Radish: benefit and harm
In the Mediterranean and China, the radish was grown 3000 - 5000 years ago.In Europe, it is known since the XVI century, but modern salad molds were withdrawn only in the XVIII century.He was brought to Russia by Peter I when the Russian tsar returned from the Netherlands, where he studied shipbuilding.
There is a fun version of how salad radish was bred.In the Mediterranean since ancient times, grown and eaten a large radish.Striving for high yield, small-fruited specimens were not left on seeds.But there was someone who liked the tiny roots.Collecting seeds from the "rejected" small-fruited plants, he easily extracted the grade more tender and juicy than the radish, which became known as the radish.
Nutritional information 100 g:
- Calories: 20 kcal
- Proteins: 1,2 gr
- Fats: 0,1 gr
- Carbohydrates: 3,4 gr
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- Organic acids: 0.1 g
- Water: 93 g
- Mono and disaccharides: 3.1 g
- Starch: 0,3 g
- Ash:0,6 g
- Calcium: 39 mg
- Magnesium: 13 mg
- Sodium: 10 mg
- Potassium: 255 mg
- Phosphorus: 44 mg
- Chlorine: 44 mg
- Vitamin PP: 0.1 mg
- Vitamin B1( thiamine): 0.01 mg
- Vitamin B2( riboflavin): 0,04 mg
- Vitamin B5( pantothenic): 0.2 mg
- Vitamin B6( pyridoxine): 0.1 mg
- Vitamin B9( folic): 6 μg
- Vitamin C: 25 mg
- Vitamin E( TE): 0.1 mg
- Vitamin PP( Niacin equivalent): 0.3 mg
- Iron: 1 mg
- Zinc: 0.2 mg
- Iodine: 8 μg
- Copper:150 μg
- Manganese: 0.15 mg
- Chromium: 11 μg
- Fluorine: 30 μg
- Boron: 100 μg
- Vanadium: 185 μg
- Cobalt: 3 μg
- Lithium: 23 μg
- Nickel: 14 μg
- is a light choleretic, appetizing;
- is a decongestant;
- activates the intestinal peristalsis, treats the habitual constipation.
In small juicy roots, only 14 kcal per 100 grams, but many vitamins and other nutrients, among which mustard must be essential oil, fiber, carbohydrates, salicylic acid.
Interestingly: the young tops contain the same substances as the roots of the radish, but in a higher concentration.Unlike the root crop, the foliage is rich in folic acid - the guarantee of the health of newborns.
The benefits of radish
Residents of the middle zone of Russia, and especially children, are waiting for the early harvest of radishes with impatience: along with greens, this is the first supplier of vitamins after a long-long winter.What is useful for radish in terms of specialists?
Useful radish properties:
Juice is recommended for obesity, to improve metabolism.Salads and juice are recommended for people with diseases of the gall bladder and liver, gout, diabetes.In folk medicine, it is believed that radish helps to avoid cancer, this is explained by the presence of anthocyanin in it.
Of course, the early radish helps fight avitaminosis in the most difficult period, at the end of spring - after all, no overseas fruit is able to replace a sharp salad "only from the garden."
Useful properties of the tops are the same as in the root crop, but the concentration of nutrients in it is higher.
Important : The main value of this greens for pregnant women is folic acid, due to which pregnancy proceeds safely, and the nervous system and brain of the child are formed without deviations.
It is easy to assume that the main contraindication of radish is gastrointestinal diseases associated with high acidity and mucosal damage.Undoubtedly, with exacerbation of gastritis, stomach ulcers, pancreatitis, it should be excluded from nutrition.
Not everyone knows what harms the radish in the disease of the thyroid gland.The cyanogenic glycosides present in it can contribute to the appearance of goiter, a pathological proliferation of the thyroid tissue.
Note: radish causes gassing in toddlers, so it is contraindicated for children under three years of age, and up to five is not recommended.
If there are problems with the stomach, and a young radish is very desirable, you can mix its juice with carrots( in a ratio of 1: 2) and drink one glass a day.The mucosa of the stomach will not only not become inflamed, it will also recover.
Radish is added to cold soups - okroshki, marinated and even fried, like a potato.A plant with a pleasant mustard flavor is increasingly used as usual greens, adding to salads, soups, stew.