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Green Radish

Benefits and Recipes

Green Radish

Green Radish, is also known as Raphanus sativus var.

Read this article in Chinese. (中文阅读)

Nutritional Benefits of Green Radish:

According to article by Dr. Ma Fang, Chief Physician of the Clinical Nutrition Department of Peking Union Medical College Hospital, and is published on “You Lai Doctor”, Green Radish,

To listen to this article, click below button:

1. Green radish can moisturize intestines and passing stool easily. Green radish is a green variety that can be eaten raw. The upper part of the radish is sweet and less spicy, and the spiciness gradually increases towards the end. In addition to eat them raw, they can also be used to make soup, dry pickling, salting and making pickled vegetables. Green radish contains lignans and the trace element selenium. It also contains a large amount of dietary fiber and plant cellulose, which can clean up toxins in the human body and has the effect of moisturizing the intestines and passing stool easily. Other digestive healthy food.

2. Green radish can moisten the lungs and relieve cough. Green radish is a food with a cold nature. It can reduce inflammation and is anti-microbial. Green radish may nourish yin and moisturize dryness. It can relieve adverse symptoms such as cough, phlegm and shortness of breath caused by lung heat and dryness. In addition, when adverse symptoms such as bronchitis and pneumonia occur, drinking green radish juice can also relieve the symptoms. Other anti-inflammatory natural foods. Other natural foods that assist respiratory system.

3. Green radish can promote digestion. Eating more green radishes in daily life can also improve the digestive capacity of the human gastrointestinal tract, because green radish contains a large amount of dietary fiber and is also rich in enzymes. It can not only promote the secretion of digestive juices, protect the gastrointestinal mucosa, but also accelerate gastrointestinal motility, promote the digestion and absorption of food, and relieve the symptoms of food accumulation and indigestion. Other digestive healthy food.

Editor’s view (Click to read more） Consumption of new food (Click to read more)

Do you know? Heterocyclic amine is a chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, boiling, and barbecuing. “Heterocyclic amines” are carcinogens (substances that may cause cancer). It is also called HCA. Source: National Cancer Institute (of United States)

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Let’s try to make them taste as delicious as the nutrients. These radish recipes could be a start.

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