Early vegetable: what vitamins are in radishes? What vitamin is in radishes.

Delicious radish roots in spring salads bring pleasure to adults and children. This is one of the first spring vegetables, enriching our diet with vitamins and minerals. Radishes have different shapes and colors: spherical roots of raspberry or bright pink color, white ones - in the form of icicles, with a white tip, and white roots with a greenish tint. The pulp of young root vegetables is juicy, crispy, oily with a unique taste.

Radishes have been known to mankind for many millennia. This crop was grown in Ancient China, Syria, and Japan. The elite of Ancient Rome included radishes in their daily meals. Root vegetables were eaten with honey, salt and grape vinegar. Even then, the benefits to the body from eating radishes were known. The vegetable appeared in Europe in the 16th century, first in France and then in other European countries. We owe the appearance of radishes in Russia, like other revolutionary innovations, to Peter I.

Benefit

Radish roots and leaves have a rich vitamin and mineral composition. Radishes contain a sufficient amount of protein (1.1 g per 100 g of radishes) and carbohydrates. (2 g - per 100 g of radish). Vegetarians readily compensate for the lack of protein in the body by eating radishes. It has been proven that radishes contain more protein than eggplants, tomatoes and zucchini.

Radishes contain plant fiber. Scientists have proven the undoubted benefits of fiber for eliminating bad cholesterol. Daily consumption of plant fibers helps remove waste and toxins from the body. Fiber has a good effect on peristalsis, eliminates atony of the intestinal tract, and helps with constipation.

Radish leaves also help improve bowel function. An infusion of fresh radish leaves will help relieve constipation. Brew a tablespoon of green tops with a glass of boiling water and let it brew. Take a third of a glass of decoction three times a day after meals.

100 g of radish contains up to 255 mg of potassium. The functioning of the heart muscle depends on the supply of sufficient potassium to the body, so radishes are useful for people with cardiovascular diseases. Moderate consumption of the vegetable causes a mild diuretic effect.

Radishes contain elements necessary for life: magnesium, sodium, phosphorus, iron, fluorine, calcium and folic acid.

Doctors believe that consuming one bunch of radishes per day provides the body with the necessary amount of vitamin C per day. 100 g of radish contains about 30 mg of ascorbic acid.

Radishes also contain a lot of B vitamins. Together with magnesium, they affect a person’s mental state. Therefore, by consuming radishes, you can improve your psycho-emotional state.

Radishes contain phytoncides, mustard oil and salicylic acid, which have antiseptic properties. Therefore, for colds, it is recommended to eat root vegetables. Radishes, along with onions and garlic, are considered a natural antibiotic. When chewing radishes, microorganisms are destroyed in the oral cavity.

This amazing vegetable helps normalize blood sugar. For diabetics, this is a must-have product in the diet, unless there are contraindications.

Radishes have a positive effect on digestion by causing the secretion of gastric juice. Radish juice mixed with carrot juice, prepared in a 1:2 ratio, helps restore the gastric mucosa.

Radishes can help relieve headaches. Just grate a couple of radishes and apply the paste to your temples.

Eating radishes by pregnant women benefits both mother and baby. Folic acid contained in radishes reduces the risk of intrauterine anomalies in the child. The high calcium content is useful in the formation of the baby’s teeth and skeletal tissue.

Regular consumption of radish in small quantities leads to rejuvenation of the body. Cosmetologists have noticed that radish masks smooth the skin, saturate it with moisture, and increase the elasticity of the skin.

Radishes for weight loss

The benefits of radishes for men and women for weight loss are obvious. Nutritionists recommend using radishes in your diet for weight loss. A low-calorie vegetable contains only 14 kcal per 100 g. In addition, radishes improve metabolism, do not contain fat, remove toxins, and normalize the functioning of the gastrointestinal tract.

