The green radish I used can also be white radish.

From the nutritional analysis, the nutritional value of green radish has several advantages:

1 , green radish has high sugar content, is sweeter and tastes better. Data shows that green radish contains 6.8 grams of sugar per 100 grams, while white radish contains 5 grams. Green radish has a better sugar content, so it tastes much sweeter.

2. The carotene content in green radish is better. The carotene content in green radish per 100 grams is 60 micrograms, while that in white radish is 20 mg. Green radish is three times that of white radish.

3. The content of vitamins B1, B2, minerals potassium, phosphorus and calcium in green radish is also much higher than that of white radish.

No wonder people always say that the nutritional value of green radish is higher than that of white radish, which seems to make sense.

However, this does not mean that white radish is useless. In fact, white radish also has its own advantages.

1. The vitamin C content in white radish is higher. White radish contains 21 mg of vitamin C per 100 g, while green radish contains 14 mg/100 g.

2. The vitamin E content in white radish is also more advantageous. The vitamin E content in white radish is 0.92mg, which is 4 times that of green radish.

3. Moreover, in the cold winter, when vegetables are so scarce, it is good to have novel vegetables. Therefore, white radish and green radish are all good radishes, so you don’t have to worry too much when eating them.

The two types of radish are different in terms of how they are eaten. For example, green radish can be eaten raw and tastes sweeter, while white radish is mainly suitable for our stir-fries because the moisture content of green radish It is slightly more watery than white radish. Although the two names are different, they are both varieties of radish. From the nutritional value of both, they can contain a large amount of carotene, which is a very strong antioxidant and can protect us. Cells in the body are not damaged by free radicals, so they can prevent cancer. Let’s take a look at the differences between the two:

Green radish tastes cooler and has some bitterness. It also has special medicinal value. It can strengthen the stomach, digest food, clear away heat and detoxify, so people are very fond of it. Green radish is very suitable for eating raw. Using raw green radish can clear fire and treat coughs. It can replenish a lot of vitamins in our body. Green radish is a particularly famous variety eaten raw.

Let’s take a look at white radish again. White radish also tastes bitter and has some spicy taste. Its medicinal value can play a role in reducing qi and digestion. Now medical science shows that white radish is not only It can have an anti-cancer effect similar to that of green radish. It is also the best source of calcium in our body. Moreover, the skin of white radish contains a lot of calcium. A special compound contained in white radish can play a role in anti-cancer. It has insecticidal effect but is harmless to humans.