Radish is the first summer vegetable. Most of both children and adults are looking forward to it. Radish is added to salads and okroshka, consumed separately from other food, and even baked.
Many people love young radishes for their delicate, juicy texture and spicy taste. However, not everyone knows how healthy this vegetable is.
Radishes are especially necessary for those who are prone to frequent colds, acute respiratory viral infections and flu. Radishes contain quite a lot of ascorbic acid, as well as a natural antibiotic. The antiseptic effect of radish on the body is due to the presence of mustard oil in it. In addition, radishes are rich in fiber, vitamins and minerals.
Radish is useful for losing weight, 100 g of the product contains only 13 kcal, moreover, it prevents the deposition of fat, stimulates the digestive process and improves metabolism.
Doctors advise people with vascular diseases to use radishes to prevent thrombosis, heart attacks and strokes. Eating radish dishes prevents the accumulation of harmful cholesterol in blood vessels.
People with diabetes should also include radishes in their diet as it regulates blood sugar levels.
When eating radishes, the tops are usually thrown away as unnecessary, but, as it turns out, in vain. The green part contains no less vitamins and useful elements than the root crop itself. The tops are crushed and added to salads, first courses, in addition to stews.
However, frequent use of root vegetables is contraindicated in people with diseases of the stomach and intestines.
