Radish rich in vitamins and minerals such as: vitamin C - 27.8%, silicon - 130%, cobalt - 30%, copper - 15%, molybdenum - 21.4%, chromium - 22%

Benefits of Radishes

Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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When spring comes, we rejoice in everything - the bright sun, warmth, green leaves, and most importantly - the first vegetables. One of these is radish - it is a storehouse of vitamins. Using this root crop, we restore the strength that we spent in the winter, give our body many different vitamins. Due to its beneficial properties, radish remains always popular. Can everyone eat radishes? How useful is it? What is the best way to eat it?

Composition and calories

Eating a bunch of radishes, you replenish your body with a daily dose of ascorbic acid. This vegetable can be used for weight loss.

How many calories are in a radish? No more than 14 kcal. In addition, radish does not allow excess fat to appear on the hips, abdomen, improves all metabolic processes. That is why it must be on the honorary list of your products.

Pleased with different varieties of radishes. Now you can find burgundy, brown, white, yellow radishes. It can be added to salad, soup, other main dishes.

The root crop contains a lot of protein, carbohydrates, ash, nitrogenous substances, as well as mineral salts, vitamins, natural, natural antibiotics (phytoncides). Therefore, eat radishes, and you will be 100% protected from SARS, influenza.

A particularly useful part is the tops. It can be finely chopped, added as greens to salads, side dishes, soups. The plant goes well with stewed, boiled meat. The tops have a spicy, pleasant taste, so they are often used as a spice.

The root vegetable of a radish differs in sharp taste because essential oils contain in its structure. Radish has as many calories as squash, tomatoes, eggplant, zucchini. Radishes also contain a lot of protein, which is a building material for cells.

Radishes are also rich in fiber, sugar, fat, vitamins PP, C, B2, B1. The product contains phosphorus, magnesium, iron, calcium, sodium. The antiseptic properties of the root crop are explained by its content.

Beneficial features

Radish helps to improve the digestive process, it copes well with obesity, heart and vascular diseases. Not just because doctors recommend eating radishes to prevent stroke, heart attack.

If you constantly eat radishes, you can stimulate the secretion of gastric juice, thus enhancing the digestive process. Due to the warming effect of radish, it is valued in oriental medicine - it keeps youth for a long time. In addition, the product contains useful vitamin C.

Radishes are high in fiber, which helps to get rid of excess cholesterol. Radishes have almost as much fiber as tomatoes, garlic, and beets. It is important to remember: excess cholesterol is a dangerous killer that destroys vascular cells, as a result, everything ends with thinning. To prevent the disease, it is necessary, in addition to radishes, to use turnips, radishes.

Radishes are rich in substances that stabilize blood glucose levels. If you are predisposed to diabetes, radishes should definitely be in your diet.

Latest Research!Scientists have been able to prove that radish helps prevent cancer due to the fact that it contains a dye - anthocyanin.

Do you have a cold? Use radish juice. It is recommended to mix it with carrots. Such a cocktail improves immunity, tones the body.

Healing recipes

Since ancient times, radish has been used not only in cooking, but also for treatment. Be sure to check out these recipes.

Radiculitis

Prepare the gruel, first grate the radish. Make yourself a compress. Hold on the painful area for about 40 minutes.

Headache

Squeeze the juice from the radish and rub it on the temples, forehead, bridge of the nose.

Constipation

Prepare yourself an infusion of radish tops. To do this, you need to brew the tops (a tablespoon) in a glass of boiling water. Be sure to wait an hour, the product should be concentrated.

Skin nutrition

Grind 3 radishes, add vegetable oil (6 drops). Everything must be mixed, starch is added at the end (a teaspoon). Keep the mask on for about 10 minutes.

radish selection

When buying, pay attention that the fruits are firm, have a smooth skin. It is worth giving up radishes with spots, black dots - this says that it has begun to deteriorate. Also, do not buy soft radishes, this means that they have been lying for a long time, they have lost all their useful components. This product is definitely not helpful. You can find out how suitable the radish is by paying attention to the tops: if it is green, has not yet had time to wither, buy such a product, it is fresh.

