The radish is an edible plant belonging to the cabbage family that grows wild in Central Asia, as well as a cultivated plant - in Europe and America. The fruits of this vegetable are elongated or rounded
shape, white with a yellowish tinge and tart sweet taste.
Biological characteristics and distribution
Radish is a plant with branched stems and yellowish petals. The ovary is located on the stalk and root vegetables have a spherical shape, and ends with a long spout. Peel the root may have a green, pink, purple and black color.
Radish was first grown in the territory of ancient Egypt and was the main ingredient for the vegetable oil. Then, the vegetable was introduced in Greece, and later spread throughout Europe and Asia.
The ancient Greeks and Egyptians prized greatly benefit radish for treating colds and strengthen the body. Also frequently used radish cough and inflammation of the airways.
There are several main types of radish:
- White is a hybrid and has a juicy tart taste;
- Maritime grows on the Atlantic coast and on the shores of the Black Sea;
- Wild (field) is a weed that spreads among the crops in Europe and North America;
- Sowing (horticultural) has many subspecies, including radish, black radish, daikon Lobo and.
Useful properties of radish
Radish contains volatile oils, vitamins B, C and A, enzymes, organic substances, glycosides, sugars and amino acids. Useful properties of radish appear, thanks to its composition, rich sweet smells, calcium, phosphorus, magnesium, iron, fiber and sulfur-containing substances.
The roots of this vegetable is a large amount of carbohydrates and mineral salts, which are necessary to strengthen the protective properties of the human body.
Radish has antimicrobial and antibacterial action that helps in the fight against viral infections. Especially effective radish cough as an expectorant. Its juice add honey and take daily. Apply radish cough of various types - bronchitis, reflux, spastic cough.
Grated radish is used to treat sciatica, and crude plant oil helps the digestive system, improves appetite, removes excess fluid from the body. Glycosides and vegetable oils contribute to the dissolution of stones in the bladder.
The high use radish in treating diseases of the liver, hair and nail strengthening and the reduction of the body after the inflammatory process. Radish juice has healing properties, and contains rafanol butyl mustard oil. Packs of vegetable juice with the addition of vodka and put on the aching joints.
As a result of international research has revealed the use of radish for people with atherosclerosis, gout, diseases of the digestive and urinary systems.
With flu and SARS recommend eating grated black radish with honey and freshly prepared juice rubbed into the skin with myositis, sprains and neuritis.
For calorie radish similar to other vegetables and is low-calorie dietary product.
Caloric radish is 36 kcal., And it contains 1 g protein, and 7 g of carbohydrates.
radishes can be eaten raw, fried, boiled and steamed form, as well as prepare them to juice and pulp. Root vegetables used for salads, hash and snacks, and the leaves are added to soups and meat dishes.
Acute varieties of radish in Europe is used for cooking spicy salad with vegetable oil, vinegar, spices and black rye bread. Vitamin salad of root crops of vegetables are good for immunity.
In France, a popular stew with radish soup with slices of roasted vegetables. In Russia, a traditional dish of radish was tyurya, which is a cold soup with salted crackers.
Radish is contraindicated in severe diseases of the digestive system, as well as after surgery on the digestive tract.
Do not eat this vegetable at a high predisposition to allergic reactions to essential oils.
People with kidney disease, liver, pancreas, intestine and heart should not eat radishes fresh. Vegetable better to boil or steamed, and add the butter, carrots or apples.