Radishes, popularly known as mooli in India, might not top the list of your favourite vegetables but when it comes to nutrition and health benefits they definitely secure a top rank among all other vegetables. Eat them raw or add them to your healthy vegetable recipe, these nutrition-loaded root vegetables have numerous benefits to offer. Radish is one of the nutritious root-vegetables featured in both raw salads as well as in main recipes. This widely used root vegetable belongs to the family of Brassica. In Chinese culture, radish along with cabbage and soybean curd (tofu) has been believed as healthful and sustenance food. A popular Chinese proverb goes like this, "eating pungent radish and drinking hot tea, let the starved doctors beg on their knees."Radish is a vegetable with thin white skin and white flesh, this vegetable can be eaten raw ( appetizer and salads) or cooked (ingredient to soup dishes). To retain the freshness and crunchiness of this vegetable it is advised to soak it in a cold water.
Radishes can come in different forms; widely varying in size, color and crop duration. They can be broadly categorized into four main types depending up on the crop season; summer, fall, winter, and spring. Growers classify them by their shapes, colors, and sizes, such as black or white colored with round or elongated roots.
Radish, that common and beloved part of your salad, is a root crop, and it is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, and in terms of shape, it can be long and cylindrical or round. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used in a number of products and beneficial health application
The parts of radishes that are commonly consumed are the leaves, flowers, pods and seeds. The scientific name of radish isRaphanus Sativus which belongs to the Brassicaceae family. Radish is also known as Daikon in some parts of the world, primarily in Asian markets.
Jaundice:
Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. It is miraculously useful in jaundice as it helps removing bilirubin and also checks its production. It also checks destruction of red blood cells during jaundice by increasing supply of fresh oxygen in the blood. The black radish is more preferred in jaundice. The leaves of radish are also very useful in treatment of jaundice.
Facilitates Digestion
Radish is considered as having more roughage and fibers which helps in facilitating digestion, treating constipation, diarrhea and water retention that’s why it is greatly used to treat piles and its symptoms.
Reduces Risk of Heart Diseases
It is considered as having good source of the anthocyanins (flavonoids, responsible for its color) which reduces the risk of cardiovascular diseases and cancer.
Prevents from Hypertension
Treats Insect Bites
As it has anti-pruritic property, it is very effective in treating insect bites and bee stings. It lessens the pain and swelling from the bite area as well as soothes the affected area
They are one of very low calorie root vegetables. Fresh root provides just 16 calories per 100 g. Nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.
*Fresh roots are good source of vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin-C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. It helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help
boost immunity.
Naturally cooling
Radishes are a naturally cooling food and their pungent flavor is highly regarded in eastern medicine for the ability to decrease excess heat in the body that can build up during the warmer months.
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