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What are the advantages or disadvantages of eating too much pickled radish?
First: the benefits of eating pickled radish.

1. Radish is high in water content, low in calories and high in dietary fiber, calcium, phosphorus, iron, potassium, vitamin C and folic acid.

2. White radish is rich in digestive enzymes and is not heat-resistant, so radish is suitable for raw food.

3. White radish has the effects of clearing away heat and promoting fluid production, cooling blood and stopping bleeding, regulating qi and relieving depression, promoting digestion and resolving stagnation, stimulating appetite and strengthening spleen, regulating qi and resolving phlegm. Mainly used for abdominal distension, anorexia, abdominal pain, cough and excessive phlegm.

Second: the disadvantages of eating pickled radish.

1. Pickled food contains more nitrosamines and polycyclic aromatic hydrocarbons, which are easy to cause cancer if eaten too much. However, moderate consumption does not have much impact.

2, white radish is cold, and people with spleen deficiency diarrhea should eat carefully or eat less; Patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion and uterine prolapse should not eat it.

Third: the specific method of pickling white radish.

1. Ingredients to be prepared: white radish, salt, soy sauce, white sugar, white vinegar and water.

2. Slice the white radish and sprinkle with a layer of salt.

3. Marinate for about 15 minutes, rinse the white radish with clear water and squeeze out the water.

4. Pour in the right amount of white vinegar and soy sauce.

5. Add the right amount of sugar.

6, the taste is better after refrigeration.