should be reduced. It is also worth noting that this product should not be eaten when taking ginseng tonic medicine to avoid affecting the efficacy.

Question 7: What nutrients do carrots contain? Carrot is a crisp, delicious and nutritious home-cooked vegetable. Traditional Chinese medicine believes that it can replenish qi, strengthen the stomach and digestion, strengthen yang, calm the five internal organs, and has good curative effects in treating indigestion, chronic dysentery, cough, night blindness, etc., so it is known as the "Little Oriental Ginseng". When fried in oil and eaten, it can be converted into vitamin A in the human body, which can improve the body's immunity and indirectly eliminate cancer cells. The latest research by American scientists has confirmed that eating two carrots a day can reduce blood cholesterol by 10-20%; eating three carrots a day can help prevent heart disease and tumors.

The main nutrient in carrots is β-carotene, which is present in the cell wall of carrots. The cell wall is made of cellulose and cannot be digested directly by the human body. It can only be chopped, cooked and chewed. In this way, the cell wall is broken, and β-carotene can be released for the human body to truly digest and absorb. Keeping nutrients such as beta-carotene intact is closely related to our eating and cooking methods.

According to measurements, the carotene contained in carrots is more than 30-40 times higher than that of white radish and other vegetables. After carotene enters the human body, it can be converted into rich vitamin A under the action of a series of enzymes, and then absorbed and utilized by the body, thus making up for the deficiency of vitamin A. Vitamin A has the functions of promoting normal growth and reproduction of the body, maintaining epithelial tissue, preventing respiratory tract infections, maintaining normal vision, and treating night blindness and xerophthalmia. Natural vitamin A converted from carotene is much more effective than synthetic drugs. Carotene can scavenge free radicals that cause aging. In addition to vitamin A, it also contains signature nutrients such as B vitamins and vitamin C, which also have skin moisturizing and anti-aging effects. The aromatic smell of carrots is caused by volatile oils. It can improve digestion and has a bactericidal effect.

Carrots can enhance human immunity, have anti-cancer effects, reduce the chemotherapy response of cancer patients, and have protective effects on various organs. Women eating carrots can reduce the incidence of ovarian cancer. Carrots contain potassium hyaluronate, which helps prevent hardening of arteries, lower cholesterol, and has a certain effect on preventing and treating high blood pressure.

Every 100 grams of carrots contains approximately 0.6 grams of protein, 0.3 grams of fat, 7.6 to 8.3 grams of sugar, 0.6 mg of iron, 1.35 to 17.25 mg of vitamin A (carotene), and 0.02 to 0.04 mg of vitamin B1. , vitamin B2 0.04~0.05 mg, vitamin C 12 mg, 150.7 kilojoules of calories, and also contains pectin, starch, inorganic salts and various amino acids. Among the various varieties, the deep orange carotene content is the highest. The energy content of various carrots ranges from 79.5 kilojoules to 1339.8 kilojoules. Carrot is a crispy, delicious and nutritious home-cooked vegetable, known as the "little ginseng". Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients needed by the human body.

Research by American scientists has confirmed that eating two carrots a day can reduce blood cholesterol by 10 to 20%; eating three carrots a day can help prevent heart disease and tumors. Traditional Chinese medicine believes that carrots are sweet in taste and calm in nature. They have the functions of strengthening the spleen and stomach, nourishing the liver and improving eyesight, clearing away heat and detoxifying, strengthening yang and nourishing the kidneys, relieving rash, lowering qi and relieving cough, etc. It can be used for gastrointestinal discomfort, constipation, night blindness (the role of vitamin A), Sexual dysfunction, measles, whooping cough, malnutrition in children and other symptoms.

Carrots are rich in vitamins and have a slight and continuous sweating effect, which can stimulate the metabolism of the skin and promote blood circulation, thereby making the skin tender and smooth, and the complexion rosy. It has a unique effect on beauty and health. At the same time, carrots are also suitable for people with dry, rough skin, or those suffering from lichen pilosa, blackheads, and keratotic eczema. The carotene and many trace elements in carrots can strengthen people's immune system. Carotene can also make human cells appear younger, giving our body a younger appearance. Carotene is converted into vitamin A, which helps enhance the body's immune function and plays an important role in preventing epithelial cell cancer. The lignin in carrots can also improve the body's immune mechanism, and carrots can reduce the incidence of lung cancer.

The method of using chemically synthesized drugs to treat malignant tumors is called chemotherapy, or chemotherapy for short. However, after receiving chemotherapy, most cancer patients suffer from nausea, vomiting, loss of appetite, decreased white blood cell concentration and other symptoms, and some are complicated by other infections on this basis. Medical researchers have found that because vitamin A has a protective effect on a variety of internal organs, vitamin A in the body can reduce the toxicity of chemotherapy for cancer patients...gt;gt;

Question 8: Nutritional information of radish (per 100 grams) Ingredient name content Ingredient name content Ingredient name content

Edible part 97 Moisture (g) 93.8 Energy (kcal) 20

Energy (kilojoules) 84 Protein (g) 1 Fat (g) 0.1

Carbohydrate (g) 4.6 Dietary fiber (g) 0.8 Cholesterol (mg) 0

Ash (g ) 0.5 Vitamin A (mg) 0 Carotene (mg) 0

Retinol (mg) 0 Thiamine (μg) 005 Riboflavin (mg) 0.02

Nick Acid (mg) 0.1 Vitamin C (mg) 3 Vitamin E (T) (mg) 1.2

a-E 1.1 (β-γ)-E 0 δ-E 0.1

Calcium ( mg) 11 Phosphorus (mg) 26 Potassium (mg) 110

Sodium (mg) 62.7 Magnesium (mg) 16 Iron (mg) 2.8

Zinc (mg) 0.69 Selenium (mcg) ) 0 Copper (mg) 0

Manganese (mg) 0.06 Iodine (mg) 0

Question 9: What are the nutritional differences between raw and cooked white radish? What are the benefits of eating it raw and what are the benefits of eating it cooked? Eat it raw to relieve cough and moisturize the lungs, eat it cooked to digest.