Calories: 20 kcal

Proteins: 1.2 g

Fats: 0.1 g

Carbohydrates: 3.4 g

Initially, radishes began to be grown in Asian countries, and only then did they come to the dining tables of Europeans. He ended up in Russia thanks to Peter the Great. Radishes are most often added to soups and salads, and much less often they are crumbled into sauces. Very often recently they began to use not only the radish itself, but also its leaves, as they give dishes a rather unusual taste and aroma.

Benefit

Radishes are used as a treatment for small cuts as they can protect the wound from infection. It also restores well the mucous membrane of various internal organs. It strengthens the immune system and serves as a preventive measure for many diseases, while inducing appetite. And of course, radishes have found their place in folk medicine. A decoction of its leaves is used to relieve gum inflammation.

Harm

If radishes are stored for too long, they begin to lose their beneficial properties and also add calories. Also, you should not use it if you have stomach or intestinal diseases.

The usefulness of any product is determined by the content of essential vitamins, macro- and microelements in its composition. Product Radish contains the largest amount of the following substances necessary for our body:
- among vitamins, they are high in content Vitamin C, providing 27.8% of the daily value per 100 g of product, Vitamin B6 (pyridoxine)- 5% and Vitamin B5 (pantothenic acid) - 4%;
- among macroelements stand out Potassium, Phosphorus And Calcium(100 g of product contains 10.2%, 5.5% and 3.9% of the daily requirement of these elements, respectively);
- among microelements they have the best indicators Vanadium, Cobalt And Chromium, the content of which is in 100 grams of product Radish provides 462.5%, 30% and 22% of the daily value, respectively.

Below are tables with detailed composition of the product. In addition to nutritional value, the tables provide data on the content and daily requirement of substances such as vitamins, macro- and microelements. The graphs of micro- and macroelements show data on the percentage of these elements relative to the recommended daily allowance.

The caloric content chart shows the percentage contribution of proteins, fats and carbohydrates to the calorie content of a protein product. Each gram of protein provides 4 kcal, carbohydrates - 4 kcal, fat - 9 kcal. This data is very important to know when maintaining certain diets that imply one or another percentage of carbohydrates, fats and proteins in the diet.

Fresh radishes are saturated with vitamins B1, B2, B5, B6, B9, E, PP, C. The product contains the minerals calcium, potassium, sodium, magnesium, phosphorus, chlorine, iodine, iron, manganese, cobalt, copper, zinc, fluorine , chrome

Calorie content per 100 grams of salad from cucumbers, radishes and tomatoes is 26.5 kcal. In a 100 gram serving of the dish:

• 1.12 g protein;
• 0.87 g fat;
• 3.61 g carbohydrates.

To prepare the salad you need:

• cut 85 g tomatoes into slices;
• cut 65 g of cucumbers and 85 g of radishes into circles;
• chop 5 g of onion;
• Mix all vegetables with 20 g of sour cream in a deep bowl.

Calorie content of radish salad with sour cream per 100 grams

The calorie content of radish salad with sour cream per 100 grams depends on the recipe for preparing the dish. Above is a salad of radishes, cucumbers and tomatoes, the calorie content of which is 26.5 kcal per 100-gram serving.

An even simpler salad is prepared as follows:

• 300 g of fresh radish, cut into circles;
• 30 g green onions finely chopped;
• radishes and onions are mixed in a salad bowl, seasoned with 100 g of sour cream;
• The salad is salted to taste.

A prepared salad of radishes and sour cream will contain 100 g:

• 40 kcal;
• 1.5 g protein;
• 2.4 g fat;
• 3.4 g carbohydrates.

Benefits of radishes

Radish has the following beneficial properties:

• the product stimulates metabolism, activates the work of the heart and blood vessels;
• Regular consumption of vegetables helps prevent anemia;
• radishes increase hemoglobin in the blood;

• radish mustard oil has a pronounced choleretic effect;
• radishes are indicated for the prevention of swelling;
• the vegetable normalizes intestinal motility;
• the low calorie content of radishes allows you to use it in your diet when losing weight;
• the vegetable is rich in fiber, which is necessary to cleanse the body of toxins and waste;
• Doctors recommend eating radishes to strengthen the immune system, prevent colds and viral diseases.