There are even radish diets that are very popular among those losing weight. The basis of the radish diet is salads with radishes, seasoned with vegetable oil and low-fat dairy products. The fiber contained in radishes creates a feeling of fullness in the body, which allows you to reduce the amount of food consumed.

Salads with radishes are low in calories, nutritious, rich in vitamins and minerals, remove toxins and have a beneficial effect on the stomach and intestines. After spending a few days on a radish diet, you can not only lose a few kilograms, but also improve your health.

We offer several healthy dietary radish salads, which were developed by nutritionists:

1. On a coarse grater, grate a medium sweet and sour apple, one carrot and several radish roots. Add a pinch of salt (or better yet, no salt), drizzle with olive oil.
2. Cut several radish roots into thin slices, cut a fresh cucumber into slices, finely chop a small bunch of parsley, dill and green onions. Top with unsweetened yoghurt.
3. Grate 100 g of radish on a coarse grater, mix with 200 g of low-fat cottage cheese and add a finely chopped bunch of dill. You can add a little salt and a few tablespoons of low-fat sour cream or yogurt.

Harm to the body

Radishes: benefits and harm to the body are substantiated by doctors. Poorly washed radishes pose a risk of intestinal infection. Therefore, you should thoroughly wash the vegetable in running water before eating.

People with gastritis and gastric ulcers in the acute stage should not get carried away with dishes with radishes. It is necessary to limit the consumption of vegetables to a minimum amount - several root vegetables once a week.

Radishes are also contraindicated for diseases of the kidneys, liver and gall bladder. Mustard oil and phytoncides can irritate these organs and cause an exacerbation of the disease.

How to choose the right radishes

For consumption, you should choose root vegetables that are juicy, with a smooth surface, without signs of damage or cracking. Sluggish and loose fruits are not recommended for use. Such root vegetables have obviously been stored for a long time and no longer have nutritional value.

Of particular danger is the presence of large amounts of nitrates in radishes grown in greenhouses in early spring. To increase productivity, many greenhouse producers do not skimp, fertilizing early vegetables with large amounts of nitrogen fertilizers.

Therefore, you should not get carried away with early radishes, especially if you are not sure of the quality of the product. It should be remembered that the largest amount of nitrates is found in the green tops of radishes and their tail. To reduce the amount of nitrates in radishes, doctors recommend soaking the root vegetables in salted water for some time.

Use in cooking

Cooks readily use radishes to prepare various dishes. All kinds of salads, cold okroshkas, and just fresh radishes with salt and black pepper will diversify your diet and provide the body with a good dose of ascorbic acid.

Radishes go well with vegetables, eggs, and dairy products, which allows you to diversify the range of dishes. Radish leaves can also be used to prepare green borscht, salads, and pie filling.

Radish is a unique vegetable. It is the first to appear on our tables and beds, and can be replanted several times during the summer. The amazing shape of the fruit is somewhat reminiscent of a small turnip. Its bitter taste and hard fruit are not for everyone, but in general the fruits go well with other vegetables in a salad. Radishes are perfect for salads!

It is worth noting that planting radishes in your garden is important for any vegetable grower interested in their health. Why? Yes, because this vegetable ripens just at the time when a person needs more vitamins and minerals to saturate the body after a long winter period.

Another interesting fact is that this vegetable was brought to Russia from Europe by Peter the Great. But then people did not consider radishes as food, and at first they used them as a weed to delimit the territories of their gardens. And only several decades later, radishes were tasted and recognized; the vegetable is still actively used in the kitchen.

In our article we will tell you what vitamins are contained in radishes, and whether there are any contraindications to its use.

About the composition of the root crop

Let's start with the existing set of vitamins. Radishes contain the following vitamins:

• Group B. They are responsible for the health and beauty of the skin and nails, as well as the quality of hair.
• Vitamin C - in an amount of about 25 mg per 100 g of product. Responsible for immunity and general condition of the body.
• Vitamin E - in the amount of 0.1 mg per 100 g of product.

