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Radish is the first health dish promoted by traditional Chinese medicine...

As the saying goes,"Eat radish in winter and eat ginger in summer to ensure health all year round"! Radish seems to be an ordinary dish, but it is the first winter health dish promoted by traditional Chinese medicine ~~
In order to praise radishes, the poet of the Yuan Dynasty also wrote such a poem: "Prepared food is sweet as taro, but eaten raw as crisp as pears. Old diseases disappear, and extraordinary skills are real problems."

There are many types of radishes, the common ones are carrot, green radish, white radish, water radish and heart-to-heart beauty.
Today, I made an appetizer with carrot. If I like it, I don't care if I try it myself ~!

Let's give everyone a shake of the nutritional content of radish...


Radish is flat in nature, spicy and sweet in taste, and enters the spleen and stomach meridians. It has the effects of eliminating stagnation, resolving phlegm and cough, relaxing qi, and detoxifying. It mainly treats food stagnation, phlegm, cough, loss of speech, vomiting blood, diabetes, diarrhea, migraine, etc. Radish also contains a variety of trace elements that can induce the body to produce interferon itself, which can enhance the body's immunity and inhibit the growth of cancer cells. It is of great significance for preventing and fighting cancer. Mustard oil and dietary fiber in radishes can promote gastrointestinal peristalsis and help discharge waste from the body.
Eating radish regularly can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases;
However, people with weak physique, spleen and stomach deficiency cold, gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, and uterine prolapse should not eat more.
Traditional Chinese medicine believes that radish has the functions of digestion, phlegm and asthma, clearing heat and smoothing qi, and reducing swelling and dissipating blood stasis.
Most children experience symptoms of upper respiratory tract infection such as dry throat and sore throat, repeated coughing, and difficulty spitting when catching a cold. Eat more crispy, delicious, tender radishes, which not only appetites and helps digestion, but also nourishes the throat, reduces phlegm and smoothes the qi, and effectively prevents colds. So there are still many good things about radish ~!

Here are the top ten effects of the carrot I use:

Effect 1 of radish: anti-cancer and anti-cancer
The American Agency for Cancer Research reported that according to the analysis of cancer epidemiological data from various countries, cruciferous vegetables such as radish and cabbage are the best anti-cancer and anti-cancer foods among all foods, among which the prevention of lung cancer, gastric cancer, liver cancer, larynx cancer, esophageal cancer, colon cancer, rectal cancer, breast cancer and bladder cancer is the most obvious. The reason why carrot can fight and prevent cancer is because it contains the following special ingredients: 1. Sulforaphane. According to research at the Johns Hopkins School of Medicine in the United States, carrot also contains sulforaphane, a botanical chemical. It is a bioactive compound found in many cruciferous vegetables. Sulforaphane may be the most effective and effective among all the natural anti-cancer substances currently discovered. It stimulates cells to produce higher type II enzymes (beneficial enzymes), allowing cells to form membranes that resist erosion by foreign carcinogens. 2. Vitamin A. Carrots contain a large amount of vitamin A, which is an essential substance to maintain intercellular matrix and plays a role in inhibiting the growth of cancer cells. The medical community in the United States and Japan has reported that vitamin A in carrot can re-transform cancer cells that have already formed into normal cells. 3. Glycating enzyme and carrot contain a saccharifying enzyme that can decompose nitrosamines in food and greatly reduce the carcinogenic effect of this substance. 4. Lignin and carrot contain more lignin, which can increase the vitality of macrophages in the body to devour cancer cells by two to four times. 5. Sulforaphane, British scientists have discovered that carrot contains a cancer-preventing compound sulforaphane, which activates the body's defense function.

Effect 2 of radish: Anti-gout
Wind-resistant envoys found that carrot has special effects on gout because carrot is an alkaline food and a vegetable that basically does not contain purines. Don? Meng Shen said: Radish is "very beneficial to the joints";"Eating Materia Medica" believes that radish can "promote the atmosphere, eliminate evil heat, and improve urine and urine";"Suixiju Diet Manual" also says that it can "resist the cold." Carrots are rich in active enzymes. Eating raw can effectively promote the metabolism of purine. Carrots also contain a large amount of potassium, phosphorus, calcium, iron, vitamin K, Vc and other substances, which can effectively improve blood quality. Alkalize the blood and have diuretic and stone dissolving effects, which is very beneficial to gout patients. Carrots have a strong function of promoting liver and kidney metabolism. They can quickly coordinate the balance of the five internal organs and decompose gout stones deposited in various parts of the body for a long time into water, carbon dioxide and soluble sodium salt under the action of peptide nucleic acid PNA. Long-term consumption of red radish can replenish the transferase in the liver, effectively correct the disorder of purine metabolism, regulate uric acid, balance the concentration of blood uric acid, relieve and eliminate inflammation at the attack site of gout, prevent the formation of stones again, thereby achieving the purpose of treating gout. Big carrot is rich in vitamin K, which can resist the crystallization of urate and effectively prevent thick bones. Big carrot also has a good preventive and therapeutic effect on gallstones and kidney stones. In addition, carrots are rich in potassium, several times or even dozens of times that of other radishes. It is well known that potassium can regulate the appropriate osmotic pressure in cells and the acid-base balance of body fluids, and participate in the metabolism of carbohydrates and proteins in cells, which is very beneficial to the regulation of blood uric acid value in patients with gout.

