The Different Effects of Four Types of Radish.

From "radishes are better than ginseng" to "eating radishes in winter and ginger in summer saves you from seeing a doctor," these folk sayings are enough to illustrate the important position of radishes in China's food therapy culture. However, with the wide variety of radishes available on the market, are their health effects the same? In this issue, I will conduct an in-depth analysis of this topic.

First, it should be noted that carrots do not belong to the "Cruciferous radish genus" and are not radishes in the true sense of the word. Research has confirmed that cruciferous vegetables of the radish genus, such as white radishes, have certain anti-cancer and cancer-preventing effects. Of course, these types of radishes also have their own special health benefits.

White radishes replenish Qi and promote digestion.

Raw white radishes promote digestion because their pungent ingredients can stimulate gastric juice secretion, regulate gastrointestinal function, and have a strong anti-inflammatory effect. Cooked white radishes can replenish Qi and regulate Qi, especially when stewed with pork, lamb, and other meats, the effect is even better. There are many ways to eat white radishes. In addition to stewing with meat, they can also be simmered in soup with crucian carp or kelp. Juicing them with pears is also a good choice.

White Radish and Shrimp Stew

Green radishes clear heat and quench thirst.

The skin of a green radish is emerald green, and the end buried in the soil is jade white. The upper part of the entire radish is sweet with little spiciness, and the spiciness gradually increases towards the tail. Green radishes contain fewer calories and are easy to feel full after eating, which helps with weight loss. From the perspective of Traditional Chinese Medicine, green radishes not only clear heat and soothe the liver but can also prevent and treat phlegm, dry mouth, and thirst. Green radishes are known as "fruit radishes." Besides eating them directly, they are also suitable for being shredded for cold salads. Paired with jellyfish shreds, they are both refreshing and delicious.

Roasted Green Radish Salad

Red-heart radishes replenish iron and fight aging.

Red-heart radishes are rich in anthocyanins, which not only provide beautiful colors to food but also have strong antioxidant properties, resisting aging, enhancing vascular elasticity, improving vision, and making the skin smoother. In addition, the iron content in red-heart radishes is higher than in other radishes. Red-heart radishes are crisp and refreshing, often used in cold salads or pickled. It should be noted that anthocyanins are stable under acidic conditions, so it's best to add a little vinegar when making cold dishes.

Red-Heart Radish Rose

Water radishes replenish Vitamin C.

Water radishes are more common in summer. Their Vitamin C content is higher, twice that of white radishes and three times that of green radishes of the same weight. In addition, water radishes are rich in dietary fiber, which can promote gastrointestinal motility, help the excretion of waste in the body, and have diuretic, digestive and other effects, and are also beneficial for sobering up. Because water radishes are high in Vitamin C, it is best to eat them raw.

Lemon, Sugar, and Vinegar Water Radishes