Damage to radishes

Despite many beneficial properties, a product such as radish has a number of contraindications:

• the product is excluded from the diet for stomach ulcers, pancreatitis and cholecystitis;
• a large amount of radish juice can disrupt the endocrine system and provoke goiter diseases;

• when a vegetable is stored for a long time, it becomes oversaturated with coarse fibers and starch, which cause irritation of the gastric mucosa;
• There are frequent cases of the development of allergic reactions to radish and its individual intolerance.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Radish is a vegetable annual plant that belongs to the genus Radish families Brassicas. There are biennial varieties of radishes, but annual ones are mainly grown as a vegetable. Radish roots are eaten as food; they are dense, juicy, have a pungent taste and a fresh aroma (calorizator). Young radish leaves are often added to dishes if they are not prickly.

Radishes are one of the few vegetables that have been grown on the International Space Station in zero-gravity conditions, due to their short growing season and the ability to eat both “tops and roots.”

Radish calorie content

The calorie content of radishes is 19 kcal per 100 grams of product.

Radish root vegetables contain: vitamins, as well as minerals necessary for the human body: natural fiber, phytoncides. The radish contained in the product gives a slightly bitter, pungent taste; it has the property of stimulating the appetite. Eating radishes normalizes peristalsis, helps improve complexion, lower cholesterol levels, activates metabolism, increases the elasticity of the walls of blood vessels, thereby improving the functioning of the cardiovascular system. Radish has anti-edema, choleretic properties, and is useful for gout, diabetes and obesity. Fresh radish tops contain even more than the root vegetable, you just need to use the smallest young leaves. An interesting fact is that radishes cut for salad, oxidizing when exposed to metal, contain less vitamins than whole root vegetables.

Damage to radishes

Types and varieties of radishes

Radishes can be grown both in a greenhouse and in open ground. Radishes are one of the earliest spring vegetables to ripen in garden beds. Radishes vary in shape and color of the root - from round to cylindrical, the color of the radish can be red, pink, purple and yellow, red with a white tip, pink.

The most common varieties of radish are Rondar, Pervenets, French Breakfast, Children's, Duro, Rubin, Zarya, Vera, Zlata, Alba, etc. Radishes ripen in a few weeks, so if you choose the right varieties, you can enjoy fresh radishes from April to October.

Low calorie content and the presence of vegetable protein and fiber make radishes a desirable ingredient in various diets and fasting days, for example, radishes are included in the daily menu. In the spring-summer season, when radishes ripen in the middle zone, eating 3-5 radishes daily can gradually reduce your weight by several kilograms.

Selection and storage of radishes

When purchasing radishes, you should pay attention to the appearance of the roots and tops - their elasticity and freshness should be evident. Softness, depressions and dark spots on the surface of the root vegetable should be a reason to refuse to purchase the product. Fresh radishes with tops can be stored in the refrigerator for a week, trimmed root vegetables without greens - no more than five days.

Radishes in cooking

The most common use of radishes is fresh - whole, as an ingredient in salads or many cold appetizers. Radishes go well with all fresh vegetables, herbs; a tasty and healthy snack - a sandwich with, and radishes, you can add if desired. Sometimes radishes are heat treated - boiled or baked, used as a side dish or as part of a vegetable stew.

You can learn more about radishes and their beneficial properties from the video clip of the TV show “About the Most Important Thing.”

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Radish originated from radish through numerous attempts by breeders to develop a variety worthy of a royal table. As a result, the familiar radish appeared, which is equally good on the holiday table and on the daily menu.

Compound

The familiar radish comes from a radish that grew wild in Asia five thousand years ago. The famous traveler Marco Polo brought radishes from China to Europe in the 13th century. The vegetable immediately took root and spread in Venice. The vegetable appeared in Russia thanks to Peter I, who brought it from Holland in the 17th century. At first, radishes were planted by order of Peter and only to delimit the beds with carrots, potatoes and cabbage.

The bright green tops served as a kind of demarcation strip for the vegetable garden, since it was ahead of all other plantings in time. At first, in Russia, radishes were called “French radishes.” This root vegetable acquired its nickname thanks to French cuisine, which was extremely popular in the 18th century.

There are two types of common radish in the world and, according to geographical location, they are divided into European and Asian groups. Asian consists of Japanese and Chinese radishes.

In Russia, the Grachev family was engaged in the selection of this plant species at the end of the 19th and beginning of the 20th centuries. The result of their work was numerous varieties of radish, bred in the conditions of the northwestern region of Russia. The works of E. A. Grachev were awarded an award at an international exhibition in Paris at the end of the 19th century. There was even a famous catalog of the Grachev family, which listed names of radishes that have since been irretrievably lost.

Radish is an annual plant of the cruciferous family with a short growing season. This vegetable consists of a ground part and a juicy root vegetable. The tubers are covered with red skin, under which there is white pulp. The shape of the tubers is different: from round, oval, spindle-shaped to elongated and cone-shaped. They eat juicy fruits that have a sharp spicy taste and a characteristic ethereal smell - a calorinizer. The young tops of the plant are also eaten.