Effect 3 of radish: Lower blood pressure
Medical staff found that medical staff found that eating carrot raw has the magical effect of lowering blood lipids and cholesterol, softening blood vessels, stabilizing blood pressure, and preventing coronary heart disease, arteriosclerosis, kidney stones, cholelithiasis and other diseases. At the same time, the medical community believes that carrot seeds have a good effect on lowering blood pressure, and it will be a new type of antihypertensive drug with high efficacy, no toxic side effects, and very promising. Its antihypertensive effect and improvement of disease symptoms were higher than that of the control groups such as reserpine, compound antihypertensive tablets and apocynum tablets.

Effect 4 of radish: Helps digestion
There is a record on the medicinal use of radish in the "Famous Doctors BieLu":"It is cool in nature and spicy in taste. It enters the lung and stomach meridians. It can eliminate stagnation, eliminate phlegm and heat, lower qi flows through the middle, and detoxify. It is used for symptoms such as stagnation of food, phlegm, cough, loss of speech, hematemesis, bleeding, diabetes, diarrhea, headache, and poor urine." Modern medical research has found that carrot also contains many glycerases, tryptase, amylase, and saccharifying enzymes that can help digestion. Because it is alkaline, it can quickly neutralize gastric acid. It also contains beneficial ingredients such as mustard oil and dietary fiber that promote gastrointestinal peristalsis and increase appetite. Therefore, eating carrot after a meal can quickly promote digestion, relieve gastric acid, and bloating, and has a good therapeutic effect on gastric ulcers and duodenal ulcers. In addition, it also contains glucose, oxidase adenine, anhydro pentose, gasified mucin, tissue amino acids, choline and other components. Radish has inhibitory effects on streptococci, Staphylococcus, Pneumococcus and Escherichia coli. Research by Japanese scientists has pointed out that the spicy taste of carrot comes from thiocyanide, which has the effect of protecting the gastric mucosa.

Effect 5 of radish: Cough, phlegm, and asthma
"Materia Medica Jing Shu" said: "The radish root is used to relieve the qi and eliminate the grain, eliminate phlegm and warming the middle, replenish the deficiency, widen the chest and diaphragm, improve the urine and urine, reduce phlegm and eliminate drainage, and it is used for cooking; it is used to stop thirst, treat facial poison, promote the atmosphere to eliminate evil heat, treat lung weakness and vomiting blood, lung heat, phlegm cough and diarrhea, and it is also used for raw food"; Li Shizhen mentioned in the "Compendium of Materia Medica" that radish can "reduce the qi, eliminate the grain and the middle, and eliminate evil heat." For those suffering from acute and chronic bronchitis, asthma or cough, excessive phlegm, or asthma, wash the carrot with the skin, cut into slices and juice raw. It has the effect of lowering qi, phlegm and asthma. Its effect and speed are faster than that of many drugs; If you are lost in speech, you can use equal parts of raw carrot juice and ginger juice to rinse your throat to relieve symptoms.

Effect 6 of radish: detoxification and beauty
"Materia Medica Jing Shu" records: "Raphani root is beneficial to urine and urine" and "making noodles is toxic." Modern science shows that carrot contains a large amount of cellulose, B vitamins, potassium, magnesium and other substances that can promote gastrointestinal peristalsis, help the discharge of waste in the body, and have a good therapeutic effect on constipation and acne.

Effect 7 of radish: Anti-virus
Modern medicine has proved that carrots have good antiviral effects. Normal human cells have an interferon gene, which can produce interferon under the stimulation of inducers. Interferon can fight viral cells, and raw radish is a good inducer of interferon. Animal experiments have fully proved that radish extract has an anti-viral infection effect. At the same time, radish contains cellulose lignin, which can improve the function of macrophages to devour foreign bodies and necrotic cells, thereby strengthening the body's ability to fight viruses. Studies have confirmed that eating raw carrot has the strongest ability to suppress the virus, followed by green carrot, and white carrot. Cooked radish has lost its role in inducing interferon after being cooked at high temperatures, so it is best to eat it raw with the skin after washing. Juicing is a wise way to eat it. If you eat a little radish often after tea, you will benefit a lot. Studies have shown that chewing 100 grams of carrot raw every day can produce a lot of interferon, which can interfere with diseases in our bodies and resist the occurrence of diseases.

Effect 8 of radish: lose weight
The saccharifying enzymes contained in carrot can decompose starch, fat and other components in food, making them fully absorbed and utilized by the human body after decomposition. Therefore, carrot is a quite good weight loss food.

Effect 9 of radish: replenish blood
The carotene contained in carrot skin, namely provitamin A, can promote the increase of heme, improve blood concentration and blood quality, and have a great effect on treating anemia. Radish also contains a large amount of iron, which helps enrich the blood. The iron content of carrot is 40% higher than that of white radish and 75% higher than that of green radish.

Effect ten of radish: calcium supplementation
Carrots contain a lot of calcium, and radishes do not contain oxalic acid, which is more conducive to the absorption of calcium by the human body. Therefore, radishes are a good source of calcium supplementation. Research also found that the calcium content of carrot is 24% higher than white radish and 6% higher than green radish.

After saying so much, everyone must be bored, so let everyone go and read the recipes with me... It's time to start appetizing..