Green radish is the Chinese radish in the green radish, green radish except buried in the soil part of the other part of the body all green. Green radish includes Shawo radish, Qiaotou green radish, Gegu radish, and Dutou green radish. The green radish produced in winter is crisp and sweet. Green radish is a root vegetable, and the main edible part is the fleshy root. Green radish contains more fiber, which has the effect of fighting cancer and increasing the body's immunity. First of all, you should choose: radish to the root shape round, smooth skin is preferred. Generally speaking, the skin light tends to meat fine. The second is more than the weight, the weight is heavier, weighing in the hand heavy. Can avoid buying hollow radish third is the skin color is normal. Skin color "oil" (translucent patches) not only indicates that not fresh, and even sometimes may be frozen (seriously frozen radish, thawed skin and flesh separation, very easy to identify), this radish basically lost its food value. The fourth is to buy radish can not be greedy big, to medium-sized small for the top choice. This radish flesh is more compact, more full, burned out of the powder, soft, good taste.