With good watering in spring and summer, you can get up to four radish harvests in a row. Radishes are unpretentious, but require drip irrigation. Otherwise, its pulp becomes bitter, the vegetable hardens and becomes unsuitable for consumption. It is no coincidence that radishes are an early ripening vegetable. It appears earlier than anyone else in spring beds and is considered a cold-resistant crop.

Frosts down to -5 degrees are not scary for him. Frosts do not in any way affect the taste of the vegetable. The most suitable growing temperature is +18 degrees.

The vegetable is sown in early spring or autumn. In the north of the country, radish seeds are grown from spring to early autumn.

This vegetable grows well in loamy soils along with turnips, potatoes and cabbage. Loves sunny places and good feeding. It does not tolerate shade well, so when planting it is necessary to avoid the possibility of shading. After planting radishes in the soil, they are sprinkled with wood ash for early emergence and protection from pests. On hot days, the moisture-loving plant is watered by sprinkling twice: in the morning and in the evening.

Radishes are divided into early-ripening and late-ripening varieties. Early ripening ones are grown in the spring, since in the summer they go into the tops and bolt. Late-ripening radish varieties have a long growing season. But they are larger than their counterparts and are stored much better. They are sown in autumn.

This plant was chosen from the few vegetable crops to be grown in zero gravity conditions in space. The experiment was successful largely due to the fact that radishes have a short ripening period, require little heat and light, are very easy to care for, and are also completely edible along with the tops.

Radishes contain a lot of protein and a minimum of calories, so they are used in dietary nutrition. He is a constant assistant for people with diabetes and obesity. This vegetable is the source of many nutrients, vitamins and minerals necessary for the human diet. With the high nutritional value of the vegetable, its calorie content per hundred grams is only 20 kcal (90 kJ). Contents of BZHU in radishes:

• proteins – 1.64 g/100 g;
• fats – 0.25 g/100 g;
• carbohydrates – 5 g/100 grams of product.

100 grams of radishes contain 90 grams of water, the rest is taken up by micro- and macroelements, including 1.6 grams of dietary fiber.

B vitamins are presented in the following line: B1 (thiamine) - 0.01 milligrams, B2 (riboflavin) - 0.94 milligrams, B3 (niacin) - 0.18 milligrams, B4 (choline) - 6.5 milligrams, B5 (pantothenic acid ) – 0.34 micrograms, B6 (pyridoxine) – 0.100 micrograms, B9 (folic acid) – 6 micrograms.

Other vitamins:

• C – 27 milligrams per 100 grams, which is almost 30% of the daily intake of ascorbic acid;
• K (phylloquinone) – 139 micrograms;
• vitamin PP (nicotinic acid) – 0.2 milligrams;
• salicylic acid – 1.24 micrograms;
• A (beta carotene) – 4 micrograms;
• lutein and zeaxanthin – 10 micrograms;
• vitamin U (methylmethionine sulfonium) – 1.7 milligrams;
• E – 0.1 milligrams.

Among the micro- and macroelements:

• potassium – 255 mg;
• magnesium - 13 mg;
• calcium – 39 mg;
• sodium – 10 mg;
• sulfur – 29 mg;
• iron – 1.2 mg;
• phosphorus – 44 mg;
• chlorine – 44 mg;
• fluoride – 30 mg;
• vanadium – 185 mg;
• boron – 100 mg;
• silicon – 39 mg;
• cobalt – 3 mg;
• chromium – 11 mg;
• copper – 150 mg;
• lithium – 23 mg;
• iodine – 8 mg;
• manganese – 150 mg;
• molybdenum – 15 mg;
• nickel – 14 mg;
• selenium – 0.6 mg;
• zinc – 200 mg;
• aluminum – 570 mg.

The total amount of essential acids is 0.31 grams, replaceable ones - 0.54 grams per 100 grams of product. These include: isoleucine, tryptophan, valine, glutamic acid, lysine, phenylalanine, arginine, alanine, glycine, histidine, glutamic acid, tyrosine, leucine, cystine, proline, aspartic acid and others.

The content of phytosterols in 100 grams of the product is 7 micrograms, which is about 12.7% of the daily intake. Sucrose - 0.1 grams, glucose - 0.89 grams, starch - 0.3 grams. Radishes also contain polyphenolic compounds - flavonoids, including anthocyanins, glucosinolates, polyesters, mustard oil, which gives radishes a familiar, slightly bitter taste. It also contains phytoncides, fats and acids, as well as omega-3 and omega-6 fatty acids and purines.

