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Wednesday, March 28, 2012


Radish Is A Root Vegetable
Radish is not a fruit. It is a root vegetable, like a carrot. It resembles beets and turnips in appearance and texture, but has its own distinct flavor. Radishes can be white, red, purple or black, long, cylindrical or round in shape. It belongs to the same vegetable family as broccoli, cauliflower and Brussels sprouts and offer many similar cancer-fighting benefits.
5 Main Varieties
There are five main varieties of radish. The red globe variety is small, round and oval in shape. It is also called button red radish. They can have diameter of 1-4 inches. These radishes have solid and crisp flesh.The black variety of radish is turnip-like in shape. These radishes have a dull black or dark brownish skin. When they are peeled, one can see the white flesh. They taste quite pungent, and are drier than other varieties. However, they have a longer shelf life compared to most radishes. The Daikon ( Japanese ) variety is native to Asia. These are very large carrot-shaped radishes. Daikons have white flesh which is juicy, and a bit hotter than red radish. White icicle is another variety that is long and grows up to half a foot and is tapered in shape. These radishes have a white flesh which is milder than the red variety of radishes. The fifth variety is the California mammoth white. This type of radishes have oblong-shaped roots, and have flesh that tastes slightly pungent.
Nutritional Value of Radish
#1  Radishes are known for their anti-bacterial and anti-fungal properties
#2  They belong to the cabbage family, and have vitamin C, potassium, sodium and traces of other minerals
#3  Radishes are low in saturated fat and very low in cholesterol
#4  They are a good source of riboflavin, vitamin B6, calcium, magnesium, copper, manganese
#5  Radishes are an excellent source of dietary fiber, folate, vitamin C and potassium
Health Benefits of Radish
#1  Radish are very good for the liver and stomach. It helps to detox and purify blood and thus very helpful in jaundice. It checks the destruction of red blood cells during jaundice by increasing the supply of fresh oxygen in the blood. Black radish is preferred more while treating jaundice.
#2  Radishes are rich source of roughage, which are indigestible carbohydrates. This facilitates in digestion, helps in retaining water and curing constipation, thus providing relief in piles. Also, its detoxifying power helps to get rid of piles faster.
#3  Radish is a diuretic, and thus helps in increasing urine production. The juice of radish helps in treating inflammation and burning feeling during urinating. Hence, is very helpful to treat urinary disorders.
#4  Radish are a very good source of dietary fiber, and can be helpful in natural weight-loss. After eating them, one will feel full for longer.
#5  Being a good detoxifier and rich source of vitamin C and anthocyanins, it helps to cure many kinds of cancer, particularly cancers related to intestines, stomach, colon and kidney. For example, Daikon radish inhibits the formation of dangerous chemicals in the body. Also, red radish has lycopene in it. Lycopene can dramatically help to lower the risk of prostate cancer.
#6  Due to its detoxifying and anti-carcinogenic properties, it is useful in treating leukoderma. Radish seeds are powdered and soaked in vinegar and then applied on white patches.
#7  Due to its vitamin C, phosphorus, zinc and vitamin B6 content, radish are used in treating many skin disorders. It helps to maintain the moisture of the skin, and also disinfect many rashes.
#8  Radish is an anti-congestive and helps in treating many respiratory system-related problems. It is also rich in vitamins and a good disinfectant, hence, radish are used in protecting the respiratory system from many infections.
Practical Use
#1  You can simply juice radish and drink immediately. Can add watermelon or pineapple, etc.
#2  You can slice and add it to salad, making the dish visually-inviting as well. To make your salad even more crunchy, you can soak washed-&-trimmed radishes in ice water for a couple of hours and then serve them. It enhances their crispness and flavor.
#3  Add as an extra ingredient to usual family-consumption, snow-boiled nourishing soup that may comprise lean pork, pork bones, carrots, onion, snow-ear, red dates, etc



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