Also, the following amount of minerals per 100 g of the product:

• 255 mg of potassium, which is responsible for the normal functioning of the heart and blood vessels;
• 44 mg phosphorus;
• 44 mg chlorine;
• 39 mg of calcium, which is responsible for the integrity and strength of bones and cartilage;

And also radish contains a little sodium, iron, manganese, copper, boron.

Who might find it useful

1. Anyone who experiences nutritional deficiencies after a long and cold winter. You will be one of the first to purchase this vegetable on the market in the spring, and at a very attractive price.
2. Those who have decided to do a cleansing of the intestines and the whole organism as a whole. Radish will rid the body of toxins and toxins, improve metabolism.
3. Recommended for use by people suffering from diabetes or heart failure. Radishes will be absolutely safe for them.
4. For those who are losing weight. Radishes promote the process of fat breakdown. In addition, it has very low calorie content. It will be very convenient to use it as a snack between main meals or as an ingredient for a salad.

Summary of Nutritional Values

In terms of BZHU and calorie content, radishes can be safely called. Judge for yourself: per 100 g of this spring vegetable there is about 93 g of water, about 3.4 g of carbohydrates and 1.2 g of protein. And the calorie content is at the same time no more than 20 kcal. Modest, isn't it? So you are definitely not in danger of recovering from it! And, in addition, radishes, or rather, their juice, are very effectively used against colds in folk medicine, along with other effective remedies.

Properly choose it on the market stalls

So, what should you pay attention to first of all? It is very important to carefully examine the product itself - its appearance will tell you a lot. Don't take this important step lightly.

• If the fruit is firm to the touch and has a smooth skin, then this is a sure sign that the radish is fresh. If soft and hollow inside, then do not take such a copy.
• The color can be of various shades, even pale and whitish, but it must be uniform. If you find dark spots on the surface of the fruit, then this is a sure sign that the radish has begun to rot.
• To correctly assess the condition of the vegetable, pay attention to the condition of the tops. By the way, it is used as an ingredient in the preparation of soups and salads, and also as an ingredient in traditional medicine.

For information: radishes can be stored in the refrigerator for several weeks; root vegetables without tops are stored longer than with tops. It will perfectly retain its properties and freshness and will delight you and your family at lunch.

Who is it contraindicated for?

Oddly enough, excessive consumption of this vegetable can also cause harm to the body. This is due to the fact that it contains many essential oils, the use of which is undesirable if a person suffers from diseases of the stomach, gall bladder, liver, intestines and cardiovascular system. Therefore, first consult with your doctor; you may have to limit yourself or completely abandon this bitter fruit.

In conclusion, I would like to emphasize once again the dignity of the vegetable. It is easily digestible, low in calories, which is suitable for those losing weight, and is suitable as a means of preventing and treating many ailments.

However, be careful when consuming radishes if you suffer from a number of diseases. Remember that essential oils can cause bloating and irritation of the mucous membranes. It is better to consult your doctor once again.

Otherwise, stick to a healthy lifestyle and diet. Take care of your health, and your body will delight you for many years!

Radish (radish)

Fresh radishes (radishes) are both beneficial and enjoyable. Every spring, she is the first to appear in the garden beds to convey to people her wealth of nutrients and vitamins, and help them quickly gain strength after a long winter. For these qualities, radishes have been loved by residents of different parts of the world for many years.

Just one bunch of radishes contains a daily dose of ascorbic acid. In addition, this vegetable is ideal for those who are watching their weight, because 100 grams of radishes contain only 14 kcal. A nice addition is that the substances contained in radishes prevent the formation of fat deposits and help improve metabolism. For these qualities, many nutritionists include this vegetable in recommendations for proper nutrition.

The variety of radish varieties is amazing. The root vegetable can come in a variety of colors: from classic burgundy and white to unusual yellow, brown and even purple. All these varieties taste almost identical, but they can help the cook create an original color scheme for dishes.