B vitamins are responsible for the beauty and healthy appearance of skin and hair. Other vitamins help maintain immunity and protective properties of the body. Potassium normalizes the functioning of the heart, lungs and circulatory system, and calcium maintains the integrity of the human bone system and is the building material of cartilage tissue. Vitamin U, which is found only in cruciferous vegetables, including radishes, helps cure gastric and duodenal ulcers.

Beneficial features

The entire vitamin and mineral complex is responsible for health and normal functioning, as well as for maintaining the necessary balance in the human body. The benefits of radishes for human health are invaluable. This vegetable is rightfully considered a real storehouse of health. It contains all the substances and microelements necessary for human health. Ancient Greek healers used radish to treat various eye and stomach diseases. The juice from it was used as a remedy for hemoptysis. Pliny the Elder advised consuming this vegetable in case of decreased sexual function in men.

Radish increases the secretory function of the stomach, promoting the secretion of gastric juice and improving appetite, normalizes digestion and intestinal function due to its high fiber content, and also helps reduce cholesterol and normalize blood pressure. Since ancient times, radishes have been used to improve blood circulation and treat cardiovascular diseases. The fruit improves blood rheology, normalizes the functioning of hematopoietic organs and the liver.

The vegetable has a weak analgesic and absorbable effect, which is due to the presence of potassium and magnesium in its composition. Our ancestors treated swelling, abrasions and gout with a compress of pureed radish.

The chemical compounds included in its composition, such as mustard oil, promote the resorption and removal of gallstones and other unwanted formations in the form of sand from the body.

Young leaves of the tops also have medicinal properties, so they are used to prepare vitamin dishes. Radish tops are healthier than the root vegetable itself. It contains the same components, but to a much greater extent.

Many people know the properties of radish fruits and tops to oxidize when they come into contact with the cutting surface of a knife. As a result of a chemical reaction with metal, some important properties of useful substances are lost. Therefore, it is recommended to use the whole root vegetable and simply tear the sprouts with your hands.

Radishes are famous for their bactericidal properties. It is an excellent prophylactic against influenza and cold viruses. Copes equally well with sore throat and bronchopulmonary diseases. To treat pneumonia and cough, use radish juice, half diluted with onion juice. Combine the resulting mixture with honey and drink a tablespoon three times a day.

The content of insoluble carbohydrates makes it an indispensable means for detoxifying the body. Radishes are 80% water, so their juice is used to prepare medicinal solutions for many diseases, such as cystitis. It is not recommended to drink the juice fresh due to the high content of acid-containing enzymes. It is also undesirable for people with stomach diseases with increased secretory function, such as ulcers and gastritis, enterocolitis.

For radiculitis and rheumatism, radish juice compresses are effective. The vegetable is wiped, filtered, releasing the juice. Then clean gauze strips are impregnated with this composition and placed on the lower back, covered with foil for a better effect. The compress should be kept until a burning sensation appears, then remove and wrap the sore spot with a woolen scarf. For local pain of unknown origin, rub a small amount of radish juice into the sore spot.

A decoction of radish leaves cures children from night coughs. A decoction of the leaves, diluted with radish juice, is rubbed on the body during feverish conditions. Rubbing the temple area with radish halves relieves headaches. Radish juice is even used for baldness, rubbing it with your fingertips into the scalp. Then put on an insulating cap and after a while wash your hair with shampoo.

Radishes maintain water-salt balance, regulate metabolic processes and activate the body's defense mechanisms. Its role in activating healthy cells to fight pathogens cannot be overestimated.

Few people know that this vegetable even treats alcoholism. To do this, make a salad from a mixture of warm radishes and prunes. The product helps relieve alcohol withdrawal and helps support the body during stress.

It is not recommended to heat treat radishes before consumption, as this will cause them to lose all their beneficial properties. It is better to eat small fresh fruits. Overripe radishes become tough and unsuitable for consumption.

In some countries, this vegetable is canned and even a delicious dessert is prepared based on it - radish pie.

Among the diseases that can be successfully treated with radishes are:

• diabetes and obesity;
• constipation and intestinal motility disorders;
• colds and viral diseases;
• headache;
• neurological disorders;
• diseases of the heart and circulatory system, including sinus rhythm disorders;
• asthma, tuberculosis, pneumonia, breathing disorders;
• fungal diseases of the skin and feet;
• cholecystitis;
• sexual dysfunction in men, impotence;
• amenorrhea and dysmenorrhea in women;
• arthritis, radiculitis and rheumatism;
• acne and skin itching;
• oncology at an early stage.

