Radishes are real vitamins from the garden. It contains enough vitamins to restore the body after an illness or in the spring when our body is most demanding of a vitamin cocktail. So boldly, we make radish salads, and he, in turn, will thank you for it with a large amount of vitamins. In this publication, will be considered a general description of radish, its chemical composition, proper preparation and storage, its medicinal properties, as well as the use of radish in traditional medicine.
Nowadays, radishes are commonly called “radishes,” this is a misconception, and its real name is Radix or otherwise the root, originally derived from the Latin alphabet. Radish came to us thanks to Peter the Great. He was returning from Holland and introduced radish seeds to Russia. There are many versions of the appearance of radish. But we distinguish two:
- the first prototype of our radish was seaside. In the bulk growing near the shores of the Mediterranean and Black Seas.
- Marco Polo at one time brought radish from China. And it was from those times that the concept of radish growing in our gardens as a cultivated plant was born.
Proper storage and storage.
For therapeutic purposes, most often use the root. In the summer, when sowing is collected, root vegetables are carefully selected, depending on their ripening. In the fall, to preserve the taste of radishes harvested before the winter frosts. After harvesting, radishes should be stored at a temperature of +1 - 5 ° C, in a dark room, covered with earth. Its safety increases significantly. In the case of non-compliance, radishes quickly fade, so it is advisable to use it immediately.
For better preservation of radish, you need to soak only the tops, because soaking the entire root crop does not return them to those properties. Note that the radish in the refrigerator can last for 2-3 days.
Radish is a rich source of vitamins and minerals containing protein, fiber, pectin and oils such as essential and mustard, as well as vitamins C, B1, B2, B5, PP, potassium, calcium, sodium, magnesium, phosphorus and iron.
Compared with other vegetables and fruits, radish is not inferior in citrus content of vitamin C, as well as in pectin and potassium. For comparison, in cabbage and in radish, the same content of potassium. And if you look at the composition of pectic substances, radish is one of the main vegetables among others. Young tops of radish are very nutritious and important for the body.
Radish has a sufficient amount of healing properties. Stir up the appetite inherent in the following actions:
5. Against atherosclerotic
Such a substance as rafapine has sufficiently active antimicrobial substances, mostly contained in mustard oil.
It also contains an essential oil that promotes appetite and better digestion.
Actions such as cardiotonic and diuretic due to the high content of potassium, and the hypotensive presence of magnesium.
As we said above, radishes contain pectin. It was he who, when released into the stomach, eliminates various slags, poisons, carcinogens and organisms that carry a disease-causing character. Also eliminating the body from cholesterol, providing an anti-sclerotic effect. It has a laxative effect.
The use of radish in traditional medicine.
Starting with the simplest, it is a cold, and ending with diseases such as hypertension, sciatica, neuralgia, atherosclerosis, as well as overweight, after winter hypovitaminosis and contributes to the improvement of the stomach. The use of radish as a healing source does not end there.
Various recipes bring radishes in the first place among other vegetables. For example, the use of fresh radish juice, with the addition of onion juice or honey is very useful for colds. Preparing a cocktail is very simple, and it is used 3 times a day, two tbsp. 20 minutes before meals, for 1.5 weeks.
Fresh radish has an anti-inflammatory effect of an external nature, as well as back pain or lower back pain (sciatica), neuralgia. By independently rubbing radishes, you can apply a semi-liquid mass to sore spots.
Restrictions on the application.
With all the variety of medicinal properties, radish has contraindications for use.
Peptic ulcers, gastritis hyperacidic, renal diseases, as well as liver disease, with metabolic disorders of uric acid (gout).
The use of radishes in traditional medicine. Healing radish recipes
Radish tincture for anemia
Pour 50 g of chopped dried radish into a dark glass jar, pour 100 ml of vodka, close tightly and infuse for 10-14 days. Strain the prepared tincture and dilute with water in a ratio of 1: 1. Take 20 ml per night for 1 month.
Radish juice in bronchial asthma
Combine 100 ml of radish juice with 20 g of honey. Take 20 ml 3 times a day during the exacerbation.
Radish decoction to improve metabolism
Pour 50 g of dried radish into a jar, pour 200 ml of water over it and keep in a water bath for 20 minutes, then cool and strain. Take 50 ml 3 times a day for 1 month.
Radish decoction for bronchial asthma
Grind 50 g of radish, pour 250 ml of boiling water and keep on low heat for 15-20 minutes, then cool and strain. Take 50 ml 4 times a day.
Balsam with radish juice for bronchial asthma
Combine 100 ml of radish juice, 100 ml of aloe juice, 100 ml of onion juice, 100 ml of beet juice, 100 ml of cranberry juice, 100 ml of lemon juice, add 20 g of honey, 5-7 g of sugar and 100 ml of vodka. Stir, cork and store the balm in the refrigerator. Take 10 ml 3 times a day for 20 minutes before meals.
