Usual Radish: Benefits and Uses

Bright red root crops, characterized by a piquant taste and juicy pulp - an excellent ingredient for salad, as well as a good tool for replenishing the supply of vitamins in a weakened body after the winter. The beauty of the radish, the use of which is undeniable, remains an unknown vegetable composition for many people. Doctors recommend to be cautious with acute to taste fruits to people with some diseases.

What is the use of radishes?

About the amazing properties of this plant, almost nothing is known to ordinary housewives, and it is in these roots that a huge dose of all the necessary ascorbic acid is contained. To make up for the daily need for this substance, it is enough to eat a small bunch of radish. Supporters of diets will also be able to assess the vitamins in the radish and do not gain excess weight: 100 g of the product contains only 14 kcal. In addition, this vegetable has properties that accelerate and restore the natural metabolism. Some nutritionists have observed the striking effect of radishes - it prevents the formation of fat.

The number of varieties of this plant is so great that even the most demanding gourmet will be able to pick up a couple of suitable variants. There are brown, red, burgundy, white, purple, pink and yellow radishes. Benefits from different varieties will be different, but the total content of nutrients is approximately the same.

What is inside the fruit?

Radishes include carbohydrates and proteins, vitamins, various mineral salts, nitrogenous and ash substances, as well as phytoncides, which are considered natural natural antibiotics that save the body from spring colds. Strange as it may seem, the most part of the plant, most saturated with elements useful to humans, is the tops. Salads are made from it, green soups are cooked, even they are used in stewed form as a side dish for meat. It is here that the lion's share of all the nutrients that accumulated during the growth of the radish is contained. The benefits of the tops are pleasantly combined with its spicy taste, which can diversify any meal.

And what is the root itself? The radish fruit has a very specific taste, which is often quite acute. The more in the root of essential oils, the more bitter it will be. Despite the calorie content, comparable to tomatoes or zucchini, the radish has twice as many useful proteins involved in building the body cells. There is in this vegetable and a small amount of sucrose, a lot of fiber and vitamins C, PP and Group B, namely B1 and B2. Often a radish is recommended for consumption if there are a lack of such elements as potassium, phosphorus, sodium, magnesium and iron. In small amounts is present in the root of calcium.

Dangerous vegetable - radish

Despite all its irreplaceable properties, one should not eat root crops in significant quantities. It turns out that it is quite dangerous for some people to have even a radish. The benefits that this vegetable can bring are completely offset by possible negative consequences. So, it is undesirable to use radish for any gastrointestinal diseases, otherwise there may be colic or various exacerbations.