If you have gout, the vegetable should be consumed with extreme caution, as the purine content can cause complications of the disease. This is not a complete list of all diseases. Recently, special substances, anthocyanins, have been isolated from the peel of the vegetable, which help destroy cancer cells. They give the vegetable a dark color.

Research is currently underway, the result of which will be a new drug based on an extract from the purple parts of the radish peel, capable of curing tumors of various etymologies, oncology and cancer. The vegetable has the ability to remove radionuclides after chemotherapy.

This element protects the human body from free radicals and aging. Smokers are advised to eat several radishes daily to replenish vitamin C, which is destroyed by cigarette smoke, and also to neutralize the damaging effects of carcinogens.

The iodine content in radishes helps strengthen memory and attention. Vitamin B, contained in considerable quantities in radishes, helps strengthen nerves, relieves anxiety symptoms and the effects of stress, and helps normalize sleep. Due to the high content of ascorbic acid, this vegetable is used as an effective remedy for colds and viral diseases, strengthens the immune system and helps fight pathogenic bacteria in the body.

There is no better oral health product than radishes. Its juice disinfects the oral cavity, and its fibers act like a toothbrush, cleansing plaque from tooth enamel. For any skin problems, you can use an alcohol solution made from an infusion of radish tops. The drug is prepared from fresh radish leaves, pouring them with an alcohol solution and infused in a dark place for 14 days. Pustules and rashes disappear quickly and without a trace after skin treatment.

The product is also suitable for disinfecting fungal formations of the surface layer of the skin.

For women

The first spring vegetable, radish, is a champion for its healing properties. It is both food and medicine at the same time. Among others, this vegetable fights spring vitamin deficiency, and phytoncides help prevent viral diseases.

Everyone knows that radishes are healthy, but few know why this vegetable is good for women's health. After all, women have so many periods in their lives when they simply need to consume radishes. During the period of bearing a child, she needs more than ever the microelements and organic compounds contained in this vegetable. After the birth of the child, she needs to get back to normal and, if necessary, lose a couple or three extra pounds. Radishes will again help her with this.

Its consumption will balance nutrition, remove waste products and promote overall rejuvenation of the female body, and also improve lactation. Young nursing mothers should eat this vegetable with caution and in small quantities, because it can affect the intestinal motility of the newborn and overstimulate it.

For expectant mothers, this vegetable is indispensable due to the presence of calcium, which promotes the development of the fetal skeletal system, as well as folic acid, a substance that significantly reduces the risk of pathological processes during pregnancy and childbirth.

B vitamins and zinc help clear acne and purulent skin lesions. This is a real storehouse of health, acting comprehensively: on the one hand, it cleanses the body of toxins, and on the other, it normalizes the water-fat balance, promoting weight loss. Add to this the beneficial effect on the skin - and we have a finished beauty product.

The vegetable is also used externally as a face mask, for which radish pulp is mixed with olive or other oil and starch. The product has a rejuvenating effect, perfectly hydrates and nourishes dry skin. Radish juice tonic is used after washing for combination skin, as well as skin prone to irritation. Vitamin C contained in radishes improves the permeability of cell membranes for the penetration of nutrients.

This property of radish has been used for a long time as a rejuvenating and regenerating property. Even ancient healers knew that the consumption of radish, as well as the use of external products containing it, is the key to female beauty for many years. Radish juice is used to lighten freckles and remove age spots on the skin of the face and body.

In addition, radishes are a good antidepressant, so women during menopause and during menopause are recommended to eat three to four radish tubers per day.

For men

Radishes contain a large amount of flavonoids that fight the early manifestations of erectile dysfunction (impotence) in men. Scientists have found that the flavonoid anthocyanin contained in radishes can reverse pathological processes such as aging. It acts on the male body slowly but surely. Experimentally, it was possible to obtain amazing results in men with constant consumption of radishes for only three times a week.

Many doctors consider impotence a manifestation of diabetes. Indeed, men suffering from it showed a persistent increase in sugar levels. For people at risk, experts recommend daily consumption of radishes in a salad with green onions, seasoned with cottage cheese and sour cream. Fats promote better absorption of vitamins, microelements and minerals.

Dieting

Radishes are a negative calorie vegetable. This means that the body spends more energy on its processing and absorption than it receives from itself. This extremely useful property is widely used in dietetics.

Radishes are very useful for overweight people. One molecule of water holds three molecules of fat, so if you need to lose weight, you must first get rid of excess water in the body.

