Radish is the first to appear in salads on people's tables after a long winter.
It's hard to imagine, but the juicy vegetable belongs to the cabbage family. Many underestimate this plant, but it has several interesting facts.
Spreading
The history of radishes goes back to ancient China. This plant was grown there 3,000 years ago. In Europe, radishes appeared thanks to the Romans, and became popular in France as early as the 14th century.
This root vegetable was brought to Russia by Peter I, but it only became widespread at the beginning of the 20th century, since many people did not like radishes.
Beneficial properties
Radish is not just a pleasant addition to salads, it is a plant rich in vitamins and microelements.
The root vegetable contains: folic acid, potassium, magnesium, iron, zinc, phosphorus, B vitamins. Daily consumption of 300 grams of the product will provide the body with the daily requirement of vitamin C.
One of the main advantages of radish is that it is an antibiotic, killing bacteria and viruses.
3) It has mucolytic properties and relieves cough.
Contains fiber, which saturates the body, normalizes digestion and removes cholesterol.
It has a choleretic effect, which helps the liver and gallbladder function.
Prevents cellular mutation that leads to the development of colon and breast cancer cells.
Lowers blood sugar levels, so it is useful for patients with diabetes.
It has antidepressant properties.
Contains blood thinning substances.
It is an excellent preventative measure for the normal functioning of the cardiovascular system.
In addition to the above-mentioned beneficial properties, there are also those that few people knew about.
For example, one very valuable quality is that the vegetable can be grown all year round! So in Canada, radishes are sold all year round.
In Japan and Korea, countries with long-lived people, the product is eaten in large quantities.
A Japanese person eats about 13 kilograms of radishes in 12 months, while in Korea the figure reaches 30.
Many people eat the roots themselves, but the plant's tops are also useful.
The peel of the fruit contains mustard oil, which gives it a bitter taste. In addition, it promotes increased secretion of gastric juice, which has a positive effect on digestion.
Radish instead of toothpaste? And that's possible. Radish not only strengthens teeth and gums, its juice kills bacteria, washing the interdental space, which helps prevent caries.
Radish is a space vegetable. On the Mir orbital station, cosmonauts grow the plant themselves.
Food from tubes gets boring, and the root crop ripens in 30 to 45 days, so during their long journey, astronauts can treat themselves to fresh and juicy fruits.
The right choice
When choosing root vegetables, pay attention to the density. Firm fruits indicate the freshness of the radish.
The color of the tops is also important: the brighter they are, the fresher the product.
Cracks will indicate overripeness or that the plant did not receive enough moisture, which means it will not be juicy.
Radishes are stored for no more than three days with the tops; without them, they can be stored in the refrigerator for a week.
Radish has many positive qualities, but it also has a negative side. It cannot be eaten during an exacerbation of a chronic stomach disease. With an ulcer or gastritis, the vegetable can be eaten no more than once a week. There are no other contraindications.
Color matters
The bright red or purple color of the root vegetable indicates the content of anthocyanins.
These are biologically active substances that have a positive effect on brain activity and memory, increase the elasticity of blood vessels and help reduce blood pressure. Anthocyanins are strong antioxidants. They are very important for the body.
So is it worth eating radishes as often as possible? Definitely yes!
Earlier, the cook told what to add to the soup so that it doesn’t go sour.