The use of radish in medicine
Children's diathesis is cured if the child is given fresh radishes before bedtime. This root vegetable, boiled in red wine with honey, is used for cancer diseases. For the treatment of cough, you can use radish gruel, which should be boiled with honey.
Useful radish juice. However, it should not be concentrated to drink because it has a strong irritant effect on the gastrointestinal tract. The use of radish juice in combination with carrot helps to restore the tone of the mucous membrane of the gastrointestinal tract. This juice is especially effective if you drink it within an hour after taking horseradish juice. This combination of juices soothes and cleanses the body of mucus, which pre-dissolved horseradish juice.
Radish juice in combination with other juices is recommended for gout, obesity, and diabetes. And mixed with beet juice helps get rid of small stones in the gallbladder. A cocktail of equal parts of radish, cucumber, green bell pepper juices is used to treat catarrh of the upper respiratory tract, gallstone disease. Radish juice with the juice of plums, cherries and celery is used for cholecystitis and gallstone disease. For colds, radish juice is recommended in combination with onion juice and honey. For gallstone and urolithiasis and difficult urination, take a cocktail: mix 2 shredded radish roots with 100 g of red wine and beat with a mixer.
With diarrhea, a mixture of 5-6 crushed root vegetables mixed with a mixer with 200 ml of cold milk and 1 teaspoon of starch, which should be drunk immediately after preparation, helps. In the absence of relief, you need to repeat everything after 4 hours.
With radiculitis and neuralgia, an analgesic effect is obtained by applying a gruel of root crops to a sore spot in the form of a compress. When frostbite, grated radish is mixed with an equal amount of hot water, cooled and applied to frostbite parts of the body.
However, it should be remembered that the use of radish is contraindicated in gastric ulcer and duodenal ulcer, gastritis with high acidity, enterocolitis, liver and kidney diseases, and gout.
Features of radish
Radish (from the Latin. Radix - root) - a plant of the Radish family of the Cruciferous family. It is one of the varieties of Radish sowing campaign, which is known for more than 3000 years. It has rounded or elongated roots up to 3 cm in diameter, the color of which varies from pale pink to red. Radish can be unmistakably recognized by the characteristic spicy taste, which is a sign of the presence of mustard oil in the vegetable.
Radish sowing has other varieties, among which stands out daikon. This root crop, which is also called the Japanese radish by place of origin, was derived from the Chinese loba vegetable. Daikon contains a smaller amount of essential oils, due to which it has a less pronounced taste. Unlike radish, whose caloric content is 20 kcal per 100 g, it has a higher calorific value (21 kcal per 100 g) due to carbohydrates (4.1 g), but it does not contain fats at all.
Radish is most commonly consumed as food by itself, or as part of salads and other dishes. However, the concentration of nutrients and nutrients in the botve more, which is not contraindicated for use. It is added to okroshka or other spring soups. In addition, household women dried radish greens as a seasoning, and fresh added to the preservation to give it a piquant taste and aroma.
What are the beneficial properties of radishes?
The nutritional value of radish is characterized by such indicators (per 100 g):
- Water - 93 g,
- Dietary fiber - 1.6 g,
- Protein - 1.2 g,
- Fat - 0.1 g,
- Carbohydrates - 3.4 g
Radish, the use of which is due to the rich composition of vitamins, useful elements and amino acids, has the following properties:
- Strengthening immunity. Vitamin C helps to increase the protective properties and fight against infectious diseases. This property is due to the good solubility of the vitamin in water, due to which it penetrates into the place of the body where it needs help. Natural antibiotics - phytoncides that are present in the root crop, have a tonic effect. They can harm pathogenic bacteria by stimulating natural immunity.
- Cancer Prevention. The beneficial properties of radish in this direction are due to the presence of vitamin E and plant anthocyanin (a pigment dye that gives radar skin color). They have antioxidant properties.
- Help in reducing weight. Radish and daikon are low-calorie vegetables, which nutritionists advise to include in the diet to reduce excess weight in women and men. But for these purposes only fresh vegetables are not contraindicated - the longer they are stored, the more calories are gained due to the accumulation of starch. In addition, these roots are blunt, so they can harm the intestines.
- Strengthening the muscles. A number of essential amino acids - arginine, valine, isoleucine, lysine, threonine determine the beneficial properties of radishes for strengthening and developing muscle tissue. They, being an energy source at the cellular level, protect muscle cells from decay. A lysine, which is part of collagen, provides strength muscles and tendons. Potassium plays a major role in increasing muscle strength, which is responsible for the formation of electrical potentials in fibers and nerve cells.
- Increased appetite. Essential oils (phytoncides) contained in radish and daikon contribute to the abundant secretion of digestive enzymes and enhance the production of gastric juice. Thus, the use of root vegetables improves digestion.
