It is generally accepted in the people that the radish relieves many ailments and diseases. There is a radish of winter, round, white, black and green, radish is different. All varieties differ in taste, color, size, shape and composition of useful substances and useful properties. And so, let's start to disclose useful properties, and start with a radish green .
And so, what is the green radish good for? It is also called Margelan radish in another way, it is radish LOBO and it is also a Chinese radish, and it is also a summer radish. Green radish has very bright taste qualities than other varieties, but it has much less bitterness and useful elements. Green radish was brought from Uzbekistan. There it is grown in a very interesting way, the leaves are specially cut out so that the sun's rays can penetrate into the root crop, but most importantly, in comparison with potatoes, harmful substances do not accumulate in the radish. Radish contains essential oils, and acuity is attached to glycosides. Also radish contains sugar, fiber, fats, vitamin C. B1 - thiamine improves the function of the nervous system, improves the metabolism. Riboflavin, contained in the green radish, is responsible for restoring tissues and improving vision. Vitamin PP improves the functioning of the respiratory tract, the work of the heart and stomach. Pyridoxine accelerates metabolism and regulates blood sugar levels. Potassium and sodium salts tonify the muscles, improve kidney function and remove excess water from the body. Calcium improves bone health and joint function. Green radish stimulates the production of gastric juice and thereby improves appetite.
Black radish is the most bitter and most useful. Black radish, it's winter, it's also round. It contains a large number of essential oils and organic acids, as well as important microelements for human health - iron, potassium, calcium, magnesium. Black radish has antiseptic properties, and besides in black radish there are no side effects! Radish destroys bacteria cells, and radish juice quickly heals various wounds and ulcers, ulcers and sores. Radish is a diuretic, thereby improving the functioning of the kidneys. Black radish juice with honey is an excellent remedy for flu and cold. Just radish juice cleanses the body and eliminates excess weight. Black radish is not recommended for people who suffer from gastritis, ulcer and heart disease. Decoction of radish improves sleep and helps with acute toothache. Radish helps cure malignant tumors. Seeds are also used to produce essential oils in industry. Radish juice is also used to improve the condition of the hair.
Green and black radish not only improves appetite, but also the entire state of the gastrointestinal tract. Radish is a good cholagogue. Green radish improves the functioning of the intestines, which reduces the possibility of constipation, diarrhea, eliminates discomfort in the intestines. Green radish removes excess cholesterol from the blood, so it is recommended to eat it for people suffering from excess cholesterol in the blood. Useful properties of green radish consist in the fact that immunity is strengthened. Since the green radish has antibacterial properties, it reduces the risk of pertussis, pneumonia and bronchitis.
And in order to get rid of the pain in the formulations, you need to rub the radish and put it on the disturbing sites, it also helps with bruises and abrasions. Since the leaves and peel of radish contains vitamin C 3 times more than in the root crop, you need to brew the leaves in hot water and drink with colds and flu. But there are also contraindications, it is not recommended to eat green radish in people suffering from stomach ulcers and duodenal ulcers. Also, it is not recommended to eat radish for people suffering from gastritis, with kidney and liver diseases. It is used as a seasoning, side dish and an independent dish. Radish is white , it is winter and round, unlike black radish, it has a slightly less acute taste. It contains a large amount of ascorbic acid and dry substances.
Daikon is a Japanese radish. The inhabitants of Japan consume it every day in the form of a side dish, as a seasoning and as a separate dish. Daikon is a distant relative of radish and radish. Daikon to taste is very different from its relatives, its taste is softer and more tender. The taste of the daikon varies depending on the part of the root - the closer to the root, the sharper. The sweetest part is the middle of the daikon. Daikon also has all the useful properties. It can be used for food in any form, it depends only on your imagination. The storage of the daikon lasts no more than two weeks, but it is better not to pull it with storage, but use it for several days.
Radish also refers to one of the radish species. Radishes include small varieties of radish, and they number about 20 species. Radish stimulates appetite, improves digestion, tones up the body, replenishes the deficiency of minerals. It is useful for anemia, improves complexion and improves skin condition. Radish juice helps with spasms in the liver, removes stones in the gallbladder, is useful for dry cough. Radish is useful for tooth decay, eliminates itching of the skin, helps with lung diseases, strengthens immunity, improves vision, strengthens bones and smoothes wrinkles.
Radish is winter, round, black, white, it can be different, but it is always useful for our body. Eat radish and stay healthy!