Why should I eat radish in winter? How to eat the best radish
Why should I eat radish in winter? In winter, the climate is cold, but due to the closed doors and windows in the room, the room is not only hot and has too much muddy air, and it is easy to get sick. And in the cold winter days, the human skin is in a state of shrinkage, and the human body is relatively yang. At the same time, due to the reduction of people’s outdoor activities, the chances of sweating and cooling are reduced, and often due to cold eating many hot foods such as lamb, it is easy to cause internal heat, indigestion, and qi stagnation. At this time, if we eat some cool radish, we can not only dissipate the heat, but also have the effect of lowering the qi and eliminating the product.
Not only that, there are many unknown nutritional value of radish:
1, rich in vitamin C: modern medicine found that radish contains a lot of vitamin C, this substance can effectively prevent and fight cancer.
2, anti-tumor: Research found that radish contains an anti-tumor active substance, this substance can effectively inhibit the formation of various cancer cells, common stomach cancer, esophageal cancer and so on.
3, to promote gastrointestinal motility: radish contains a lot of cellulose, eat more radish can effectively promote gastrointestinal motility, help the stomach to digest food quickly.
4, to improve the body resistance: radish contains a lot of lignin, can enhance the body resistance.
5, beauty and beauty: radish contains a lot of vitamins and various nutrients, can effectively speed up the body's blood circulation and metabolism of new cities, so that our skin remains rosy and shiny.
6, lipid-lowering, hypoglycemic: radish contains a large number of hypoglycemic, lipid-lowering substances, such as cortisone, mountain phenols and so on.
However, there are many kinds of radish in the life, in addition to the most common carrots and white radishes, there are green radish and water radish, different radish to eat methods are also particular about.
Carrots: Rich in beta-carotene, it can be converted to vitamin A in the small intestine. Vitamin A has a protective effect on the epidermis of the skin.
Cooking advice: β-carotene can only be converted into vitamin A when it is dissolved in oil. It is absorbed by the body. Therefore, carrots should be fried in oil, or carrots should be cut into pieces. After adding spices, stew with meat.
White radish: White radish is rich in vitamins and minerals such as phosphorus and iron. Raw food promote digestion, cooked to eat qi. When raw, its spicy ingredients can promote gastric secretion, adjust gastrointestinal function, as well as anti-inflammatory effect.
Cooking advice: Eat well if you don’t digest properly, and eat well if you want to eat qi. The patients with hyperactivity cough may wish to eat some "sweetened radish drink."
Green radish: Green radish has the effect of strengthening the spleen, preventing phlegm, and drying up the tongue and thirst. It has the reputation of “fruit radishâ€. Fine fiber in green radish can promote gastrointestinal motility and contribute to the discharge of waste in the body.
Cooking Tips: The best practice for green radish is to eat cold, but cold in the winter can be cold and eat less!
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