Radish (Raphanus sativus L.) is a cruciferous biennial or panicum miliaceum, with a height of 20- 100 cm, fleshy straight root, oblong, spherical or conical shape, green, white or red skin, branched stems, hairless and slightly frosty. The raceme is terminal and axillary, with white or pink flowers and a pedicel length of 1- 1.5 cm. The flowering period is April-May and the fruiting period is May-June. Widely cultivated in all parts of China. Roots are eaten as vegetables; Seeds, fresh roots, withered roots and leaves are all used as medicine: seeds help digestion and resolve phlegm; Fresh roots quench thirst, help digestion, and dry roots benefit two stools; Leaves treat original dysentery and prevent dysentery; Extraction of industrial and consumer seed oil.
1, nutritional value
Radish contains a variety of trace elements, which can induce human body to produce interferon. White radish is rich in vitamin C. Vitamin C is an antioxidant, which can inhibit melanin synthesis, prevent fat oxidation and prevent fat deposition.
White radish contains a lot of plant protein, vitamin C and folic acid, which can clean blood and skin, lower cholesterol and help maintain vascular elasticity.
Radish is called "Little Ginseng" among Chinese people. In winter, it has become a frequent visitor to every household's table. Modern nutrition research shows that radish is rich in nutrients, carbohydrates and vitamins, and the content of vitamin C is 8- 10 times higher than that of pear.
Matters needing attention
Radish is a cold vegetable. People with yin deficiency and cold constitution and spleen and stomach deficiency should not eat more.
Patients with gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse, etc. You should eat less radish.
Radish should not be eaten with fruit. In the daily diet, if carrots and oranges are eaten together, goiter will be induced.
Diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together. If you want to eat together, you should add some vinegar to make it easier to absorb nutrients.
Raw radish and ginseng have the same medicinal properties and cannot be eaten together. In order to avoid the opposite effect, it will not play a nourishing role.
2. Economic value
According to statistics, nearly 100 kinds of dishes can be made from radish and other edible plants for daily consumption, and more than 60 kinds of side dishes can also be made. Therefore, the market potential of radish as a vegetable crop needs to be further explored.
Taking radish as the main raw material, various types of radish series foods can be developed.
Juice-type radish food: juice extracted from fresh radish contains many vitamins and other beneficial ingredients. It can be directly used as radish juice beverage, or blended with milk and fruit juice to make milk radish juice beverage, radish juice beverage, radish ice cream, radish cola, radish popsicle, etc.
Radish powder food: the best dried radish is ground into powder, which is radish powder. This radish powder can be eaten like ordinary flour, or mixed with wheat flour, adding sugar, meat, onions, mushrooms and so on. Make radish bread, radish biscuits, radish noodles, radish cakes, etc.
Radish food for dietotherapy: Radish can be mixed with ginseng, angelica, astragalus, edible fungi and other Chinese herbal medicines to make radish health food, which is of great benefit to human health.
3. Medicinal value
Traditional Chinese medicine believes that radish is cool, pungent and sweet, non-toxic, and enters the lung and stomach meridians, which can eliminate food stagnation, eliminate phlegm and clear heat, reduce adverse qi, relieve middle energizer, detoxify, and treat food stagnation, phlegm cough, aphonia, tuberculosis, hemoptysis, vomiting and acid swallowing. Radish has a strong function of promoting qi circulation, and can also relieve cough and phlegm, remove dryness and promote fluid production, clear away heat and toxic materials, and facilitate defecation. According to the research, radish has obvious anti-cancer effect, which is related to the fact that radish contains a lot of vitamin A, vitamin C, glucoamylase, crude fiber and lignin. Vitamin A and vitamin C are essential substances for maintaining intercellular substance, which can inhibit the growth of cancer cells. It is reported that vitamin A can transform cancer cells that have been formed into normal cells again. Glucoamylase can decompose nitrosamines in food, which can greatly reduce the carcinogenic effect of this substance. Crude fiber can promote gastrointestinal peristalsis, keep defecation unobstructed, reduce the absorption of toxic substances and carcinogens, and prevent the occurrence of rectal cancer and colon cancer.