Valuable advice! For medicinal purposes, the tops are first used, and the root crop can be stored in the refrigerator for about a week.

The use of radishes in cooking

You can make delicious sandwiches, snacks from radish, and add radish juice to your drink. No appetite? Eat a dish of radishes first, then you can eat other foods. This will bring back your appetite.

Radish dishes have a pleasant taste, and also look very beautiful due to the color of the root. As for heat treatment, it is not welcome. For interest, you can try boiled radish, use it as a side dish, serve with meat.

Pilaf with radish, stew with meat and radish is tasty and healthy. It is recommended to combine it with other healthier vegetables. You can stuff large radishes with cheese, minced meat, bake it in the oven. From the tops you can cook delicious borscht, cabbage soup, add it to the salad.

Contraindications

Unfortunately, not everyone can eat radishes. If you have problems with the intestines, stomach, do not get carried away with radishes. In this case, it is allowed to consume radishes only once a week.

Thus, healthy, tasty radishes should definitely be on your menu!

Radish is a vegetable crop belonging to the Cabbage family (genus Radish). The Mediterranean territory is considered the birthplace of the plant: according to the results of historical research, dishes from its root crops were an important part of the diet of the ancient peoples of Greece, Japan, Egypt, China and Rome.

In Europe, radishes began to be cultivated in the 16th century. Dishes prepared on its basis were the first to be appreciated by French chefs and gourmets. Radishes came to Russia only at the end of the 17th century: Peter I brought the seeds of this plant from Amsterdam. Today, this unpretentious and cold-resistant crop is grown in most countries of the world.

Radish is a herbaceous plant with oblong strongly dissected green leaves collected in a small rosette. The flower-bearing stem of the culture can reach a length of 95–100 cm. Yellow or white radish flowers are collected in racemose inflorescences. The fruits of the plant are small cylindrical or spindle-shaped pods with light brown ovoid seeds.

Elongated-conical or spherical radish roots, which have a spicy, slightly pungent taste and neutral smell, are covered with the thinnest skin of white, pale pink, yellow, red or purple. Their mass can vary from 6 to 450 g.

Most often, radishes are consumed fresh, after removing a thin peel from it and cutting into thin slices. In addition, the roots and tops of this plant are used to make soups and healthy vegetable salads.

Nutritional value of radish and vitamins in its composition

The nutritional value radish:

1.192 g proteins;
0.093 g fat;
3.329 g carbohydrates;
3.04 g disaccharides, monosaccharides;
0.289 g dextrins, starch;
1.588 g of dietary fiber;
92.887 g of water;
0.597 g of ash;
0.091 g organic acids.

vitamins in radish:

0.009 mg thiamine (B1);
0.299 mg niacin equivalent (PP);
5.981 mcg folate (B9);
0.038 mg riboflavin (B2);
24.773 mg ascorbic acid (C);
0.178 mg pantothenic acid (B5);
0.098 mg tocopherol equivalent (E);
0.097 mg pyridoxine (B6).

radish calories

The energy value of raw radish is 16.112 kcal (per 100 g serving).

Useful elements in radish

Macronutrients as a part of a radish (in 100 g):

254.667 mg potassium;
43.118 mg phosphorus;
38.714 mg calcium;
43.688 mg chlorine;
12.883 mg magnesium;
9.783 mg sodium.

trace elements in radish (in 100 g):

99.724 mcg boron;
22.966 mcg lithium;
7.882 mcg iodine;
29.812 µg fluorine;
0.193 mg zinc;
149.446 mcg copper;
184.722 μg vanadium;
2.816 μg cobalt;
13.793 μg nickel;
0.142 mg manganese;
11.012 mcg chromium;
0.961 mg of iron.

