Radish is a ubiquitous vegetable crop. Due to the early ripening of radish and the variety of nutrients included in its composition, the use of these root crops in food allows the body to provide the body with the necessary vitamins and minerals after winter.
Vitamins and minerals in radishes
Radish roots contain a large amount of the natural antioxidant ascorbic acid, which protects the body from viruses and bacteria, increases the elasticity of blood vessels, prevents aging and improves the absorption of iron. Just one bunch of this vegetable will more than satisfy the body's daily need for vitamin C. By the way, the brighter the radish is, the more ascorbic acid it contains.
Radish roots are also rich in B vitamins (thiamine, riboflavin, pyridoxine, pantothenic acid and folic acid), which ensure the normal course of many metabolic processes, support the proper functioning of the nervous system and are involved in the production of red blood cells. In addition, radishes contain small amounts of niacin, phylloquinone, and the vitamin-like substance choline.
Among the minerals that make up radish, potassium is the most concentrated. This macronutrient regulates the acid-base balance, removes excess fluid from the body, and supports the work of the heart and skeletal muscles. In addition to potassium, radish roots contain calcium, magnesium, phosphorus, iron, zinc, copper, manganese and selenium.
Not only radish roots are edible, but also its tops, which contain the same vitamins and minerals, but in greater quantities. Therefore, eating radish tops is an excellent prevention of hypovitaminosis. Radish greens can be added to salads, soups, okroshka.
Useful properties of radish
Mustard oils give the radish a peculiar spicy taste. These oils stimulate appetite, improve digestion, promote timely bowel emptying, have a mild choleretic and diuretic effect, and prevent the deposition of cholesterol.
A large amount of fiber contained in radish roots normalizes blood sugar levels, allows you to quickly achieve a feeling of satiety, heals the intestinal microflora and removes harmful toxic substances (heavy metal salts, radionuclides) from the body.
Radish is also rich in phytoncides - biologically active substances that inhibit the growth and reproduction of pathogens. These natural antibiotics prevent the occurrence of spring colds, relieve chronic bronchitis, pharyngitis and laryngitis.
In addition, radishes have anti-cancer properties. According to medical research conducted by American scientists from Ohio University, the coloring pigments anthocyanins contained in the peel of radish root vegetables can slow down the growth of malignant cells.