There is simply no better remedy for this than radishes. It removes excess water, and with it extra pounds. In addition, radishes reduce swelling and promote the outflow of fluid from accumulation areas. For this very reason, experts advise reducing salt intake in dietary nutrition, because salty and spicy foods make you so thirsty. Nutritionists advise consuming radishes if you tend to be overweight, as well as for people with varying degrees of obesity and metabolic disorders.

Based on it, a special diet has been developed to promote weight loss.

Scientists have determined that when consuming radishes, a substance called rafanol provides a powerful weight loss effect. The principles of this diet are based on the following:

• you need to make it a rule to add radishes to salads and side dishes every day;
• drink radish juice, half diluting it with any other vegetable and fruit juices;
• Additionally, you need to give up flour, sweets and fatty foods, replacing animal fats with vegetable ones;
• If possible, reduce your consumption of sugar and salt;
• In order for the beneficial substances from radishes to be better absorbed, salads made from this vegetable should be flavored with vegetable oil and garlic.

Radishes also help remove cholesterol from the human body. Therefore, it is indicated among the main foods for people with vascular diseases. It contains a lot of fiber, which, as you know, is a natural brush that releases the body from everything unnecessary. As a result, metabolism improves and, as a result, weight loss occurs.

Contraindications

But radishes are not always equally useful. Before you start consuming radishes in unlimited quantities, you should familiarize yourself with the contraindications. This product should be eaten with caution by people with diseases of the stomach and duodenum. It is not recommended for persons with diseases of the pancreas, gall bladder, pancreatitis, cystitis, or during the acute phase of inflammatory processes in the body.

Raw radishes are not recommended for use by people with gastritis, enterocolitis, flatulence and diseases of the gastrointestinal tract with high acidity, as well as people with urolithiasis and cholelithiasis in acute phases.

Those who decide to have a quick snack with radishes should not do this on an empty stomach. Concentrated juice can be harmful, destroying the walls of the stomach, which leads to severe pain and illness. Radishes love an oily environment and therefore should be consumed with fats for this very reason.

Many people try to grow tasty and healthy vegetables on their plot. To do this, fertilizers are used in large quantities. Excessive feeding of radishes with chemicals leads to their accumulation in the pulp of the root crop.

To avoid poisoning, you need to completely abandon chemicals, and in the store choose vegetables without visible signs of the effects of fertilizers, that is, fruits that are not too large and not too small, without the characteristic “chemical” smell of acetone and other compounds.

Often, under the guise of a beautiful root vegetable, there is an analogue with a huge range of pesticides. In case of poisoning with this product, you should immediately call an ambulance, and before it arrives, take a solution of potassium permanganate, emptying your stomach of food residues, and drink salted water. Try not to be alone and provide fresh air into the room.

The use of radishes after a heart attack is contraindicated, since the essential oils of this vegetable can provoke a sharp increase in blood pressure, which can lead to a second attack. This vegetable is also not recommended for young children. Up to three years of age, a child’s stomach is considered very sensitive to essential oils.

Radishes are not recommended for people with thyroid diseases, as the cyanogenic glycosides it contains can cause goiter formation. Therefore, people with endocrine disorders are not advised to consume fresh radishes.

It is better to put it in boiling water for a short time before using it or simply boil it in water for a few minutes.

Consumption standards

The daily intake of radishes varies depending on a person’s age and his or her propensities for various diseases. For a healthy body, 150 grams of radish per day is enough, which corresponds to about four root vegetables (a bunch), to get all the necessary substances and strengthen the immune system.

Some experts advise eating radishes no more than twice a week. Everyone must decide for themselves the rate of consumption of this vegetable. After all, it is perceived differently by the body. One rule should be followed: radishes are not given to a child until he is two and a half years old, and sometimes this period is extended until the age of five.

No one has yet precisely deduced the formula for radish consumption. Firstly, the needs of each organism in certain conditions vary too much, and secondly, too much work would have to be done. It would be necessary to gather a large number of people and conduct a study of each person before and after eating the vegetable over several years. Then summarize the data obtained and correlate them with general scientific indicators.

But the easiest way is for everyone to experimentally determine for themselves the need to consume radishes, since the variety of varieties allows this to be done.

This vegetable is so popular that there is even a radish festival. It is held at the end of December in the Mexican town of Oaxaca. The radish feast is usually held at night. The tradition dates back to the 16th century, when this vegetable was brought into the country by one of the monastic orders. Since then, every night on the 23rd of December, all surrounding settlements flock to this grandiose festival, consisting of a procession with torches and radish figurines. Unusual crafts made from root vegetables contain a positive message to the people in favor of consuming and glorifying this great vegetable.

