As the saying goes, "Eat radishes in winter and ginger in summer to stay healthy all year round." There are many varieties of radishes, and the most common ones we see are red radishes, green radishes, white radishes, and water radishes.
Red radishes, also known as carrots, are rich in carotene and nine amino acids such as alanine, as well as minerals like calcium, phosphorus, and iron. The carotene in red radishes is particularly effective for protecting vision and promoting the growth and development of children. Raw red radishes nourish the blood, while cooked ones replenish the body. Since carotene is a fat-soluble substance, stir-frying with oil is the best way to eat it, allowing its nutrients to be fully absorbed. When carrots are washed, peeled, chopped, and simmered into a soup with chicken or pork bones, their nutritional value is doubled.
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." Raw white radishes aid digestion, while cooked ones replenish qi. When eaten raw, its pungent components stimulate gastric juice secretion, regulate gastrointestinal function, and have a strong anti-inflammatory effect, as well as being able to relieve coughs. Stewed with chicken, pork, or mutton, it can replenish qi and regulate qi flow.
Green radishes are high in amylase, protein, potassium, and other minerals. They have the effect of strengthening the spleen, preventing and treating excessive phlegm, and relieving thirst and dry mouth. Every 100 grams of water radish contains 8 grams of protein, 45 milligrams of vitamin C, and abundant dietary fiber. They have diuretic and digestive effects. These two types of radishes are generally eaten raw, with a sweet and spicy flavor that is crisp and refreshing.
In fact, all four types of radishes are highly nutritious, each with its own strengths. From a Traditional Chinese Medicine perspective, white radishes can replenish and regulate qi; red radishes can benefit the heart, invigorate blood, and nourish the blood, making them a good choice for patients with cardiovascular and cerebrovascular diseases; green radishes can clear heat and soothe the liver, while water radishes have a particularly good diuretic function. Everyone can choose the most suitable one based on their own constitution.