Who knows radishes? Bright pink with sparkling white roots appear in the middle of a table in the spring, when other vegetables do not have time to mature. Benefits and harms of radishes well studied by scientists: the root have been cultivated since ancient times, and humanity had time to meet with radishes
Radish: useful properties and rules of use
better and appreciate its unique properties.
Name radish in Latin simply means "root." Indeed, despite the fact that the plants shoots are edible, long were used in food namely pink roots. But why must the pink? Radish is a variety of colors, from orange-red to almost purple, from white to yellow. The taste may also vary from sweet to a more acute. But little bitterness radish is always present due to the high content of vegetable in the mustard oil.
Homeland radish - Central Asia. But since ancient times, this vegetable has been distributed widely. They ate it in ancient Greece and ancient Rome, the late varieties of radish eaten not only with the salt and vinegar, vegetable salads as modern, but with honey dressing.
Radishes growing quickly, but not so well kept. Root vegetables are soft and "revive" them is impossible. Radishes in the fridge you can store a couple of days a week, tops, and if the tops removed. Modern technologies allow to prolong the shelf life of vegetables, but, according to doctors, it adversely affects the quality of radish, impairing its taste.
The small round or elongated roots hides a lot of useful substances. The radish contains vitamins Groups B, useful for the nervous system, as well as vitamins C and PP, the combination of which strengthens blood vessels and improves blood circulation.
Rich radishes and minerals:
- Potassium maintains the water-salt balance in the body and has beneficial effects on the cardiovascular system. Potassium is needed to combat swelling, it lowers blood pressure and is used for the prevention of depression and even stroke;
- Sodium regulates blood pressure, improves cell nutrition, helps the digestive system;
- Calcium is needed not only bones and teeth. This mineral enhances the body's defenses, it is necessary for the correct functioning of the nervous system and the heart;
- Phosphorus, like calcium, is involved in the formation of bone tissue, and also affects the activity of the brain and is involved in metabolism. Phosphorus is especially necessary for vegetarians who refuse animal food;
- Iron is especially important for women. It improves the absorption of some vitamins, promotes normal blood, increases immunity;
- Magnesium is essential for the normal functioning of the cardiovascular system. As well as this mineral is a kind of natural sedative
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Is involved in metabolism, inhibits the growth of tumors.
Due to the high content of fiber radish helps reduce blood cholesterol levels, improves peristalsis, promotes rapid gastric emptying. As a result, improves the complexion and skin condition, there is energy. Slightly bitter taste of radish stimulates the appetite. These root improves digestion and can be used to treat gout, obesity and diabetes.
Radish, along with onions and garlic
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It contains natural antimicrobial substances - volatile. Those who regularly eat salads with radish, rarely get sick even in the season of colds.
Vegetable this is indispensable for those who dream of a slim figure. In 100 grams of radish contains only 14 calories. This raw radish refers to a product with so-called "negative calorie" - which means that the root to digest organism spends more energy than it receives from it. Besides, radishes prevents the deposition of fat, improves metabolism
Improves metabolism and losing weight without dieting
. Those who want to lose weight, do not neglect and radish greens, which will give an unforgettable salads fresh and tangy taste. Especially useful tops rich in folic acid for pregnant women and those who only wants to conceive a baby.
Although usually only the food consumed roots in folk medicine is used, and radish greens. It is used as a remedy for constipation: pushing herbs in boiling water and drink three times a day with meals. And the roots are used not only internally but also externally, for example, as a nutrient and tonic mask for the face. Radish has bleaching properties and dries, fights inflammation and helps to quickly get rid of bruises and bruises.
Even the most useful product can be harmful if it is, in unlimited quantities. Excessive use of radish is not: it contains caustic substances can cause irritation of the gastrointestinal tract. How often have radishes, tells the body, if after drinking the mini-root crops appear discomfort, it is better to take a break.
Some doctors generally recommend eating radishes no more than once a week, but if more frequent consumption of vegetables has no effect on health, you can pamper yourself with delicious root vegetables and more.
In all diseases of the digestive tract from the radishes have to give up: the use of root has an irritating effect on the stomach and intestines. So, gastric ulcer, gastritis, colitis and enterocolitis, as well as any other similar diseases of the radishes have to forget until they are cured.
Precautions should eat radishes and diseases of the thyroid gland. In some cases, nutritionists recommend eating a radish is not cheese, and boiled form. Of course, boiled and roasted radishes loses some vitamins, but, nevertheless, it remains a useful and low-calorie dish.
Since the radish increases appetite, after its use is to watch portion sizes to avoid overeating. It is recommended to combine radishes with fresh herbs and, of course, avoid fatty dressings that instantly transform a salad diet heavy in calories.
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