Introduction: There are various types of radishes on the market, and their health benefits are not the same. White radishes replenish Qi and promote digestion, while red-heart radishes are rich in iron and fight aging. Green radishes clear heat and quench thirst. The carrots that people often eat are not true radishes in the botanical sense.
For more delicious radish recipes, we recommend the "Winter Radish is Better Than Ginseng" special feature on Mei Tian.
From "radishes are better than little ginseng" to "eating radishes in winter and ginger in summer, you won't need a doctor to write prescriptions," these folk sayings are enough to show the important status of radishes in China's food therapy culture. However, there are various types of radishes on the market. Are their health effects the same? In this issue, I will conduct an in-depth analysis on this topic.
First of all, it should be noted that carrots do not belong to the "Cruciferae Raphanus genus" and are not true radishes. Research has confirmed that cruciferous vegetables like white radishes have certain anti-cancer effects. Of course, these types of radishes also have their own special health benefits.
White radishes replenish Qi and promote digestion. Raw white radishes aid digestion because their pungent ingredients can promote gastric juice secretion, regulate gastrointestinal function, and have a strong anti-inflammatory effect. Cooked white radishes can replenish Qi and promote the smooth flow of Qi, especially when stewed with pork, lamb, etc., the effect is even better. White radishes can be prepared in various ways. 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.
Green radishes clear heat and quench thirst. Green radishes have a emerald green skin, and the part buried in the soil is milky white at the tip. The upper part of the whole radish is sweet with little spiciness, and the spiciness increases towards the tail. Green radishes contain fewer calories, are filling after eating, and help with weight loss. From a traditional Chinese medicine perspective, green radishes not only clear heat and soothe the liver, but also prevent and treat phlegm and a dry mouth and throat. 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.
Red-heart radishes are rich in iron and fight aging. Red-heart radishes are rich in anthocyanins, which not only give food a beautiful color but also have strong antioxidant properties, helping to resist aging, enhance blood vessel elasticity, improve vision, and make 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 dishes 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.
Water radishes are rich in Vitamin C. Water radishes are more common in summer. Their Vitamin C content is high—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 body expel waste, and have diuretic, digestive, and other effects, and are also beneficial for sobering up. Because water radishes are high in Vitamin C, it's best to eat them raw.