For the holiday, they grow giant radishes, which, of course, cannot be eaten due to the unprecedented content of pesticides, but it’s worth admiring such a spectacle. In competitions for the largest vegetable, the winner is the one who did not waste time in the garden, but spent all his strength and skill on feeding and growing the next miracle radish. After all, the winner receives more than a thousand dollars, and it’s worth a lot of sweat.

How to select and store?

In order to choose the right radishes, you need to start with their appearance. Root vegetables should be persistent pink or dark red in color with a smooth, even surface. The tops should have a fresh, not withered appearance, without foreign inclusions or signs of disease.

When you come to the store, you should adhere to the general rules for choosing this product. Thus, elastic fruits indicate a fresh harvest, soft to the touch indicate that they have either been lying around for a long time or have been stored incorrectly. Black spots and dents indicate that the vegetable has begun to rot. Overripe fruits with voids are a sign that the vegetable is unsuitable for food. Having bitten off a piece of such a radish, you can find hard, rope-like threads in the pulp. These are radish fibers that have lost their properties. Under no circumstances should you eat such a product.

If you see cracked fruits, then the vegetable has not been watered enough. This is also evidence of the presence of excessive bitterness in the root vegetable.

Choosing the right vegetable is not easy. Each variety has its own distinctive characteristics and flavor nuances. It is useful to know the varietal list of this root crop. Thus, the most common varieties of vegetables are: “Early Red”, “18 Days”, “Heat”, “Greenhouse”, “Rhodes”, “Corundum”, “French Breakfast”. All these varieties of radishes are endowed with excellent taste, due to which they are widely used for preparing various culinary dishes.

Dark root vegetables, some with a white tail and white elastic pulp, are a decoration for any table. Simply placing a plate of radishes on the table is enough to freshen up the look and stimulate a healthy appetite. Children will not be able to resist gnawing on the juicy fruit. If you see a yellow radish, you know that this is the “Helios” variety. Its pulp has a sweetish taste and lacks bitterness. The Daikon and Rampoush varieties are distinguished by the absence of pigment in the peel and medium-sharp taste.

One of the new famous radish varieties of our time is “Watermelon Radish”. This miracle of selection caused a real boom among French chefs due to the unusual appearance and taste of the vegetable. The fact is that the outside of the radish is covered with a green striped peel, like a watermelon, and inside there is a juicy scarlet core. The rind tastes bitter, while the inside tastes sweet.

Late varieties of radish are represented by “Wurzburg” and “Red Giant”. Large fruits of a thick red color with a pink tint and juicy pulp are stored for a long time, without losing elasticity or becoming flabby.

Store radish roots in the refrigerator in a special department for vegetables. Together with the tops, the fruit is stored for much less time, only two days, while the fruit, cleared of leaves, is stored for at least a week. On average, radishes can be stored at the correct temperature for a long time. By preserving the vegetable for as long as possible, we preserve its valuable nutritional properties.

Do not try to freeze the vegetable, otherwise when defrosted it will turn into a small slimy lump without any hint of taste. In general, frozen vegetables are an extremely undesirable phenomenon. There are so-called cold bodies, which in the absence of heat also spoil frozen foods, like ordinary bacteria. But the trick is that if you freeze radishes under vacuum, they can last much longer than with oxygen.

Under no circumstances should radishes be stored in a plastic bag. The vegetable can “suffocate” in it. Practice shows that in a bag, root vegetables are attacked by pathogenic bacteria faster than when opened. In addition, condensation is released in the bag, which leads to premature spoilage of the product.

You can often find vacuum-packed radishes on store shelves. This type of storage is ineffective and should also be completely eliminated. In these packages, beneficial elements break down into starch and sugar. Consumption of such vegetables is extremely dangerous for health and can cause intestinal disorders and stomach problems.

Radish dishes are stored in the refrigerator in special containers. Their storage period should not exceed 72 hours. If salads include mayonnaise, the shelf life is reduced to a day. After their expiration, the products are disposed of as waste. Pickled vegetables will keep in the refrigerator for seven days after opening the jar. When closed, this type of preservation can be stored for several months, or more precisely, about a year. It is highly undesirable to use them after the expiration date.

Radishes cannot be stored dried, but their tops perfectly retain all their valuable qualities when dried. In this capacity, the product is used to fortify ready-made dishes, as well as as a seasoning.

What to cook?

For the first time, people began to try radishes, as they say, from the royal table of the first Russian emperor, who brought his favorite vegetable from Europe and literally forced his subjects to eat it. To ordinary people, out of habit, he seemed like a strange overseas miracle. The unusual bitterness and tart taste of the first varieties of radish left an unpleasant feeling. The inhabitants of Russia were disgusted by Peter’s innovation, but they soon tried this vegetable and began to plant and eat it more willingly.