Useful properties of radish

Radish is a root crop with a reduced energy value. Salads and soups prepared on the basis of this vegetable can diversify the diet menu of people seeking to lose weight.
Radishes contain a whole complex of organic acids, minerals and vitamins that help strengthen the immune system.
The antioxidant compounds present in radishes significantly reduce the risk of tumor formation in the tissues of the breast and intestines.
Radish is a powerful natural antibiotic. Phytoncides found in the pulp of this root crop destroy the harmful microflora in the oral cavity and in the gastrointestinal tract, help the body resist most seasonal infections.
Radishes are a rich source of fiber. The inclusion of dishes prepared on its basis in the diet helps to remove toxins accumulated in the body, excess cholesterol and toxins, activates the digestive system, and reduces the risk of constipation.
Radish is a natural antidepressant. The composition of this root crop includes compounds that eliminate malfunctions in the nervous system, reduce the risk of developing neurosis and depression, and neutralize the harmful effects of stress on the body.
Radish contains a whole range of compounds that help thin the blood. Regular consumption of salads and soups made from this root vegetable can reduce the likelihood of cardiac failures.
Regular inclusion of radishes in the diet helps to stabilize the level of sugars in the blood, reduce the risk of developing and progressing diabetes.
The complex of vitamins of group B, present in the pulp of radish, activates metabolic processes.
Radish is rich in substances that have a diuretic and choleretic effect. Dishes from it are useful for people suffering from diseases of the urinary system, edema, gallbladder diseases.
Radishes contain mustard oil, which has strong antiseptic properties. In folk medicine, the juice squeezed from the pulp of these root crops is used to treat small wounds.
With regular consumption of radishes, the risk of caries, gingivitis, stomatitis and other dental diseases is reduced. Traditional healers recommend applying fresh radish slices to an abscess with a flux (such actions help relieve pain, slow down the development of the pathological process).
Radish juice is used to prepare lotions that relieve pain from bruises, sciatica, joint diseases, sprains, rheumatism.
A concentrated decoction of radish roots is used as an expectorant.
Radishes contain substances that can dissolve small stones in the kidneys and urinary tract.
Radish juice is taken orally to relieve the unpleasant symptoms of gout. The daily dose of admission is 55–70 g.
Radish pulp, grated on a fine grater and combined with prunes crushed in a mortar, is a proven folk remedy for alcoholism. In order to get rid of the pathological craving for alcohol, it is enough to eat 10 g of the mixture prepared according to the above recipe daily.
Radish juice is an effective migraine remedy. When headaches appear, the liquid is applied to the bridge of the nose, temples and rubbed into the skin with soft massaging movements.
In cosmetology, radish is used to make moisturizing and rejuvenating face masks. Several large root crops are ground on a fine grater and the resulting slurry is applied to the skin. After 10-13 minutes, the mask is washed off and a moisturizer is applied to the face.
A lotion is prepared from radish, designed to care for dry, irritated and flaky skin of the face. Freshly squeezed root juice (2 parts) is diluted with boiled water (1 part) and infused in the refrigerator for a day. The product is applied to a cotton pad and wiped with the skin in the morning and immediately before bedtime.

Useful properties of radish tops

A decoction of radish tops is taken orally to prevent beriberi.
Radish leaves are an effective remedy for foot fungus. Warm socks are put on sore feet for 6-7 hours with a powder prepared from the dried tops of this plant. The procedure is repeated every day until the complete disappearance of the symptoms of the disease.
Radish tops are used to prevent rickets in children. The leaves of the plant (9 pieces) are cut with a knife and mixed with cottage cheese (100 g). The resulting mixture is seasoned with sour cream (20–25 g). The dish is daily included in the diet of the child.
A concentrated decoction of radish leaves is used to treat chronic constipation. The liquid is drunk for three days after each meal. A single dose of the product is 150 ml.

Harm of radish and contraindications to its use

The main contraindication to eating radishes is individual intolerance. In addition, dishes from this root crop and its tops are contraindicated for people suffering from pancreatitis, stomach or duodenal ulcers, colitis, gastritis, enterocolitis, and thyroid diseases.
For people who have recently had a heart attack, it is advisable to stop consuming radishes for a while. Mustard oil, present in the composition of this root crop, can provoke a recurrence of an attack.
The abuse of radishes can lead to irritation of the epithelial tissues of the gastrointestinal tract and the appearance of pain in the stomach. Nutritionists recommend limiting the consumption of this vegetable to 170-220 grams per week and not eating dishes based on it on an empty stomach.
Pediatricians do not recommend including radishes in the diet of children under the age of three.