Vitamins and minerals in radishes (radishes)

Most of the substances beneficial to humans are concentrated in the spicy-tasting radish tops. When ground, it can add flavor to your salads, soups, stews, and side dishes.

The essential oils it contains give radish root its specific pungent taste. With the same calorie content as zucchini, squash, eggplant, and tomatoes, the protein content in radishes is twice as high, which makes it a wonderful source of “building material” for the cells of our body. The mustard oil contained in this root vegetable gives it mild antiseptic properties. Radishes also contain enzymes, various sugars, fats, fiber, vitamins of groups B1, B2, C and PP, as well as magnesium, sodium, iron, calcium, phosphorus and potassium salts.

Read also: Useful properties of celery, how to store celery

Useful properties of radish (radish)

Radish stimulates the formation of gastric juice, which leads to improved digestion. As a result, the benefits of radishes extend to the cardiovascular system - this vegetable helps prevent diseases of internal organs, and also helps to maintain youth longer and avoid obesity. It is believed that radishes owe this property to the effect of vitamin C on cell membranes, which improves nutrient transport.

There is as much fiber in radishes as in tomatoes, garlic, white cabbage or beets. Due to its significant content, radishes help eliminate excess cholesterol, which leads to thinning of the vascular walls. Therefore, in order for the circulatory system to be healthy, it is necessary to eat more often both the radish itself and its closest relatives - turnips and radishes.

Also, a useful property of the substances contained in radishes is the ability to normalize sugar levels, which is very important if you have a diagnosed predisposition to diabetes, and simply because modern people often consume not the most healthy foods.

Recent studies have shown that the anthocyanin dye, which gives radishes an attractive appearance, plays a positive role in the prevention of cancer. In order to prevent colds and other viral diseases, it is recommended to consume radish juice, and in combination with carrot juice (in a ratio of one to two). This juice will help improve the tone of the gastric mucosa.

Radishes appeared in Rus' thanks to Peter I and his love for everything foreign. According to his royal decree, they began to plant radishes everywhere, although at first, like potatoes, they were treated with distrust and considered weeds. Only years later, the radish from an auxiliary plant used for surveying beds, moved into the camp of products that can be eaten.

Radishes are a low-calorie red or pink root vegetable native to Central Asia. This vegetable, widely used in almost all countries as an ingredient for salads, has a spicy, fresh, slightly bitter taste due to the content of mustard oil in the pulp. Radish not only improves digestion and increases appetite, but is also considered an excellent source of nutrients. The root vegetable is rich in fiber, essential oils, and antioxidants. Vitamins in radishes are contained in large quantities, but there are very few minerals in it. The saturation of the pulp with microelements depends on the quality of the soil on which the vegetable is grown.

Nutritional value of radish

Thanks to the abundance of vitamins and phytoncides, the root vegetable stimulates the digestive tract and suppresses the proliferation of pathogenic bacteria. Therefore, it is useful to use it to prevent colds and infectious diseases. Radish has a choleretic effect, relieves swelling, helps strengthen and regenerate mucous membranes, and increase the strength and elasticity of blood vessels. The vegetable contains anthocyanin pigments, which block the development of malignant tumors, as well as pectins - polysaccharides that can absorb and remove toxins from the body. Therefore, it is recommended to include the root vegetable in the diet of people living in areas contaminated with radiation and industrial waste. The calorie content of radishes is low, only 20 kilocalories. One hundred grams of the product contains:

• proteins – 1.2%;
• carbohydrates – 3.4%;
• fat – 0.2%;
• fiber – 1.6%;
• ash elements – 0.6%;
• water – 93.0%.

