Rarot is a very common vegetable in the lives of Chinese residents. It is the fleshy root of the genus Radish in the cruciferous family. It has a crisp texture and sometimes a spicy taste. Radish has high nutritional value and medicinal value. Because there are many types and similar shapes, people are used to naming them according to their colors. There are many common names in various places, so it is very easy to confuse. Common ones include white radish, red radish, green radish and so on. Radish, water radish, Xinxinmei radish, etc. Although these radishes are very similar in nutritional value, there are differences. Water radish has red skin and white flesh, and has higher vitamin A and vitamin C than white radish, but its calcium content is higher than that of white radish. The skin of Xinlimei radish is bluish-white, and the flesh is purple-red. It has less vitamin content than white radish, but has higher calcium, sodium, magnesium and other minerals. Because radish contains a kind of mustard oil, it can promote gastrointestinal peristalsis, increase appetite, and help digestion. When eaten raw, radish also contains amylase, which can decompose starch, fat, etc. in food, so these nutrients can be fully absorbed. Absorption, almost all varieties of fresh radishes have a crisp and sweet taste. Eat raw radish juice or the enzymes, lignin, vitamins and other nutrients contained in radish that are beneficial to the human body are easily decomposed at high temperatures, so more varieties of radish are available. Suitable for eating raw.

For example, our common varieties include cherry radish and water radish: this kind of radish has a beautiful appearance, a slightly soft taste, but is crisp, rich in water content, sweet and slightly spicy, and due to its The size is relatively small and the color is bright, so it can be eaten as a fruit after being washed with water.

Xinxinmei radish: Under the thick green skin is a bright purple-red color (it also has white skin, pink skin, and purple-red skin). It tastes sweet and juicy, and some people compare it to pears. It can be eaten cold, and some people like the slightly spicy skin. We often see the peeled skin mixed with vinegar in restaurants to make it a refreshing side dish.

Green radish: There are many varieties of green radish, such as Tianjin Shawo radish and fruit radish, which are more famous in my country. They all have a crisp and sweet taste and are suitable for eating raw. There are two sayings that Tianjin people often say: Shawo radish - Sai Yali, Shawo radish - crunchy and crisp.

White radish: White radish has a relatively bland taste and can be eaten raw or cooked. White radish is often made into the well-known Japanese name "Dagen", although white radish is most commonly eaten raw or pickled. Edible, but can also be cooked.

The pungent flavor of radish comes from an enzyme reaction that forms volatile mustard oil. Most of this enzyme is located on the skin, so peeling it can alleviate the spiciness. In addition, cooking will inactivate the enzymes, minimizing the spiciness and bringing out the sweetness. If you can't stand the spicy taste of radish, you can also stir-fry, cook or decoct it.