Radish with heart beauty is good to eat raw, which is more nutritious.

Radish is suitable for eating both raw and cooked. Raw taste is pungent and cold, cooked taste is sweet and slightly cool. Because of its high nutritional value and medicinal value, it is known as "autumn and winter radish competing with ginseng". The clinical practice of traditional Chinese medicine shows that radish has the effects of clearing away heat and toxic materials, invigorating stomach and promoting digestion. Carrots with roots are rich in carotene and volatile oil, which can strengthen the stomach and help digestion. Regular eating can prevent and treat diseases caused by vitamin A deficiency. Carrots eaten raw can also prevent and treat night blindness and miliaria in children.

A fashion of "eating raw" is becoming popular on the dining table. Vegetables are eaten raw first, followed by fish. Sashimi is expensive, but it still attracts many people. When eaten raw, you can keep the nutrition of food, especially the vitamins of food from being destroyed.

Nutrition researchers believe that it is best to eat raw vegetables. Vegetables that can't be eaten raw should not be fried too well, so as to minimize the loss of vitamins.

Nutritive value of Heart Beauty Radish: It contains less calories and more cellulose, and it is easy to feel full after eating, all of which are helpful to lose weight. Radish can induce human body to produce interferon, increase immunity, and inhibit the growth of cancer cells, which plays an important role in preventing cancer. Mustard oil and refined fiber in radish can promote gastrointestinal peristalsis and help to discharge waste in the body. Eating radish regularly can reduce blood lipid, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Heart radish is a kind of radish. There is a kind of pigment in the juice of Heart radish, called anthocyanin, which is a kind of water-soluble pigment. It is reddish in acid solution and purple-blue in alkaline environment. Therefore, vegetables containing this pigment can make their colors brighter after acid soaking, hence the name.