Bright red root vegetables, distinguished by a spicy taste and juicy pulp, are an excellent ingredient for salad, as well as a good way to replenish the supply of vitamins in the body weakened after winter. The beautiful radish, the benefits of which is undeniable, remains an unknown vegetable in composition for many people. Doctors recommend being careful with sharp-tasting fruits for people with certain diseases.
What is the use of radish?
Simple housewives know almost nothing about the amazing properties of this plant, and it is precisely in these root crops that a huge dose of all the necessary ascorbic acid is contained. To make up for the daily need for this substance, it is enough to eat a small bunch of radish. Supporters of diets will also be able to evaluate vitamins in radishes without losing weight: 100 g of the product contains only 14 kcal. In addition, this vegetable has properties that accelerate and restore the natural metabolism. Some nutritionists have observed the amazing effect of radishes - it prevents the formation of fat.
The number of varieties of this plant is so large that even the most demanding gourmet will be able to pick up a couple of suitable options. There are brown, red, burgundy, white, purple, pink and yellow radishes. The benefits of different varieties will be different, but the total nutrient content is approximately the same.
What is inside the fetus?
The composition of the radish includes carbohydrates and proteins, vitamins, various mineral salts, nitrogenous and ash substances, as well as volatile, which are considered natural antibiotics that save the body from spring colds. Oddly enough, but the most saturated part of the plant, the most saturated with useful elements for humans, is the tops. Salads are made from it, green soups are cooked, they are even used stewed as a side dish for meat. It is here that contains the lion's share of all the nutrients that accumulated during the growth of the radish. The benefits of the tops are pleasantly combined with its spicy taste that can diversify any meal.
But what about the root itself? The radish fruit has a very specific taste, which is often quite sharp. The more essential oils are in the root, the more bitter it will be. Despite the calorie content comparable to tomatoes or zucchini, the radish has twice as many healthy proteins involved in building body cells. There is a small amount of sucrose in this vegetable, a lot of fiber and vitamins C, PP and group B, namely B1 and B2. Often, radishes are recommended for use with a lack of elements such as potassium, phosphorus, sodium, magnesium and iron. In small amounts, calcium is present in the root.
Dangerous vegetable - radish
Despite all its irreplaceable properties, root crops should not be consumed in significant quantities. It turns out that even radishes can be quite dangerous for some people. The benefits that this vegetable can bring are completely leveled out by possible negative consequences. So, it is undesirable to use a radish for any diseases of the gastrointestinal tract, otherwise colic or various exacerbations may occur.