Much later, Russian breeders developed radish varieties that are distinguished by their mild taste and pleasant, fresh aroma. Since then, radishes have taken root well in Russian spaces and are present in many culinary recipes from different parts of the country. The shape and colors of this vegetable are varied: from dark purple to white, from small oval radishes to real giants the size of a potato fruit. There are spindle-shaped and cone-shaped radishes. But often we use the usual round, dark-colored roots with small tails.

In world cuisine, radishes are the number one ingredient for preparing many national dishes. It is consumed raw and fresh radish leaves are also eaten. In China, radishes are used to make delicious stir-fries. In India, an ancient recipe for preparing a white root vegetable with cucumbers, using a milk-based nut sauce as a seasoning, has been passed down from generation to generation. In the middle zone and Siberia, radishes are consumed in their natural form with sauerkraut, mushrooms and onions.

An interesting and simple recipe for cold radish soup. To prepare the dish, take 12 fresh radish vegetables, several sprigs of dill and parsley. Everything is cut into cubes and mixed. Then the slices are added to a liter of kefir, salted and generously sprinkled with spices: garlic, turmeric, pepper and whatever is at hand.

Curd toast with radishes is suitable for dietary nutrition. They are prepared like this: a loaf of rye bread is cut into small pieces, fried in vegetable oil, then topped with a thick layer of low-fat cottage cheese and decorated with thinly sliced ​​radish, cucumber and basil leaves. A delicious vitamin snack is ready.

Radishes go well with eggs, potatoes and cucumbers. Season the finished mixture in equal proportions with vegetable oil, lemon juice, salt and add fresh mint. Instead of potatoes, you can also include boiled rice or beans in the salad recipe.

This vegetable is good in cooked dishes. For example, baked with cheese. This independent dish is prepared quickly and easily. Suitable for emergency situations when there are guests on the doorstep who need to be fed something. Small root vegetables are cut into four parts, placed in a special container, filling the bottom completely, spices, herbs and salt are added, grated cheese is sprinkled on top and the resulting mixture is baked at 180 degrees for about 20 minutes in the oven.

Try making radish chips. To prepare, you need to cut a kilogram of radish into slices, put them in boiling water for a few seconds, then remove them using a colander, cool and rub with a mixture of garlic, salt and spices. Then lay it all out on foil in a thin layer and bake in the oven for 10-15 minutes at 200 degrees. Even the little picky eaters will not refuse such a treat.

Many housewives resort to canning radishes for the winter. Chopped radishes are mixed with dill. Separately prepare a marinade from water, salt, red pepper, vegetable oil and vinegar. Bring the marinade to a boil and pour the resulting mixture over the radishes and herbs, which are previously placed in pasteurized jars. The marinated canned food is closed and left on the lid until completely cooled. You can try the salad after a week, but it is best to save this piece of summer until winter days.

A good housewife will never throw away radishes, because you can make a delicious seasoning from them. To do this, the green parts are finely chopped, dipped briefly in boiling water, then taken out, selected and mixed with spices, salt and garlic. This mixture can subsequently be used to flavor dishes made from rice, potatoes and beans. The seasoning is stored in a glass jar on the shelf of the refrigerator.

For men, a radish salad with nuts and seafood will be a good help. To prepare the dish you will need a kilogram of root vegetables, peeled, boiled shrimp, mayonnaise, juice of one lemon, walnuts, two cucumbers, peeled, several cherry tomatoes, cut in half, and five boiled eggs. All this is mixed in a salad bowl, salted, seasoned with lemon juice and dried barberries.

This mixture is incredibly tasty and is a 100% remedy for maintaining male strength for a long time.

No one will refuse a hot meal at noon. Prepare a flavorful stew of radishes, chicken and mushrooms in sour cream. To do this, you need to take chicken fillet, cut it into cubes and fry in a frying pan in olive oil until golden brown. Onions, cut into large rings, and radishes are sautéed separately. Add pickled champignons and sour cream to the resulting mixture and continue to simmer for a few more minutes. Then everything is removed from the stove, placed on plates and garnished with sprigs of rosemary and mint and served hot to the table.

Having found out the beneficial properties of radish, its pros and cons, and also learned a lot about this vegetable, you need to learn to appreciate this product and get as much benefit as possible from its consumption.

When applying the advice in practice, as well as adhering to the general recommendations of experts in this field, try not to overuse radishes and take into account all the beneficial properties and contraindications.

To learn how to pickle radishes, see the following video.