Fresh vegetables are a good source of ascorbic acid. For an adult, it is enough to eat a plate of radish salad to get 25% of the daily requirement of vitamin C. The root vegetable is also rich in folic acid, pyridoxine, thiamine, riboflavin, phytohormones and flavonoids, which have high antioxidant properties. What vitamins are contained in radishes in the greatest quantities? One hundred grams of product contains:

• thiamine (B 1) – 0.01 mg;
• riboflavin (B 2) – 0.04 mg;
• niacin (B 3) – 0.3 mg;
• pantothenic acid (B 5) – 0.2 mg;
• pyridoxine (B 6) – 0.1 mg;
• folic acid (B 9) – 0.01 mg;
• ascorbic acid (C) – 25 mg;
• tocopherol (E) – 0.1 mg.

Fresh root vegetables contain the most potassium. One plate of radish salad contains almost 250 mg of mineral matter, that is, about 10% of the daily value for an adult. The vegetable also contains a lot of magnesium, calcium, manganese, phosphorus, and iron. One hundred grams of product contains:

• potassium – 250 mg;
• phosphorus – 45 mg;
• chlorine – 40 mg;
• calcium – 40 mg;
• magnesium – 15 mg;
• sodium – 10 mg;
• iron – 1 mg;
• manganese – 0.2 mg;
• copper – 0.1 mg;
• boron – 0.1 mg.

The benefits of radish for the human body

Radish is a spring vegetable that appears in the trade network among the early crops. It contains almost all the vitamins and nutritional elements that a person needs. The fiber contained in the root vegetable stimulates the intestinal tract, removes toxins and toxic substances from the body, and helps maintain optimal cholesterol levels in the blood. Fresh vegetables have low calorie content, have the ability to break down fats, and therefore are useful for people suffering from diabetes, metabolic disorders, and obesity. It is recommended to include radish salads in the diet menu in order not only to get rid of extra pounds, but also to saturate the body with vitamins and microelements.

Radishes contain a large amount of phytoncides - biologically active substances that are natural antibiotics and block the development and reproduction of pathogenic bacteria and fungi. What vitamins in root vegetables have a beneficial effect on the human body? Niacin is involved in the conversion of proteins, fats and carbohydrates into energy, regulates the consumption of starch stored in the liver and muscle tissue. Ascorbic acid, one of the strongest antioxidants, strengthens the walls of blood vessels, accelerates blood clotting, relieves inflammation, weakens allergic reactions, improves the functioning of the nervous and endocrine systems, and helps overcome stress. Folic acid takes part in metabolism, DNA synthesis, and the formation of immune blood cells. It is especially necessary for pregnant women, as it controls the formation of the placenta and the nervous system of the embryo in the womb.

Without potassium, normal functioning of the heart is impossible. The mineral is responsible for supplying the brain with oxygen, transmitting nerve impulses, and carrying out electrochemical processes in muscle tissue. Therefore, radishes are recommended for use by people suffering from myasthenia gravis, skeletal muscle disorders, allergies, deterioration of mental function, and muscular dystrophy. Phosphorus is part of the nervous tissue, participates in fat metabolism, and helps nutrients be absorbed in the intestines. It is necessary for the normal functioning of the nervous system and maintaining healthy teeth and bones.

How to choose the right radishes?

Only a fresh and high-quality product benefits the body. Therefore, when buying radishes, you need to pay attention to their appearance. A good and unspoiled root vegetable is firm to the touch, has a smooth and evenly colored skin. The color of the vegetable, depending on the variety, can be red, pink, or almost white, which does not affect the quality and nutritional properties of the plant. If the radish is soft, there are visible dents and dark spots on it, then you should not buy it. Such a vegetable begins to rot. There is no need to rush to cut off and throw away the tops of the root crop. There are no less vitamins and microelements in it than in the pulp. The tops are great for making salads and vegetable broths, but they don’t last long. But the root vegetable itself can be stored in the refrigerator for several weeks without loss of quality.

