Radish is a vegetable crop belonging to the Cabbage family (genus Radish). The Mediterranean territory is considered the homeland 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 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.
Red radish - in cooking, the root crop of the plant of the same name, a popular agricultural crop throughout the world. It is grown mainly in regions with a temperate climate. The appearance is characterized by an oval shape, small size (up to 3 cm in diameter) and color in various shades of red.
calories
100 grams of red radish contains about 16 kcal.
Composition
The chemical composition of red radish is high in carbohydrates, fiber, vitamins (B4, B9, C, K), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, iodine, cobalt, manganese, copper, fluorine) .
How to cook and serve
In most cases, red radish roots are used for food purposes. Their use in cooking is limited by the characteristic taste due to the presence of mustard oil glycoside in its chemical composition. As a rule, red radish roots are added to meat vegetable salads, okroshka, meat and vegetable stews.
Far less often, radish tops are eaten, despite its extreme usefulness in terms of the content of vitamins, minerals and other biologically active substances. Its use in cooking is most often limited to vegetable salads, cold and hot first courses. At the same time, tops are used for food, both fresh and stewed.
How to choose
High-quality red radish is distinguished by a smooth and smooth surface of the skin of root crops and bright green, juicy and elastic tops. In this case, vegetables with dark spots and mechanical damage should be avoided.
Storage
Red radishes should be stored in the refrigerator. In this case, it is recommended to remove the tops, which extract moisture from the root crop. This will extend the shelf life of red radishes to several weeks. If the tops need to be left, then it should be periodically moistened with water.
Beneficial features
The use of red radish has a moderate choleretic and diuretic and laxative effect on the human body, and stimulates appetite by stimulating the secretion of gastric juice. In addition, this vegetable normalizes the level of sugar in the blood, helps to remove the so-called “bad” cholesterol from the body, thereby preventing the occurrence and development of a number of diseases of the cardiovascular system.
Another useful property of red radish is the ability to have a wound-healing, anti-inflammatory and bactericidal effect, which is why this vegetable is recommended for use in various diseases.
Use restrictions
Individual intolerance, some chronic diseases of the digestive and cardiovascular systems during an exacerbation. Excessive consumption of red radish can cause increased gas formation in the gastrointestinal tract, as well as irritation of its mucous membranes.
Calories: 20 kcal
Proteins: 1.2 g
Fats: 0.1 g
Carbohydrates: 3.4 g
Initially, radishes began to be grown in Asian countries, and only then did they hit the dining tables of Europeans. In Russia, he ended up thanks to Peter the Great. Radish is most often added to soups and salads, and much less often it is crumbled into sauces. Very often recently, not only the radish itself, but also its leaves have been used, as they give the dishes a rather unusual taste and aroma.
Benefit
Radish is used as a treatment for small cuts, as it can protect the wound from infection. Well, it restores the mucous membrane of various internal organs. It strengthens the immune system and serves as a prevention of many diseases, while causing appetite. And of course, radish has found its place in folk medicine. A decoction of its leaves is used against inflammation of the gums.
Harm
If you store radish for too long, then it begins to lose its beneficial properties, as well as add calories. Also, you should not use it if you have diseases of the stomach or intestines.
The usefulness of any product is determined by the content of essential vitamins, macro- and microelements in its composition. Product Radish contains the largest amount of the following substances necessary for our body:
- among the vitamins with a high content stand out Vitamin C, providing 27.8% of the daily value per 100 g of product, Vitamin B6 (pyridoxine)- 5% and Vitamin B5 (pantothenic acid) - 4%;
- stand out among macronutrients Potassium, Phosphorus And Calcium(100 g of the product contains 10.2%, 5.5% and 3.9% of the daily requirement of these elements, respectively);
- among the microelements, the best indicators are Vanadium, Cobalt And Chromium, the content of which in 100 grams of the product Radish provides 462.5%, 30% and 22% of the daily value, respectively.
Below are tables with the detailed composition of the product. The tables, in addition to nutritional value, provide data on the content and daily requirement of substances such as vitamins, macro- and microelements. The graphs of micro and macro elements reflect data on the percentage of these elements relative to the recommended daily allowance.
The calorie chart shows the contribution of proteins, fats and carbohydrates to the calorie content of a protein product as a percentage. Each gram of protein provides 4 kcal, carbohydrates - 4 kcal, fat - 9 kcal. These data are very important to know when maintaining some diets that imply one or another percentage of carbohydrates, fats and proteins in the diet.
In the Mediterranean and China, radishes were grown 3,000-5,000 years ago. In Europe, it has been known since the 16th century, but modern salad forms were introduced only in the 18th century. It was brought to Russia by Peter I when the Russian tsar was returning from the Netherlands, where he studied shipbuilding.
There is a funny version of how lettuce radish was bred. In the Mediterranean since ancient times, large radishes have been grown and eaten. Striving for high yields, small-fruited specimens were not left for seeds. But there was someone who liked the taste of small root crops. Collecting seeds from "rejected" small-fruited plants, he easily brought out a variety more tender and juicy than radish, which became known as radish.
