Records of radishes can be found as early as in the "Book of Songs." People often say, "Eat radish in winter and ginger in summer to stay healthy all year round." There are many varieties of radishes, and the common ones we see mainly include red radishes, green radishes, white radishes, and water radishes.
China is the homeland of the radish, with a long history of cultivation and use. Records of radishes can be found as early as in the "Book of Songs." People often say, "Eat radish in winter and ginger in summer to stay healthy all year round." There are many varieties of radishes, and the common ones we see mainly include red radishes, green radishes, white radishes, and water radishes. But consumers are confused: since they are all radishes, which one is actually better?
Each of the four radishes has its own nutritional strengths
Red radishes, also known as carrots, contain a large amount of carotene, as well as nine amino acids like alanine, and minerals such as calcium, phosphorus, and iron. The carotene in red radishes is effective in protecting vision and promoting the growth and development of children. Eating red radishes raw nourishes the blood, while cooking them strengthens the body. Carotene is a fat-soluble substance, so stir-frying with oil is the best way to eat it, allowing its nutrients to be fully absorbed. Wash and peel the carrots, chop them into pieces, and stew them with chicken or pork bones to double the nutritional value.
White radishes contain protein, fat, and abundant calcium, as well as large amounts of vitamins and minerals like phosphorus and iron. The "Compendium of Materia Medica" calls it "the most beneficial among vegetables." Eating white radish raw aids digestion, while cooking it tonifies Qi. When eaten raw, its pungent ingredients can promote gastric juice secretion, regulate gastrointestinal function, and have a strong anti-inflammatory effect, as well as relieving coughs. Stewing it with chicken, pork, or mutton can tonify Qi and regulate Qi flow.
Green radishes are high in amylase, protein, and minerals like potassium, and have the effects of strengthening the spleen, preventing excessive phlegm, and relieving dry mouth and thirst. Every 100 grams of water radish contains 8 grams of protein, 45 milligrams of vitamin C, and rich dietary fiber. It has diuretic and digestive effects. These two types of radishes are generally eaten raw, with a sweet and spicy taste that is crisp and pleasant.
Actually, all four radishes have impressive nutrition, each with its own "strengths." From a Traditional Chinese Medicine perspective, white radish can tonify and regulate Qi; red radish can benefit the heart, invigorate blood, and nourish blood, making it good for patients with cardiovascular and cerebrovascular diseases; green radish can clear heat and soothe the liver, while water radish has a particularly good diuretic function. Everyone can choose the most suitable one based on their own constitution.
Four Radish Recipes
Carrot Soup
French Carrot Soup
First, prepare 50 grams of carrots, 50 grams of celery, 50 grams of potatoes (yellow skin), and 10 grams of perilla leaves. Salt, pepper, MSG, green onions, lemon, and cream as needed. Peel and wash the carrots and potatoes, dice them, and stir-fry in oil; set aside. Clean and chop the celery. Finely chop the perilla leaves. Add water to a pot, bring to a boil, blanch the vegetables until cooked, then remove and drain. Use a blender to puree the vegetables, return them to the original soup, bring to a boil, add salt, pepper, and lemon juice, sprinkle with perilla, and stir in an appropriate amount of sour cream.
Candy Radish Drink
Wash the white radish, dry it, and make a horizontal cut one-third of the way down from the top. Set the top third aside. Use a small knife to hollow out the center of the bottom part. Place rock sugar in the hollowed-out area. Cover with the cut-off top third and secure it with toothpicks. Place the radish in a sealed container and store it in the refrigerator. After five or six days, take it out, open the radish, and the rock sugar inside will have melted into a thick syrup. Strain the juice, add a little honey, and the candy radish drink is ready.
Jellyfish Salad with Green Radish
Prepare 500 grams of jellyfish skin, 200 grams of green radish, and a small amount of salt, green onions, Sichuan peppercorns, sesame oil, and MSG. First, peel the green radish and wash both the green radish and jellyfish skin, then cut them into thin shreds. Soak the jellyfish skin in cold water. Sprinkle the green radish shreds with a little salt, mix, let sit for a moment, then squeeze out the water. Combine with the jellyfish shreds in a bowl, add salt and MSG, and mix. Chop the green onions into small pieces. Heat sesame oil in a wok over medium-high heat. Add Sichuan peppercorns and fry until fragrant, then remove the peppercorns. Remove the wok from the heat, add the green onions and stir-fry briefly. Pour the hot oil over the jellyfish and green radish shreds in the bowl, mix well, and serve.
Water Radish and Pork Liver Vermicelli Soup
First, prepare water radish, cooked pork liver, and vermicelli as needed. Then, slice the unpeeled water radish and slice the pork liver. Heat oil in a pot, add green onions and ginger until fragrant, then add the pork liver, add cooking wine, and stir-fry over high heat for a few seconds. Add the water radish slices and continue stir-frying for half a minute. Pour in half a pot of bone broth and half water, enough to cover all the ingredients. Bring to a boil over high heat, then turn to medium heat and cook for about three minutes. Add the vermicelli and continue cooking for another three minutes. Add an appropriate amount of aged vinegar, chicken powder, sesame oil, and cilantro, stir briefly, and it's ready to serve.
Mixing red and white radishes is a taboo
Red and white radishes should not be eaten together. Cooking methods that mix carrots and white radishes in cold salads or stews can reduce the nutritional value of one of them. Furthermore, this cooking method can trigger an "internal war" because white radishes are very high in vitamin C, while carrots contain an enzyme that breaks down vitamin C, which can destroy the vitamin C in white radishes. When they come into contact, the vitamin C in the white radish is severely lost, and its nutritional value is greatly reduced.
In addition, to better发挥 its digestive and anti-cancer therapeutic effects, white radish is best eaten raw. Carrots, on the other hand, are the opposite. Carrots are rich in β-carotene, which can be converted into vitamin A in the human body. Vitamin A and β-carotene can promote the production of visual pigments in the eyes, prevent night blindness, enhance color discrimination, and improve eye fatigue and dryness. However, when carrots are eaten raw, more than 70% of the carotene is not absorbed.
The two most scientific ways to eat carrots:
First, cut the carrots into pieces, season them, and stew them with meat. It is best to use a pressure cooker, which reduces the contact between the carrots and the air, allowing the carotene retention rate to reach up to 97%;
Second, cut the carrots into slices, stir-fry them thoroughly with a sufficient amount of cooking oil, and then eat them. This way, the absorption and utilization rate of carotene can reach 90%.
Carrot soup