Contraindications to the use of radishes

Radishes contain a lot of essential oils, so people with diseases of the stomach, liver, gallbladder, duodenum, heart and circulatory system should not include them in their diet. Since the root vegetable contains cyanogenic glycosides that depress the thyroid gland, it should not be used for diffuse goiter. It is also undesirable to get involved in radishes with colitis, frequent flatulence, metabolic disorders.

Radishes are considered one of the healthiest early vegetables we can enjoy in spring. After the winter period, our body needs vitamins that it has not received for quite a long time. A vegetable such as radish just has a fairly rich vitamin composition, which makes it simply indispensable for our body. We are used to the fact that such a vegetable is intended only for preparing fresh salads. But today there are a fairly large number of recipes that involve heat treatment of radishes. Thus, we risk losing most of the vitamins, so it is best to serve such a product raw.

Few people know that initially the radish was not as large as it is now. These were small fruits that were not at all suitable for cooking, as they also had a rather bitter taste. But, over time, experts have developed new varieties of crops, which we now see on vegetable shelves. In addition, today's modified radishes no longer contain bitterness if properly grown. Therefore, now it is not only healthy, but also tasty. We all know that radish is good for our body, but few people know what its benefits are.

Radishes – health benefits and harms, composition of radishes

Every spring we buy radishes at the market in order to prepare a fresh vegetable salad that will help our body recover after winter. Of course, at this time more and more different fresh vegetables appear, but only radishes are so beneficial for our body.

Its composition is rich in the following beneficial substances:

1. Iron
2. Magnesium
3. Calcium
4. Phosphorus
5. Mustard oil
6. B vitamins
7. Ascorbic acid
8. Cellulose

Many people do not like radishes because they have a rather strong bitter taste. But few people know that this taste is associated with the high content of mustard oil, which brings enormous benefits to our body. Even though radish varieties have now been developed in which the bitter taste is practically not felt, this does not mean that they are completely free of mustard oil. The content of this useful substance is determined precisely by the brightness of the taste. It should be concluded that truly healthy radishes will have a pronounced bitter taste. Therefore, if you want to feed your body with useful substances, then you will have to eat bitter vegetables.

Due to its high fiber content, regular consumption of this vegetable helps normalize metabolism. Fiber normalizes intestinal function, which means that the body is cleansed of all harmful substances in a timely manner. In addition, radishes prevent the development of diseases of the cardiovascular system. Its components not only strengthen the walls of blood vessels, but also restore their elasticity, which is usually lost with age. Well, as everyone knows, radishes are a dietary product that helps get rid of excess weight. It is one of the main components of dietary nutrition, which is used not only for obesity, but also for diabetes.

What are the benefits of radishes?

First of all, it should be noted that its greens contain a high percentage of folic acid, which is so beneficial for the female body. This substance is simply irreplaceable during pregnancy, as it controls the proper development of the fetus. Such a product must be present in the diet of a pregnant woman. In addition, radishes are known for other beneficial properties.

1. Increased immunity. The high content of vitamin C helps replenish the body's vitamin reserves, thereby restoring the body's protective functions. The human body will be protected from the effects of various external factors.

2. Acceleration of metabolism. Fiber helps improve intestinal motility, which normalizes the functioning of the entire digestive system. That is, toxins will not accumulate in the body, which means that metabolism is significantly accelerated. In addition, timely removal of harmful substances from the body promotes weight loss.

3. Prevention of the development of oncology. The vegetable is rich in substances that not only stop the growth of an existing tumor, but also generally prevent its occurrence. Therefore, it is recommended for use by those people who have a predisposition to this disease.

4. Normalization of the cardiovascular system. The product not only helps strengthen the heart muscle and blood vessels, but also prevents blockage of blood vessels. Ascorbic acid thins the blood, which means it prevents the formation of blood clots. In addition, fiber removes excess cholesterol from the body, which means the risk of formation is also reduced.

5. Removal of excess fluid from the body. As you know, one of the main symptoms of bile stagnation in the body is swelling. Untimely excretion of bile disrupts water-salt metabolism in the body, which leads to the appearance of edema throughout the body. The components contained in radishes remove stones from the gallbladder.

