The nutritional value of various radishes is better than ginseng

Radish is a very common vegetable. People like to eat it and it is cheap. As long as you know how to eat it, it is better than ginseng.

Nutrition of Radish

Radish is not only nutritious, containing a large amount of vitamin C and trace element zinc, but also sweet, spicy, flat, and slightly cold in nature. It has the effects of clearing away heat and promoting body fluid, cooling blood and stopping bleeding, relieving qi and relieving fullness, digesting food and removing stagnation, stimulating appetite and strengthening the spleen, and relieving qi and removing phlegm. It can enhance the body's immune function and improve disease resistance, and has a high therapeutic value. Therefore, there is a saying that "radish in autumn is better than ginseng".

There are many kinds of radishes on the market, including carrots, green radishes, white radishes and water radishes, etc., and each of them has its own "strengths".

carrot

It contains a lot of amino acids such as carotene and alanine, as well as minerals such as calcium, phosphorus, and iron. Raw carrots nourish the blood, and cooked carrots nourish the kidneys. Cardiovascular patients can eat more carrots. Carrots should be fried with oil because carotene is a fat-soluble vitamin that can only be absorbed when it comes into contact with oil. Even if carrots are eaten raw, consuming other oily snacks for a period of time afterwards can promote absorption.

White radish

White radish can promote digestion when eaten raw. Its spicy ingredients can promote gastric juice secretion, adjust gastrointestinal function, and have a strong anti-inflammatory effect. When eaten cooked, especially when stewed with pork, mutton, etc., it can replenish qi and smooth qi. Stewing white radish soup is the most common way for ordinary people. Winter is approaching, and people eat more meat to resist the cold. Boiling a pot of mutton and white radish soup can first remove the mutton smell, secondly, neutralize the warmth of mutton, and thirdly, break qi, relieve stagnation, and prevent indigestion.

Green radish

It is rich in vitamin C and dietary fiber, and has excellent effects in clearing away heat and soothing the liver. It can also strengthen the spleen and prevent and treat phlegm, dry mouth and thirst.

Radish

It is more common in summer, and its diuretic and digestive effects are significant. Green radish and water radish are more suitable for cold dishes, which are crisp and refreshing.

Radish and pork ribs soup

Main ingredients: radish (choose fresh and tender white radish, be careful not to use hollow ones), spare ribs (it is best to choose large bones, the soup stewed with small ribs will not be fresh and fragrant enough).

Ingredients: wolfberry, salt, ginger slices, rice wine, red dates, pepper, star anise, etc. You can also add other ingredients according to your preference.

Method: First peel the white radish, then cut it horizontally, each slice is about 3 cm thick, not too thin. Then cut it in half, into a moon shape, which looks more beautiful. Of course, you can also cut it into different shapes according to your preferences. After the radish is cut, place it on a plate first, and don't rush to put it in the pot. Wait until the ribs are cooked before putting it in, because if you put it in too early, the radish will be stewed and will not taste as good as a radish that is a little harder.

Radish tea

People with excessive phlegm and poor appetite can also drink radish tea. First, wash and slice the white radish, boil it until soft, and add salt to taste. Brew the tea leaves with water for 5 minutes, then pour in the radish juice. Drink it twice a day, it has the effects of clearing away heat and reducing phlegm, regulating qi and stimulating appetite.