Useful properties of green radish, selection and storage of root crops

Green radish is not very popular among the population, so not everyone knows how and where it is used, and what useful properties it has. But in fact, a root vegetable of a specific color has a large list of vitamins and has a beneficial effect on the body. Before starting the application, it is worth not only highlighting the composition of the product separately, but also familiarizing yourself with situations in which you should not use the product.

Content:

• Description of green radish
• Composition and calorie content
• Useful properties of a root vegetable
• Green radish in medicine
• Slimming green radish
• Green radish in cooking
• Harm and contraindications for use
• Tips for choosing a green radish
• Storage methods and rules

Description of green radish

Green radish is an earthy vegetable with a specific color shade. The plant received such a tone due to the fact that it is constantly exposed to direct sunlight. This is due to the fact that almost the entire surface of the product tuber is on the surface of the earth. The part that remains in the ground does not change its tone and is whitish in tone.

The taste of the radish variety is similar to the black root vegetable, but has a slightly bitter taste and a specific aroma.

The root crop grows very quickly. If you plant seeds in the first summer month, then after 28-30 days you can uproot ready-to-eat vegetables from the soil. The main thing is to collect the plant on time. If you overexpose in the garden, then there is a possibility that the tuber will lose its juiciness, and the inside will become hollow.

Green radish has many names, so many call it differently: Margelanskaya, Lobo or Daikon. The plant is one or two years old and belongs to the Cabbage genus. For cooking, the roots themselves are used, as well as young and juicy leaf plates.

Composition and calorie content

A green root vegetable is distinguished by the presence in its composition of a significant amount of vitamins and microelements. Due to this, rhizomes, used for food or for other purposes, have a strong positive effect.

The product contains the following list of nutritional components:

• Ascorbic acid.
• Theanine, glycine and isoleucine.
• Retinol;
• Pantothenic acid, as well as Nicotinic, Glutamic and Aspartic.
• Valine, Arginine and Lysine.
• Riboflavin.
• Tocopherol and threonine.
• Pyridoxine.

Trace elements include calcium, sodium, phosphorus, calcium, magnesium and iron. Essential oils and beta-carotene are present, a large amount of fiber, which helps to improve digestion.

In addition, radish is a low-calorie product, which in its volume has only 32 kcal. The product contains 6.5 grams of carbohydrates, 2 grams of proteins, and only 1.9 grams of fats.

Useful properties of a root vegetable

Due to its unique composition, the root crop is recommended for use as a prophylaxis to prevent the possibility of infection with serious diseases.Periodic intake of cooked various culinary dishes increases the strength of the body's protective function.

The following beneficial qualities of an earthy vegetable are distinguished:

1. Improving the clarity and perception of the picture of the outside world by the organs of vision - is carried out due to the presence of vitamin A.
2. Normalization of the functioning of the digestive organs - stimulates the establishment of appetite, neutralizes the formation of feces, stimulates improved food processing.
3. Stimulates an increase in the immunity of the patient's body.
4. It has a bactericidal effect, which significantly helps with colds, pneumonia, bronchitis or flu.
5. A green vegetable, if chopped on a fine grater, is excellent for therapeutic effects for pain in the spine, for gout, or for treating joints.
6. It acts on a decrease in the concentration of glucose in the bloodstream, reduces an excessive increase in the volume of cholesterol in the lymph. The agent is prescribed for prophylaxis to prevent the acute course of the condition in cardiac pathologies and diseases of the circulatory system.
7. Thanks to the elements available in the composition of the earth product, the products of intoxication are removed from the body: toxins and harmful substances present inside the patient's organs.
8. It is excellently used to strengthen the structure of the hairline and improve its health. The substance nourishes the hair follicle, blocks the appearance of prerequisites for hair loss and neutralizes the balding process.

In some situations, when the product is consumed in the required volume, not exceeding the norm, it carries out a choleretic effect, removing excess water from the body, which leads to the elimination of swelling of the extremities. Because of this, the remedy is recommended for pathologies of the liver, kidneys and gallbladder.