Harm and contraindications

From such a vegetable, we can derive much more benefit than harm. But, this does not mean at all that we should ignore contraindications. Radishes have a fairly bright bitter taste that simply cannot be confused with anything else. It is the pungency of this vegetable that is harmful to people suffering from stomach diseases. Eating even a small amount of radish can lead to an exacerbation of the disease. If you have thyroid disease, it is also not recommended to use the product. It can lead to the rapid development of the disease, which may well develop into oncology.

If you suffer from any chronic digestive diseases, then you will have to stop eating radishes. This can cause an exacerbation of the disease, which, in turn, can lead to quite unpleasant consequences. Our body itself knows what substances it lacks. Therefore, when we really want fresh radishes, this means that our body lacks certain elements. So don’t deny yourself the pleasure of at least occasionally enjoying a fresh radish salad.

Radish for weight loss

This vegetable is a real boon for people who strive for an ideal figure. Not only is it low in calories, but it is also quite beneficial for digestion. It contains fiber, which speeds up metabolism, so that fat does not have time to be deposited on the body. That is why radish dishes are present in almost every diet. It is also recommended to arrange fasting days for yourself, during which you need to eat radishes in any form.

As we already know, radishes contain a fairly large percentage of fiber. And, as you know, such a substance gives a feeling of fullness. Therefore, by replacing dinner with a radish salad, you can get rid of a few extra pounds in just a few days without feeling almost any discomfort. Keep in mind that the mustard oil contained in radishes only increases your appetite. Therefore, it is still better for dinner to also consist of some porridge and salad, since you definitely won’t get enough of salad alone.

How to choose radishes?

When choosing any vegetable, we first of all pay attention to its appearance. You should pay attention not only to the presence of dark spots, but also to the elasticity of the vegetable. If the radish is soft to the touch, then this indicates that the vegetable is limp. This means that such radishes are deprived of most of the beneficial substances that are found in the fresh product. A truly healthy vegetable will be hard to the touch, as it is full of juice, which contains all the necessary vitamins.

And, of course, you should pay attention to the greenery of the plant. Under no circumstances should it be damaged, as this may indicate internal damage to the vegetable. In addition, the inside of the radish should be quite dense. A loose structure may indicate that the vegetable did not receive enough moisture. This process could have caused the taste to be too bitter, since the vegetable was deprived of proper watering. Radishes must be stored in the refrigerator. If you managed to buy a vegetable along with tops, it can retain its freshness for about a week. Without greens, it can be stored for no more than five days.

Cooking the vegetable

As a rule, such a vegetable is used fresh, because only in this way can we extract all the necessary nutrients from it. But today there are many recipes that require heat treatment. It can be boiled and baked, used as a side dish for meat dishes, for example. Of course, such a product will no longer be as healthy as it was fresh, but in this way it loses its bitter taste. But why do we need to cook radishes if our body so needs fresh vegetables? Simply prepare a radish salad, adding various types of greens. Choose the dressing according to your taste.

For example, if your goal is that you want to get rid of excess weight, then you can use sour cream or olive oil as a dressing. But if you can already boast of an ideal figure, then do not limit yourself and season the salad with mayonnaise or aromatic sunflower oil. We are already looking forward to spring in order to enjoy delicious fresh vegetables that will replenish our body with useful substances. Radishes, the health benefits and harms of which have been discussed, will help the body not only improve its health, but also get rid of those extra pounds that we “ate” during the New Year holidays.

Therefore, if you want to lose excess weight, then radishes will be an excellent assistant for you in this matter. But, it is better not to buy radishes too early, since vegetables grown in greenhouse conditions may contain various chemicals that will undoubtedly harm our health. Ideally, of course, it is advisable to grow such a vegetable in your garden. But there is not always enough time for such an activity, and not everyone has the opportunity.