The nutritional value
Nutritional value of 100 g:
- Calorie content: 20 kcal
- Proteins: 1.2 gr
- Fats: 0.1 gr
- Carbohydrates: 3.4 gr
- Dietary fiber: 1.6 gr
- Organic acids: 0.1 gr
- Water: 93 gr
- Mono- and disaccharides: 3.1 g
- Starch: 0.3 gr
- Ash: 0.6 gr
Macronutrients:
- Calcium: 39 mg
- Magnesium: 13 mg
- Sodium: 10 mg
- Potassium: 255 mg
- Phosphorus: 44 mg
- Chlorine: 44 mg
Vitamins:
- Vitamin PP: 0.1 mg
- Vitamin B1 (thiamine): 0.01 mg
- Vitamin B2 (riboflavin): 0.04 mg
- Vitamin B5 (pantothenic): 0.2 mg
- Vitamin B6 (pyridoxine): 0.1 mg
- Vitamin B9 (folic): 6 mcg
- Vitamin C: 25 mg
- Vitamin E (TE): 0.1 mg
- Vitamin PP (Niacin equivalent): 0.3 mg
Trace elements:
- Iron: 1 mg
- Zinc: 0.2 mg
- Iodine: 8 mcg
- Copper: 150 mcg
- Manganese: 0.15 mg
- Chromium: 11 mcg
- Fluorine: 30 mcg
- Boron: 100 mcg
- Vanadium: 185 mcg
- Cobalt: 3 mcg
- Lithium: 23 mcg
- Nickel: 14 mcg
In small juicy root crops, there are only 14 kcal per 100 g, but there are a lot of vitamins and other useful substances, among which mustard essential oil, fiber, carbohydrates, salicylic acid should be distinguished.
Interesting: young tops contain the same substances as radish roots, but in greater concentration. Unlike the root crop, the tops are rich in folic acid - the key to the health of newborns.
The benefits of radish
Residents of central Russia, and especially children, are looking forward to the early harvest of radishes: along with greens, this is the first supplier of vitamins after a long, long winter. How useful is radish from the point of view of specialists?
Useful properties of radish:
- it is a mild choleretic, appetite stimulant;
- decongestant diuretic;
- activates intestinal motility, treats habitual constipation.
Juice is recommended for obesity, to improve metabolism. Salads and juice are recommended for people with diseases of the gallbladder and liver, gout, and diabetes. In folk medicine, it is believed that radish helps, this is explained by the presence of anthocyanin in it.
Of course, early radishes help fight beriberi in the most difficult period, at the end of spring - after all, no overseas fruits can replace spicy salad “only from the garden”.
The beneficial properties of the tops are the same as those of the root crop, but the concentration of nutrients in it is higher.
Important: the main value of this green for pregnant women is folic acid, thanks to which the pregnancy proceeds safely, and the nervous system and brain of the child are formed without deviations.
Radish damage
It is easy to assume that the main contraindication of radish is gastrointestinal diseases associated with high acidity and damage to the mucosa. Of course, with exacerbation, pancreatitis, it should be excluded from the diet.
Not everyone knows what is harmful radish in case of illness. The cyanogenic glycosides present in it can contribute to the appearance of goiter - an abnormal growth of thyroid tissue.
Note: radish causes gas formation in babies, so for children under three years old it is contraindicated, and up to five it is not recommended.
Application
If you have stomach problems, and you really want a young radish, you can mix its juice with carrot juice (in a ratio of 1: 2) and drink one glass a day. The mucous membrane of the stomach will not only not become inflamed, but will also recover.
pink radish
Good afternoon, dear readers! Housewives often add radishes to vegetable salads in spring and summer. Not many people like the bitter-sweet taste, but there are lovers and fans of this vegetable.
We are accustomed to pinkish fruits, but there are also yellow, purple, burgundy, white. There are many varieties, but the beneficial properties are almost the same for fruits of any color.
Radish: composition
If you disassemble the radish into chemical elements, then most of all it contains Vitamin C, followed by Vitamins of groups B, E, D, PP. Gives a little bitterness to this root crop.
Of the trace elements, it can be noted - iron, magnesium, potassium, phosphorus, calcium, chromium, zinc, sulfur. It contains a lot of protein, dietary fiber, natural sugars.
On a note! Enough to eat 100-120 gr. of this vegetable to replenish the daily intake of Vitamin C.
Radish multi-colored radish calories
There are not many calories in this root vegetable, to the delight of those who want to lose weight. In 100 gr. The product, depending on the degree of maturity, contains only 14-16 kcal.
How many radishes can you eat per day?
To improve the body and for the prevention of spring beriberi, it is recommended to use no more than 150 gr. in a day. Many gastroenterologists believe that it is desirable to limit one or two times a week as part of vegetable salads.
But, if everything is in order with your gastrointestinal tract and no side effects are found, then you can eat at least every day, just follow the measure.
On a note! Radishes are digested in the human body for a little over three hours.
Radish multi-colored Radishes: benefits
1. Due to the high content of Vitamin C, it helps to strengthen. Doctors recommend replacing pharmacy multivitamins with this root vegetable in the spring. The fruit is useful for the prevention of colds and infectious diseases, such as tracheitis.