All about radishes: what healing properties of radishes are known, what vitamins and minerals it contains, how high in calories, how useful the tops are, how to choose the right one, harm and contraindications.

The content of the article:

Every spring, it is the radish that pleases us with its rich set of vitamins and useful substances, this allows our body to make up for their deficiency and recover after a long winter. The sharp taste of the root vegetable in the salad is due to the presence of mustard oil. The root crop itself has a thickness of 3 cm, thin skin, white-pink or red.

The homeland of the vegetable is Central Asia, but it is known that the Egyptians and Romans used it for a long time. Greeks, Japanese. She ended up in Russia thanks to the innovator Tsar Peter I.

In addition to the white and bright pink fruits that are familiar to us, you can also find brown, burgundy, yellow and even purple fruits.

The chemical composition of radish and calorie content

The root crop is rich in B vitamins (,), niacin, minerals - potassium, calcium, phosphorus, sodium, iron and magnesium. Just one bunch of radishes can provide you with a daily intake of acid, which speeds up recovery, helps iron to be absorbed. The product is useful for gums, teeth, bones, blood vessels. There are also fiber, enzymes, proteins, fats and sugars.

Per 100 g - 19 kcal:

Proteins - 1.2 g
Fats - 0.1 g
Carbohydrates - 3.4 g

Useful properties of radishes

Radish is indicated for use in overweight problems, so it is often included in many diets as an indispensable ingredient in salads. It prevents the development of cardiovascular diseases, stimulates the secretion of gastric juice, thereby improving digestion.

It is highly valued in oriental medicine, including anti-aging properties, and all because of the beneficial effect of ascorbic acid on intercellular membranes - radish improves their permeability to nutrients.

The root crop also contains substances that stabilize blood sugar levels (in diabetes mellitus).

Healing properties of radish:

If you have a headache, then try making fresh radish juice and rub it on your temples, forehead, and bridge of your nose. The pain will immediately subside.
With sciatica, it is useful to make compresses from gruel of fresh root crops. Prolonged constipation can be easily cured with the help of infusion: for this, pour 250 ml of boiling water over 1 tbsp. a spoonful of radish tops, leave for an hour. Take 3 times a day 20 minutes after meals.
In cosmetology: make a nourishing mask by mixing 2-3 chopped radishes with a few drops of any oil (olive can be used). Stir the mass, add starch (1 tsp) there and keep the mask on your face for 10 minutes.

What is useful tops?

Oddly enough, but the tops are more useful than the radish itself. It contains the same components, but only in a more saturated, concentrated form. It is rich in B, C, PP vitamins, potassium, phosphorus, iron, mustard oil, which gives it a pleasant spicy taste with a slight bitterness. The tops are used as a seasoning for various dishes (soups, stews, potatoes, fried fish). It will be more useful to mix radish tops with parsley, dill, green onions. For the winter, you can dry, close in jars, finely chopped and sprinkled with salt.

How to choose the right radish?

Choose hard root vegetables with smooth skins. If they have spots and black dots, then they have already disappeared. Soft to the touch indicate long-term storage - they are also not worth taking, most of the nutrients have already been lost. Pay attention to the tops: they should have a fresh look, which means they were picked recently and they are suitable for eating.

The first mention of growing radishes goes back 3,000 years to China. In Europe, the vegetable appeared only by the 16th century. And in Russia it became widespread thanks to Peter I (in the 18th century).

Since then, radishes have become an indispensable ingredient in many dishes. The radish is distinguished by a spicy spicy taste, which is given to it by the mustard oil present in the composition.

