In Russia, this vegetable appeared under Peter I, and was one of his favorite snacks.
Radish roots are usually pink and dark red. However, there are varieties of other colors: from purple to white. The shape of radish root crops is also diverse: from oblong to "classic" round.
If we cook at home, then radishes are used mainly for making salads. Recipes with radishes are often advised to use not only root vegetables, but also young greens. Each national cuisine has its own signature recipes on how to cook radish dishes. For example, in India, a recipe with white radish recommends using it in a salad along with cucumber. Moreover, you need to fill it with an original sauce made of yogurt and nuts. In China, radishes are added to
roast
. In our country, radishes are traditionally served with butter.
By chemical composition, radish resembles its closest relative, radish. It also contains elements such as iron, calcium and potassium, although in less quantity than radish. But radish surpasses it in the amount of vitamins of group B. Folic acid, which is also useful for the body, is only in radishes, but it is absent in radishes. In addition, radish contains mustard essential oil and the antimicrobial substance lysozyme.
Radish increases appetite, stimulates and accelerates the digestive process, has a diuretic effect. A compress of freshly grated radishes helps well with arthritis and sciatica.
However, radish is contraindicated in gastric ulcer, as well as in gastritis with high acidity. They should not get carried away with kidney and liver diseases.
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