7. A very interesting property of a vegetable that not many people know! But in vain! If you mix radish juice with pulp, then you can easily relieve hangover symptoms and reduce cravings for alcohol.
8. Root juice can lubricate wounds and abrasions, which will cleanse and enhance the regeneration of skin cells. To get rid of a headache, it is recommended to smear whiskey with fresh radish juice.
9. The root crop has gained popularity in cosmetology. Facial masks help to give the skin a radiant look, cleanse pores, whiten freckles and age spots.
10. A decoction based on the root crop helps to eliminate cough and sore throat.
11. The root crop has a diuretic and decongestant effect, is able to remove bile from the body.
12. Vegetable salad with radish and vegetable oil is recommended for people with diabetes to normalize blood sugar levels.
How to remove bitterness from radishes
If you do not like this bitter taste at all, then you can remove the pink skin and throw the radish in slightly brackish water for 30-40 minutes. But! Useful substances that endow this vegetable with antibacterial properties will leave with bitterness.
Radish for women The benefits of radishes for a woman's body
1. Regular consumption of pink radish will help to avoid development.
2. It has a positive effect on the digestive system, normalizes the water-salt balance, removes excess fluid from the body.
3. It has a rejuvenating effect, has a beneficial effect on the skin condition.
4. It will help get rid of extra pounds or maintain weight at the right level, improve metabolism, remove toxins from the body.
Radish face masks
You can make good homemade masks from mashed radishes, which will give the skin a healthy look, smooth out all the bumps.
Mask for dry skin
Necessary: Grate the root crop, add olive or peach oil, apply the mass on the face, rinse after 15 minutes with warm water. Butter can be replaced with cream, sour cream, kefir, egg yolk.
Mask for the face For skin whitening
Necessary: On a fine grater, grate a pink vegetable, fresh, add a spoonful of chopped sour cream. Mix the mass, apply on the skin with a thick layer, rinse after 30 minutes.
Necessary prepare freshly squeezed juice, which is good to wipe for whitening, acne scars, intimate areas, armpits.
To soften the skin and enrich with vitamins
Necessary: mix the chopped root crop with melted butter 82.5% fat. The mixture is applied for 15 minutes, washed off with milk or warm water.
Radish during pregnancy
1. The root crop will enrich the body with essential vitamins, help relieve symptoms, get rid of edema.
2. It will improve intestinal motility, eliminate increased gas formation and relieve the problem with.
3. - this is the main vitamin for a pregnant woman, which is involved in the proper formation of the fetus. And calcium will strengthen the bone tissue of both a pregnant woman and an unborn child.
4. Helps regulate weight.
5. Regular consumption of salads with radishes dressed with olive oil will protect a pregnant woman from flu and colds, and strengthen the immune system.
6. Women during pregnancy, due to a hormonal imbalance, quickly get tired, become whiny and irritable. A vegetable will help to cope with this problem.
7. While breastfeeding, it is possible for a nursing mother to include radishes in her diet, but only when the baby is three months old.
For children At what age can you give a child a radish?
It is not recommended to give a pink root vegetable to very young children. Try introducing a new food to your child's diet starting at two years of age.
It is best to chop the radish and add it to your favorite salad. Although many children simply refuse to eat radishes because of the specific bitterness.
1. Pink root crop will strengthen the protective functions of the body and increase resistance to third-party infections.
2. Strengthens children's teeth, improves the condition of bones, nails and hair.
3. Helps prevent obesity in children.
4. Strengthens the nervous system, improves appetite, regulates stool.
radish tops Radish tops: useful properties and contraindications
Few people know that the top leaves (tops) in their chemical properties are not inferior to the root crops themselves.
After a long winter, the body is so lacking in vitamins, which can be more than replenished by adding young leaves to salads or borscht.
Necessary: Young leaves (enough 20 gr.) Rinse well, dry, finely chop, pour a glass of boiling water, leave for 60 minutes.
How to choose and store radishes
1. When choosing a pink root vegetable, inspect the appearance. The fruits should be undamaged, smooth, medium in size. It is better to buy a vegetable with tops, but when you come home, cut it off. During storage, it will pull useful substances from the root crop, so you will deprive yourself of all the vitamins.
2. Cracks in the fruit mean that the vegetable did not have enough water, it will certainly be very hard and unnecessarily bitter in taste.
3. It is best to store in the refrigerator in a separate vegetable compartment in a bag or plastic container. With tops you can store no more than a day, and without tops no more than a week.
Radish: harm and contraindications
1. On an empty stomach, as the juice can burn the walls of the stomach and cause or exacerbate peptic ulcer.
2. With kidney disease, urolithiasis, inflammation of the pancreas.
3. With diseases of the thyroid gland.
4. Do not use vacuum-packed root vegetables. They have lost their useful properties and have accumulated a large amount of starch. They will not bring anything good to the body, but stomach problems and diarrhea are a must.
Video: “Live healthy” and Elena Malysheva. Radishes - benefits, how to choose, how to store, how to eat
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