Radishes

Radish is an edible plant of the cabbage family, is widespread and popular in many countries worldwide. It  Pink radishes
 It is grown and eaten as a vegetable.

Biological characteristics and distribution of radish

Radish was grown for the first time in Central Asia. In Japan, Greece and Egypt, this vegetable has been known since ancient times. In Rome, winter varieties of radish grown and eat it with salt, vinegar and honey.

Since the late 16th century, radish has spread in Europe and has become appreciated by French chefs who began to add it into delicious dishes.

In Russia radish brought from Holland, Peter I, and later he began to eat the privileged classes of society.

There are several basic varieties of radish, which are different in origin and are divided into European, Chinese and Japanese varieties.

Radishes can be both annual and biennial plants. Root form can be round or elongated with pink, purple and red and yellow hues.

Useful properties of radish

Radish has many useful properties, due to its composition, which is rich in B vitamins, minerals (potassium, phosphorus, sodium, calcium, magnesium), ascorbic acid, protein and fiber.

Root crop contains fats, sugars, enzymes and organic acids, which are useful for the gums, teeth, circulatory and musculoskeletal systems.

The high use of radish for people who are overweight, cardiovascular disease, dysfunction of the digestive system and circulatory disorders.

In oriental medicine useful properties of radish appreciated for a long time. Revealed the benefits of radish as a rejuvenating agent that acts on intracellular membranes, improving their permeability and the ability to absorb nutrients.

Fiber contained in this vegetable, helps excretion of cholesterol and harmful substances. According to the content of fiber is similar to radishes, tomatoes, garlic, beets and cabbage, zucchini but exceeds 2 times.

Also radish contains nutrients which normalize blood sugar.

If the headache is effective fresh juice of this vegetable, and trauma, sciatica, bruises, sprains and pains in the joints impose wraps with shredded radish.

In cosmetic use a hydrating mask with finely chopped radish and adding olive oil.

Useful properties of radish are manifested in the prevention of atherosclerosis and to improve appetite. Radish juice is a decongestant, choleretic and anti-inflammatory agent.

Calorie radish

Calorie radish similar to tomatoes, squash and eggplant, but the amount of protein is superior to these vegetables.

Caloric radish is 19 kcal., And contained in 1 g of vegetable proteins, 0, and 1 g fat 3 g carbohydrates.

Eating

Radish is valued for its pleasant taste, sharpness and juiciness. In the food consumed, mainly root vegetables, and tops can be used in the form of tinctures and salad.

Regular  Yellow radish
 eating radish improves complexion, normalizes the functioning of the cardiovascular system and stabilizes the digestive organs.

International medical studies at Ohio University (USA) have shown that fruits and vegetables with a purple tint is a preventive measure of cancer of the digestive system. The main reason for use of radish and similar vegetables is the presence of anthocyanin pigments that exhibit anticancer activity.

Root vegetable radish prepared salads and a hodgepodge, and the leaves are used for soups.

In central Russia early spring radishes are grown in greenhouses, and in April, planted in open ground. This vegetable comes up for a few days after planting, growing rapidly and gives a bountiful harvest. In fresh radish contains important for human body vitamins and minerals that are especially needed during the winter season.

Contraindications

People with individual intolerance and predisposition to allergic reactions in the use of radish may appear dizziness and headache, nausea, vomiting and diarrhea.

Precautions should eat radishes for people with diseases of the digestive system, in particular with gastritis and peptic ulcer disease. Frequent use of this vegetable may occur attacks and exacerbation of some diseases of the digestive tract.

Due to the fact that in the roots contain cyanogenic glycosides, it should not be used for people with thyroid disease.

In the presence of disturbances in the functioning of the endocrine system radish is better to use boiled.





Яндекс.Метрика