The radish curds

THE RADISH IS THE LEAF OF THE RADISH AND, IN THE BROADEST SENSE OF THE TERM, IT'S WILD. WE EAT MORE RADISH IN OUR DAILY LIVES, BUT IT IS RARELY EATEN: ON THE ONE HAND, THE NUTRITIONAL VALUE OF RADISH IS NOT WELL UNDERSTOOD; ON THE OTHER HAND, IT IS LIMITED BY THE SUPPLY AND DEMAND FOR TRANSPORTATION THAT IT IS DIFFICULT FOR US TO BUY FRESH RADISH IN THE MARKET, BECAUSE RADISH IS DIFFICULT TO STORE AND TRANSPORT, SO THEY ARE OFTEN THROWN INTO THE GROUND TO MAKE FERTILIZER. STUDIES HAVE SHOWN THAT RADISH LEAVES CONTAIN A LARGE AMOUNT OF CARROTS, WITH EACH CENTIGRAM OF VITAMIN A CONTAINING 1400 UIU, MORE THAN THREE TIMES THE SAME AMOUNT OF CABBAGE 400EU; CALCIUM CONTAINING 238 MG/GRAM AND MORE THAN FOUR TIMES THE AMOUNT OF SPINACH 56 MILLIGRAMS; IRON, FIVE TIMES THE AMOUNT OF EEL, ESPECIALLY IN THE NORTHEAST, WHERE THE AMOUNT OF RADISH IS 22 TIMES THE AMOUNT OF EEL; VITAMIN B1, 60% MORE THAN SOYBEANS; AND VITAMIN B2, FOUR TIMES THE AMOUNT OF BEEF. THE NUTRITIONAL VALUE OF RADISH LEAVES CAN BE SEEN ABOVE, BUT IT IS GENERALLY RARELY USED AS GARBAGE TO RECYCLE THE LAND, FAILING THE GRACE OF THE CREATOR. NOT ONLY IS RADISH OF HIGH NUTRITIONAL VALUE, BUT IT ALSO TASTES SEXUALLY FLAT AND HAS THE EFFECT OF DIGESTION, GAS, STINGING, COUGHING, INGESTING AND SWOLLEN. THERE IS ALSO THE ROLE OF QUENCHING AND DIARRHEA, WHICH IS OFTEN SAID TO BE “NO MONEY FOR RADISH, NO DIARRHEA FOR YELLOW” AND WHOSE MEDICINAL VALUE CANNOT BE IGNORED. NOW THAT THE WEATHER IS GETTING HOT, THE BLENDS ARE FRESH AND REFRESHING, AND THEY'RE POPULAR AT THE TABLE, LET'S HAVE A RADISH RADISH TODAY, WHICH IS A LITTLE SMALL, SO I'M GOING TO MIX SOME OF THE MACKEREL WITH THE SOYBEAN。