Eating Raw White Radish
White radish also contains various enzymes that can eliminate the carcinogenic effects that cause cells to mutate, achieving the purpose of cancer prevention; the interferon inducer in white radish can stimulate the gastrointestinal mucosa to produce interferin, playing a role in resisting viral infections and inhibiting the proliferation of tumor cells. However, the aforementioned enzymes, lignin, interferon inducers, etc., are not heat-resistant and are destroyed at a high temperature of 70°C.
To better exert its therapeutic effects, white radish is best eaten raw. Carrots are suitable for cooking, while white radish is the exact opposite. Carrots are rich in β-carotene, which can be converted into vitamin A in the human body. Vitamin A and β-carotene can prevent night blindness and also improve eye fatigue and dryness. However, when eaten raw, more than 70% of the carotene in carrots cannot be absorbed.
There are 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 can reduce the contact between the carrots and the air, and the preservation rate of carotene can be as high as 97%; second, cut the carrots into slices, 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%.
The answer to whether white radish can be eaten raw is yes. Eating some raw white radish can also effectively help us achieve the effect of unclogging blood vessels. Heated white radish may lead to the loss of its nutrients. Eating raw white radish can also effectively help us treat the problem of bad breath.