Red, green and white water, first of all, radish is better
China is the hometown of radishes and has a long history of cultivation and use. As early as in the Book of Songs, there are records of radishes.
People often say “eat radish in winter, eat ginger in summer, and keep healthy throughout the year.” There are many varieties of radish. The common ones are carrots, green radishes, white radishes and water radishes.
But consumers are confused. Since they are all radishes, what is better at first?
Carrots, also called carrots, are rich in carotene, and are rich in nine amino acids such as alanine and calcium, phosphorus, iron and other minerals.
Carrots contained in carrots have significant effects on protecting eyesight and promoting children’s growth and development.
Carrots eat raw and nourish blood, and eat tonic.
Among them, carotene is a fat-soluble substance. Stir-fry with oil is the best way to eat it, and its nutrients can be fully absorbed.
Carrots are washed, peeled and peeled into pieces, and chicken or pork bones are boiled into soup, so that the nutrition is doubled.
White radish contains protein, trace amounts, and rich calcium, and is also rich in vitamins, phosphorus, iron and other minerals. The Compendium of Materia Medica is called “the most advantageous of vegetables”.
Eating white radish promotes digestion and eats Qi.
The raw spicy ingredients can promote the secretion of gastric juice, adjust the dialysis function, have a strong anti-inflammatory effect, and also relieve cough.
Stewed with chicken, pork, mutton, etc., can be nourishing and smooth.
Green radish amylase, protein, potassium and other minerals are high in content, have spleen strengthening, more sputum implantation, dry mouth and thirst.
Every 100 grams of radish contains 8 grams of protein, 45 milligrams of vitamin C, and rich supplementary fiber.
With diuretic, digestion and other effects.
These two kinds of radish are usually eaten raw, sweet and spicy, crispy and pleasant.
In fact, some radishes have good nutrition and have their own “strengths”.
From the perspective of Chinese medicine, white radish can replenish qi and smooth qi; red radish can replenish heart, promote blood circulation and nourish blood, and patients with cardiovascular and cerebrovascular can eat more; green radish can clear heat and relax liver, and water radish has particularly good diuretic function.
You can choose the most suitable one according to your physical fitness.