radish leaves, the root leaves of the cross flower plant. It contains chlorophyll, volatilized oils containing α, β-acrylate and β, and gamma-octaneol. It has the function of appetizing, quenching and dysentery. In civilian summers, dried radish salt is commonly used as a soup, for stomach digestion, for digestive purposes and for the prevention of enteritis and dysentery. 1. Helping to absorb starch enzymes in radish leaves can decompose starch, fatty in food and make them fully absorbed and help absorb nutrients. 2. Prevention of mustard oil in constipated radish leaves promotes gastrointestinal creeping, increases appetite and helps digestion. Food fibre is also very high, preventing constipation and colon cancer. 3. The protection of radish leaves also contains high molybdenum, which is an important component of the eye iris, which regulates pupils ' size and ensures that the sight is clear. As a result, radish radishes are often used to prevent near-sighted eyes, old eyes and cataracts. 4. Modern studies on the prevention of gouts show that the amount of vitamin K contained in radish leaves is much higher than in other foods, so that radish leaves are the best food for humans to ingestion of natural vitamin K, which is resistant to urea acid crystallization and effectively prevents bone thickness. 5. Increased immunisation of radish leaves, rich in vitamin C and trace zinc, has helped to improve the immune function of the organism and its resilience to disease. Carcino-resistant radish leaves contain woody molybdenum, which enhances the vitality of megacormic cells and consumes them. In addition, radish seedlings contain various enzymes that decompose carcinogenic nitrite and are resistant to cancer。