More than 20 varieties of radish have already appeared. All root crops usually not thicker than 3-4 cm, have a thin skin and pink or rose-red color. The fruits are yellow, sometimes purple. Not everyone knows that radish tops are also suitable for food. The leaves are dried and used as a condiment. And radish leaves, added to the marinade, give a spicy sharpness and a unique aroma. The very low calorie content of radishes will please dieters.

After a long cold winter, the body needs to be restored. Radish helps us to fill the lack of vitamins and nutrients.

How many calories and nutrients?

Radishes are a storehouse of B vitamins. In addition, there are proteins, fats, fiber, magnesium, iron, and calcium in the composition. A large amount of ascorbic acid in the composition help get rid of colds. Eating radishes regularly will make it easier for your body to create new cells.

The protein in the composition will perfectly help out those who are on a diet. The root crop will also bring out "bad" cholesterol and relieve constant headaches. In combination with carrots, radish will restore the gastric mucosa.

100 grams of radish contains:

1.2 g protein
0.1g fat
3.4 g carbohydrates
93 g water

Many are probably worried about the calorie content of radishes. But no need to worry: There are only 25 calories in 100 grams.

Although the calorie content is low, caution should be exercised by those who have gastric diseases. You don't need to eat less radishes, you can just boil them. How? A couple of minutes will be enough. Calorie content will not increase from this, and it will be easier for the body to digest this vegetable.

About the benefits

The health benefits of radishes have been known for centuries. But it's hard to stop being surprised by the variety of positive effects.

The root crop and its tops are able to disinfect wounds and treat damage to the mucous membrane of internal organs. Mustard oil gives the vegetable an antiseptic and healing effect. Infusion of tops is actively used in folk medicine for the treatment of inflammation in the oral cavity.

The most obvious benefit is improved digestion. This happens due to the fact that radish stimulates the secretion of gastric juice. Therefore, radishes have been an indispensable part of the diet of overweight people for many years. But this has its own danger - radish stimulates the appetite very much.

The rejuvenating properties of radishes have also become a reliable fact. Ascorbic acid, which is quite abundant in the composition, improves the permeability of intercellular membranes for nutrients.

Fiber helps to remove bad cholesterol. Other substances included in the composition normalize blood glucose levels.

The low calorie content of radishes will benefit those who limit themselves in the amount of daily calories.

Check the usefulness of radish for yourself:

Suffering from a headache? Try squeezing the juice out of a radish and rub it on your temples and forehead. In a minute you will feel noticeable relief.
For back pain, make a compress from the gruel of the root crop.
Radish can also improve your appearance. Every 2 weeks, pamper yourself with a nourishing mask of chopped radishes (2 pcs), starch (1 tsp) and a couple of drops of your favorite oil.

But no matter how many useful properties the radish has, remember that must be moderate in the use of this vegetable, otherwise you can learn firsthand about the dangers of the root crop.

Choosing the perfect radish

The root crop should be firm to the touch, with a pleasantly smooth skin. If there are even slight black spots on the skin, it is better to refuse the purchase, because. the vegetable is gone.

If the radish is soft, it means that it has been stored for a long time, and there are almost no useful substances left.

If technologies were violated when growing radishes, must contain carcinogens. Voids in the vegetable indicate that poor-quality or chemical fertilizers were used and the temperature regime was violated.

The easiest way to determine the freshness of a vegetable is by its tops. If it looks like it was recently plucked, feel free to make a purchase.

Negative sides

If the radish is stored for a long time, it will not only lose some of its beneficial properties, but also acquire harmful ones. In the root crop, starch will accumulate over time, and coarse fibers will appear, which are very difficult to digest and irritate the mucous membrane.

In the presence of the slightest disturbances in the work of the endocrine system, the use of radish should be severely limited. Since the composition contains substances capable of impair thyroid function and subsequently form a goiter. But if the desire to eat a radish is too great, you can simply boil it.

Pregnant women should also be wary of this vegetable. It can cause increased gas formation and harm both mother and baby.

It is also forbidden to add radishes to food for children under 1.5 years old. A vegetable is too heavy food for a fragile stomach.