1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of radish ingredients

White radish, root vegetables, cruciferous radish. According to the analysis of nutritionists, the vitality index of white radish is 5.5555, and the disease prevention index is 2.7903. It has been planted for thousands of years and has been widely used in the fields of diet and traditional Chinese medicine.

nutritional value

1. Enhance the immune function of the body: radish is rich in vitamin C and trace element zinc, which helps to enhance the immune function of the body and improve disease resistance;

2. Help digestion: mustard oil in radish can promote gastrointestinal motility, increase appetite, and help digestion;

3. Help the absorption of nutrients: the amylase in radish can decompose the starch and fat in the food, so that it can be fully absorbed;

4. Anti-cancer and anti-cancer: Radish contains lignin, which can improve the vitality of macrophages and phagocytose cancer cells. In addition, a variety of enzymes contained in radish can decompose carcinogenic nitrosamines and have anti-cancer effects.

Edible effect

1. Enhance immunity: inhibit the growth of cancer cells, which is of great significance for preventing and fighting cancer.

2. Promote digestion: radish is known as a "natural digestive agent". The rhizome contains amylase and various digestive enzymes, which can decompose starch and fat in food, promote food digestion, relieve chest tightness, and inhibit hyperacidity. Helps stomach motility, promotes metabolism, and detoxifies.

3. Protect the stomach and intestines: It can promote the secretion of gastrointestinal juices, which can make the stomach and intestines achieve a good condition.

4. Lowering blood lipids: Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, gallstones and other diseases

For people

suitable for majority of the people.

Taboo crowd

People with spleen deficiency and diarrhea should eat with caution or less; patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, and uterine prolapse should not eat it.

Buying skills

1. Look at the shape: the individual size should be uniform and the root shape should be rounded.

2. Look at the radish tassels: you should choose white radishes with fresh tassels, no yellow rotten leaves, and no bolting. During the storage process of radish, sometimes the top of the root head germinates and grows, which is the bolting of radish. After the radish bolts, the nutrients in the succulent roots are transferred to the moss, so the nutrient content of the radish decreases, it is easy to bran, the meat becomes rough and old, and the taste becomes worse.

3. Look at the skin: White radish should choose those with smooth skin and normal skin color. Generally speaking, light-skinned ones tend to have thin flesh; if the skin is "oily", that is, there are translucent patches on it, it not only indicates that it is not fresh, but sometimes it may even be frozen white radish (severely frozen radish, After thawing, the skin and flesh are separated, which is easy to identify) and basically loses its edible value.

4. Check for cracking and bifurcation: The cracking and bifurcation of white radish are caused by poor growth and development. This kind of radish not only has a bad appearance, but also has poor eating quality. The cracked radish is not resistant to storage.

5. Look at the size: white radishes should not be greedy for large ones, and medium-sized ones are the best policy. The flesh of this kind of white radish is relatively tight and full, and it is burnt to become silty, soft and glutinous, and has a good taste.

6. Weigh the weight: White radish should be selected with a large proportion, a heavy weight, and a heavy weight in the hand. If you master this one, you can avoid buying hollow radishes such as bran radishes and chrysanthemum-shaped radishes.

Storage brief

1. Soil pit storage: first remove the top and roots of the white radish. If there are insect wounds or cracked radishes, they need to be removed. Then prepare a soil pit with a height of one meter and a width of one meter, and put the processed radish into the pit. , with the roots up and the top down leaning against the wall of the pit, arrange them in sequence, and then sprinkle the pit with soil. If the soil pit is too dry, you can add some water to moisten it properly.

2. Water tank storage: Prepare a clean water tank, then fill it with water, then add the cleaned radish around the tank, and then cover it with wet soil.

3. Refrigerated storage: Wrap the processed white radish in white newspaper and store it in the refrigerator or cold storage for about a week.

4. Frozen preservation: first peel the white radish and cut it into uniform blocks, then add it to a fresh-keeping bag and put it in the refrigerator to freeze. When it is suitable for eating, you can take it out in advance, blanch it in hot water and drain it. Use without thawing naturally.

5. Cooked and frozen: In order to save the time for the next stew, the white radish can be boiled and frozen, or it can be stored together with the stewed juice, so that it can be eaten directly after eating, saving time and effort , and more convenient.

6. Dry storage: The dry storage here is to store the white radish after drying it. After cleaning the white radish, cut it into filaments, and then put it in the outdoor sun, and then bring it indoors at night, so that it can be stored for about four or five days. , and then sealed and stored in the refrigerator, this method can be stored for about half a year.

7. Preservation by pickling: This method is also a commonly used preservation method. After pickling the white radish with table salt, it can be stored in the refrigerator for about a month.

Nutrient content list of radish

[Nutrition content per 100g]

basic nutrition

Energy 23 kcal

Protein 0.9 g

Fat 0.1 g

5 grams of carbohydrates

Crude fiber 1 g

lipids

Monounsaturated Fatty Acids 0.016 g

Polyunsaturated Fatty Acids 0.045 g

Polyunsaturated fatty acids as a percentage of total fatty acids 49.5 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 36 mg

Magnesium 16 mg

Sodium 61.8 mg

Potassium 173 mg

Phosphorus 26 mg

Sulfur 5.68 mg

Chlorine 95.3 mg

Iron 0.5 mg

Iodine mcg

Zinc 0.3 mg

Selenium 0.61 mcg

Copper 0.04 mg

Manganese 0.09 mg

Fluorine micrograms

vitamins

Vitamin A mcg

Vitamin C 21 mg

Vitamin D mcg

Vitamin E 0.92 mg

Vitamin K mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.02 mg

Vitamin B2 (riboflavin) 0.03 mg

Vitamin B3 (niacin) 0.3 mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) 0.184 mg

Vitamin B6 0.06 mg

Vitamin B7 (Biotin) 0.8 mcg

Vitamin B9 (folic acid) 6.8 mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 27 mg

Methionine 11 mg

Threonine 23 mg

Lysine 31 mg

Tryptophan 7 mg

Valine 31 mg

Histidine 13 mg

Isoleucine 21 mg

Phenylalanine 18 mg