Perceptions of healthy eating
Healthy eating - do not limit yourself to eating
constantly changing, but something remains unchanged: for many decades, nutritionists recommend eating more vegetables and fruits. And vegetables not necessarily have to be expensive and exotic, a lot of useful substances contains, for example, and the usual radishes, useful properties which are known to people since ancient times.
A large family
Radishes grow very fast, so in the spring of this vegetable is there on the table one of the first. Radish has long become the main source of vitamins in the early spring when other vegetables have not been.
Most widely radish with bright pink root vegetables round or elongated. There are also red radish and orange, white and purple. All these species are useful in their own way. The same can be said about the "big brother" of radish - radish and daikon.
All these varieties combines high levels of volatile production - substances that, on the one hand, give the sharp taste of the vegetables, and on the other - have a bactericidal and antimicrobial properties. Due to the sharp taste of radish rarely becomes the main food - most often it serves as a seasoning, flavor complements other vegetables. Therefore, large quantities of radish is not usually used. But even in small doses, radishes can bring many benefits. These roots are very much potassium (useful for cardiovascular system), calcium, phosphorus, magnesium and iron. Furthermore, radish rich in fiber, which is needed for normal functioning of the gastrointestinal tract. Dietary fibers also create a feeling of satiety, which is especially important for those who want to lose weight.
Another useful feature for slimming radish - radish consumption prevents fat storage. This calorie root is very small - it is only 14 calories per hundred grams: the absorption of radish organism spends more energy.
Daikon: useful properties
If pink roots are familiar to all, the daikon radish for many - an exotic vegetable. Radishes (radish), daikon - a rather large white root comes from China.
The properties of radish is much like radishes, but there are differences: white radish roots have a soft, delicate taste. Daikon differs only a little sharpness, and in different parts of the bitter root can be expressed with different intensity.
Calorie daikon is almost the same as that of radish
Benefits and harms of radish: what you need to know about this vegetable
- Only 20 calories per hundred grams. In daikon many vitamins (carotene, vitamin B, ascorbic acid) and minerals (potassium, phosphorus, calcium, sodium, selenium, magnesium, copper, iron, chromium, iodine).
Radish improves appetite and digestion, helps cleanse the body
Cleansing the body - comprehensive restoration
, Has a slight diuretic effect.
This vegetable is good for the kidneys and liver, and active enzymes contained in daikon, improve the digestion of starchy foods. Therefore, nutritionists recommend feeding daikon dishes for dinner, if the menu includes foods rich in starch potatoes, rice and other cereals, pasta, bread. Daikon helps to digest other foods, including fatty, so salads from this root will never be superfluous on the dining table.
Unlike flavored radish, daikon is not only eaten raw as part of salads, but also boiled, baked, pickled. It turns out a wonderful low-calorie vegetable side dish to meat or fish dishes. However, during heat treatment of the vitamins is lost in daikon.
As radish, daikon radish is contraindicated for many diseases of the digestive tract. Rough fiber, which is so rich that root, can irritate the intestines and cause bloating. Despite the fact that doctors are advised to eat plenty of fiber, increasing its consumption should be gradually. In addition, from the use of daikon, as well as from the use of the ordinary radish, should give to those who suffer from gastritis with high acidity, peptic ulcer, gout
Gout - the "disease of kings"
, Some diseases of the kidneys and liver.
White radish: useful properties
White radish looks like a radish, but this root has a rounded shape. Color tubers from pale green to white, taste - slightly bitter, pungent and more dramatic than in daikon. Grated white radish with salt and vegetable oil - a traditional winter treat, not only delicious but also very healthy salad. It is proved that white radish has an antibacterial effect, so regular consumption of this vegetable boosts immunity. Small wonder that in ancient Egypt, this root was a diet of slaves engaged in the hard work on the construction of the pyramids: it avoids epidemics.
White radish - the perfect food for convalescent patients. The high content of vitamins, minerals and natural immune makes this vegetable dishes from exceptionally useful.
Vitamin C and PP are strengthened vessels. Vitamins of B (riboflavin, thiamine, pyridoxine, folic acid and pantothenic) are useful for the nervous system. Vitamins A and E help to rejuvenate and strengthen the body. List of minerals contained in the white radish, also suggests respect potassium, magnesium, calcium, sodium, chlorine, phosphorous, iron, sulfur, zinc, manganese, copper, selenium, iodine.
Calorie white radish is small - only 21 kcal per 100 grams. Fat in this vegetable is not quite negligible amounts of protein and carbohydrates only 4 grams, which makes it suitable for the root of those who restrict carbohydrates in the diet. Generally, white radish - a good choice for those who want to lose weight, despite the fact that this vegetable stimulates the appetite. This is due to the fact that white radish improves digestion and somewhat reduces sugar cravings.