Green radish in medicine

Due to the beneficial qualities of an earthy vegetable of a specific shade, it is excellently used to treat various pathologies. First of all, it helps with colds of the autumn-spring period, with signs of acute respiratory viral infections and influenza.

Features of the use of the vegetable:

• The most commonly used agent in the treatment of painful sensations in the oral cavity and the back of the larynx, as well as in the presence of cough, is a compound of juice squeezed from radish and liquid honey. You will need to cut off the upper part of the tuber, cut out a cavity inside, removing the content from there. Pour honey into the resulting hole, and cover the top with the cut top. In this form, it is required to leave the vegetable for 6-7 hours, so that a liquid forms inside, which is subsequently consumed in 0.5 tbsp. no more than 3 times, 30 minutes before meals.
• With a strong cough, a lingering nature, the earthen root crop is rubbed on a fine grater. The resulting mass is filtered. The liquid combines with warmed milk, after which the entire consistency must be drunk in one gulp.
• If a patient has diabetes mellitus, then during the period of acute course of the disease, it is possible to use the following recipe. It is necessary to grind 3 kg of vegetable, put it in a thick layer in a container and pour the entire contents with alcohol or vodka in a volume of 0.5 liters. In this form, the product is insisted for 1.5 months. Consumed up to 4 times a day, 20 ml.
• In the event of severe burns or bruises, the radish is rubbed on a fine grater, and the resulting mass is applied to the damaged area. If a hematoma is detected, the grated mass is also combined with 1 tsp. honey of a liquid consistency and applied to the affected area in the morning and before going to bed.
• In case of gout, it is recommended to combine the grated mass in equal proportions with salt and vodka. Apply the resulting mixture to the affected area for up to 40 minutes. To relieve edema, the recipe is slightly modified. It replaces vodka with water and additionally boils the resulting product for 10 minutes. After cooling, the product is drunk during the day, completely replacing the water with it.

Slimming green radish

The green root vegetable is not used in the development of weight loss diets. This is due to the fact that the plant is forbidden to be consumed in large quantities. Instead of benefit, it can do significant harm: it provokes irritation of the mucous membrane of the digestive organs, including the intestines.

But at the same time, some dishes can be easily replaced with dishes that include a root vegetable. It is recommended for diet food to prepare salads from fruits or vegetables, with radish, apples, lemon, cucumbers, cabbage, carrots or other types of greens.

There are such recipes that help get rid of excess fat mass:

• Vitamin salad - 1 pc. apples, radishes, 2 medium carrots, green onions, herbs, 3 tsp. rast. oils. Chop the earthen root vegetable and the orange beauty on a fine grater, pre-cut the apple into small strips, chop the greens. Mix all ingredients, add oil and salt to taste;
• Carrot salad - 1 pc. grated carrots and radishes, 1 chicken egg, boiled in advance. Mix all the ingredients and sprinkle with juice from squeezed lemon, add a little salt and 1 tbsp. olive oil. Sprinkle with herbs on top.
• To get enough, patients are allowed to eat salad with quail eggs, as well as boiled poultry or veal. Soup with the addition of a green product is also distinguished by its peculiar taste. Stew with radish is a great option for dinner.
• The grated radish will be a delicious side dish for lean meat boiled in water. The product can be a good addition to any dish, the main thing is not to combine it with sour cream or mayonnaise.

Green radish in cooking

The root vegetable is also used in simple food to increase the patient's immunity, to improve the functioning of internal organs. The following recipes can be used:

• Cook and chop the chicken fillet. Purchase 0.3 kg. root vegetable, which will need to be cut into thin pieces, in the form of straws. Fry 1 piece of onion in butter. Mix all the ingredients, add a little salt and season with 3 tbsp. mayonnaise.
• For the soup, you need 0.5 kg of pork ribs, 1 earthen vegetable, 3 ginger, 2 pcs. onions and 2 tsp. goji berries. The ribs should be chopped so that each piece is no more than 3 cm, then dry. Fry them in oil.
• Add the pre-grated mass of onion and ginger to the ribs obtained. Extinguish again for 2-3 minutes to obtain a smell. Pour in 3.5 tbsp. boiled water and wait until it boils completely. Season if necessary, boil for 30 minutes. Then add the goji berries.
• The final step is to prepare the radish. Remove the top skin from it, cut the product into 4 parts, chop them and add to the dish. Then it will take a few minutes to stew and sprinkle with herbs on top.