- Stimulation of the gastrointestinal tract. The benefits of radishes are that the dietary fiber contained in them acts as a coarse brush on the gastrointestinal tract. Getting into the oral cavity, they stimulate the secretion of saliva, which kills pathogenic bacteria. Having a coarse structure, the fibers do not digest in the stomach and swell. Then out of the body, incidentally cleansing the intestinal wall. The essential amino acid histidine is also involved in the normalization of the digestive tract.
- Prevention of diabetes. The essential amino acid leucine triggers the formation of glutamine and alanine, which are responsible for maintaining the blood sugar level at the proper level. Chromium is a trace element that interacts with insulin to transfer glucose into cells. Magnesium and zinc are involved in glucose metabolism and stimulate insulin activity.
- Normalization of cholesterol levels. It is necessary to include radishes in the diet to reduce harmful cholesterol in the blood and normal liver function. This action is possible due to the work of the essential acids of tryptophan, methionine and lysine. They stimulate the synthesis of cholates (bile acids) in liver cells, which dissolve cholesterol and promote its excretion.
- Normalization of sleep. Tryptophan, contained in the root, has hypnotic properties. It increases the synthesis of melatonin several times - the hormone of the pineal gland, thanks to which it sleeps quietly all night.
- Cheer up. Vitamin PP is involved in the production of the hormone serotonin, which, getting into the blood, starts the chemical process responsible for good mood. And phenylalanine acid can be converted into dopamine - a brain mediator responsible for improving the tone of the body.
Tip! To keep radishes or daikon fresh, cut the tops of the roots, then wash them in cold water and dry at room temperature. And only then the vegetables are folded in a bag and hidden in the fridge. So they can be stored for a week.
Why radish is good for pregnant women
Radishes cannot be excluded from the diet of future mothers, because it contains elements and vitamins that are beneficial for women in an interesting position, the lack of which is harmful.
The beneficial properties of radishes for pregnant women are determined primarily by the presence of vitamin B9, better known as folic acid. It prevents the pathology of the development of the fetal neural tube (spinal fissure, hydrocephalus, anencephaly, cerebral hernia).
The vegetable contains calcium, which is necessary for the formation of the bone skeleton and the muscle tissue of the child. In the waiting period of the child, the daily rate of consumption is 1500 mg
During pregnancy, the volume of blood increases to 50%, and therefore remove excess fluid is required more actively. For normal operation of this function, it is necessary to increase the content of electrolytes contained in radish. These include potassium, sodium and chlorine. If the taste of the root is too specific for the taste buds of the pregnant, you can replace it with daikon.
Pregnant women often experience an unpleasant phenomenon - cramps in the lower limbs. They occur against the background of a deficiency of potassium, calcium, sodium and magnesium. All of these macronutrients are present in radishes.
Infusion of the tops of the root well helps with constipation - a common problem for women during the carrying of the child. For its preparation one Art. l 200 ml of boiled water is poured over the cut leaves and consumed after eating.
It should be remembered that during pregnancy it is contraindicated to eat radishes, as well as other vegetables, without additional processing. This is due to the possible presence of helminth eggs or microorganisms that cause dysentery, typhoid fever, and hepatitis. Therefore, first, the root should be well washed and pour over boiling water. You can also use it in food in stew form.
In what cases radish can not be included in the diet
Radish can not be used by everyone, because in some cases it can be harmful. Who is a radish contraindicated?
First of all, people with diseases of the stomach and intestines, ranging from gastritis and peptic ulcer disease, ending with flatulence and colitis. Coarse fiber can damage damaged mucous membranes. For the same reason, it is impossible to eat vegetables saturated with essential oils for those who suffer from diseases of the pancreas and liver. Daikon and radish have the same contraindications.
Radish is harmful to eat with diseases of the thyroid gland. This is due to the content in the root of cobalt (3 µg), which blocks the absorption of iodine. With its lack of normal functioning of the thyroid gland, which regulates the work of all organs, is impossible.
Hello! Let's talk about radishes - useful properties and contraindications in our material. Radish - spring vegetable, which is represented by dozens of different varieties. This is a popular root vegetable belonging to the Cabbage family.
In cooking, only the underground part of the plant is used, and the tops are thrown away or sometimes fed to domestic animals.
Radish is not just a tasty vegetable, but also a storehouse of useful substances. If you use the natural power of the plant correctly, it can help to cope with various problems and diseases.
Another advantage - the radish can be eaten almost all year round, growing it in the beds, in greenhouses and even on the windowsill.
One curious fact is known - radish is the first vegetable that has been grown in space, under weightless conditions!
The details of this amazing event are unknown, but science proves that this is possible due to the rapid ripening of radish.
So, what is useful pinkish root? Who is contraindicated radish, and who should lean on it? Давайте разберем состав, пользу и вред этого растения.