It is recommended to serve such a dish hot, freshly cooked.

Harm and contraindications for use

Although a green plant has a large number of useful qualities and has a therapeutic effect, before using it, you should first familiarize yourself with the contraindications.

There are the following situations in which the product can provoke side effects and worsen the patient's condition:

1. With the development of diseases such as gastritis, enterocolitis, ulcers or pancreatitis.
2. With pathologies of the kidneys or liver.
3. With inflammatory processes identified in the large or small intestine.
4. It should not be used also in case of myocardial pathologies and increased gas production. You should not risk the development of an ulcer with a high production of gastric juice in the digestive organs.
5. Also, the period of gestation becomes a critical moment for eating radish-based dishes, the time in the first weeks after conception is especially dangerous.During this period, all important organs of the future person are formed, therefore, the influence of useful qualities can negatively affect the state of the embryo, which will lead to developmental defects.
6. Also, the root vegetable contains essential oils that provoke a decrease in tone and provoke a contraction of the uterus. The ongoing processes can cause a frozen pregnancy or spontaneous miscarriage.
7. Do not use radish for nutrition while breastfeeding a baby. The substance passes into breast milk and is transported during breastfeeding. It can negatively affect the unformed organism. Therefore, it is not recommended for babies, not only babies, but also children under 5-6 years of age to use the product.

The substance brings the greatest harm to the internal organs of a person in a stale form. Therefore, it is required to purchase only a fresh product and it is not necessary to store it in the refrigerator for a long period of time, it is better to use it immediately for treatment or for food.

Tips for choosing a green radish

In order to prevent harm to the body when consumed, it is worth choosing a green root crop with special care. The plant can be purchased in specialized stores throughout the year, so you should not stock it up for a long time, you can buy it if necessary.

For the correct choice of a product, it is worth studying some rules and adhering to them clearly:

• Among the varieties of green products, you must choose a medium root vegetable. The optimal size, in which all nutrients are present in the required volume, has a tuber of 5-6 cm.Choosing a larger fruit, you can find an empty cavity inside, and the pulp of the plant itself will be tough and dryish.
• It is necessary to try the fruit for elasticity - it is in such a root crop that the required amount of vitamins, macro- and microelements will be maintained. If the vegetable has a sluggish surface, and when pressed, the softness of the fruit is felt, then the product was stored incorrectly, it should not be taken.
• It is imperative to pay attention to the surface - it must be smooth, without damage and cracks, even. If mold is found, such a product is not suitable for consumption.

So you can choose not only a green vegetable, but also other varieties of root vegetables. The main thing is to know exactly what the tuber is needed for. If as a prophylaxis and therapeutic effect, then black radish is best suited. It is she who is the most vigorous and sharp. With milder flavors, pink, green, daikon (white) and purple root varieties. They have a richer soft finish. They are used for recipes in cosmetology and for cooking.

More information about the benefits of radish can be found in the video:

Storage methods and rules

If the necessary requirements are met, then the product can be stored for a long time. It is recommended to keep the root vegetable in a cool room, not allowing the top skin of the root vegetable to dry out. The ideal option for preservation would be a food section in the refrigerator, a cellar or other cool room.

In such conditions, it will be necessary to place the green vegetable in a wooden container filled with fine river-type sand. In this form, the radish retains all its useful qualities for a long period.

If there is no container with river sand, then another container is used for storage, but it must have a lid that closes on top.

In order to detect spoiling fruit pulp in time, it is worth checking the product periodically for mold and other damage. On average, it is recommended to store the root crop for no more than 4 months.

Thus, green radish can be used not only in culinary dishes, but also as products for weight loss. The product should only be used to a limited extent, only then will there be benefit from it. If the norm for input is exceeded, it is possible to provoke a deterioration in the patient's health.To choose a quality vegetable, you need to adhere to some rules so as not to accidentally choose a tuber that is not suitable for consumption.