Useful properties of radishes

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spring and early summer, when the rest of the vegetable crops just planted in the garden and gathering strength, juicy crispy root vegetables radishes are ready-to-eat. But the value of an early vegetable is not only in precocity and sweetish, with a mild sharpness of taste, but also in the beneficial properties of radishes.

If more recently, root crops with a predominantly red-pink shade were gathered from the beds, today gardeners are offered varieties that give radish of white, pale pink, yellow and violet color. On the table of lovers of early vegetables, not only rounded, but also oblong roots, up to 10–15 cm long, fall.

What is the use of radish? What is the composition of this vegetable, and are the roots of different colors equally useful?

Composition and caloric content of radishB5, B6 and B9.
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The list of mineral elements in radish is no less extensive. This is also necessary for the formation of bone calcium, irreplaceable in the process of blood formation, iron, which provides the work of the nervous and cardiovascular systems, magnesium and potassium. Phosphorus, zinc and sodium, copper and iodine are involved in the endocrine system in root crops and tops of radish. What is more useful radish?

In addition, there are many phytoncides in the crisp flesh and young foliage that have a natural antimicrobial, antiseptic effect. Mustard oil has a similar property, which determines the taste of the vegetable and its characteristic sharpness.

Read also: Early radish without watering( video)

Even the pink-red color of the root crop matters when it comes to the health benefits of radish.

The richer the color, the greater the surface layer of anthocyanins, which have pronounced antioxidant properties.

It is important that the calorie content of radishes is very small. Depending on the variety and growing conditions, there are only 16–21 kcal per 100 grams of root crops and foliage. At the same time, radish consists of 94.8% of moisture, 2.4% of its weight is carbohydrates, and another 1.5% is fiber.

Useful properties of radish

The content of active substances in all edible parts of the plant determines the benefits of radish and for human health. First of all, it is worth noting that with pleasure in eating early root vegetables, many people forget about such a source of vitamins, trace elements, tannins and organic substances such as radish tops.

Young greens, included in salads and cold snacks, will provide the body not only with these vitamins and minerals, but also fiber.

Dietary fiber in the intestine acts as a brush, sweeping slags, stimulating the work of the digestive system and increases metabolism. This beneficial property of radish cannot be ignored in the prevention and treatment of atherosclerosis, since the fiber leaves the body and an excess amount of cholesterol. Consumption of dietary fiber-rich foliage and root vegetables is helpful:


  • with weak intestinal motility;
  • , if desired, reduce weight and cleanse the body of toxins;
  • for activating digestive processes and metabolism;
  • in the presence of problems with the process of defecation.

The benefits of radish and the effects of its use are complemented by organic acids, phytoncides and essential oils that have a warming, disinfecting and tonic effect. Extremely important and vitamins that enter the body with the first salads of radish and spring greens. This is a great tool not only from beriberi, but also from the accompanying bad mood, reduced vitality and stress.

Anthocyanins also contribute to the bouquet of the beneficial properties of radish, which are responsible for the rich coloring of the surface of the roots, as well as actively inhibiting the development of tumor formations, which have a beneficial effect on blood vessels and tissues.

If you wish to use a vegetable as a natural anticancer drug, it is better to give preference to red or purple root crops, the content of anthocyanins is higher in them, and hence the beneficial properties of radish are more noticeable. In spring, when immunity is reduced, phytoncides in radish will be a natural defense against colds, infections and inflammatory processes. And this benefit of radish is difficult to overestimate!

Read also: How to store zucchini correctly - available and useful tips

Moreover, the disinfecting effect of a plant can also be felt when using outside the gruel of crushed leaves and root crops. Traditional medicine recommends that this tool be used as a compress for painful joints, after bruises and other minor injuries.

Juice and pulp of radish are useful in the form of improvised means for decontamination and mild anesthesia for abrasions and diseases accompanied by damage to the skin.

Due to the local irritant effect such a lotion:

  • will distract from painful sensations;
  • relieve inflammation;
  • will stop the development of a bacterial infection.

Low calorie radishes combined with the presence of natural sugars and fiber attract the attention of nutritionists to vegetables.

How is radish useful in this case? Salad with crispy root vegetables will create a feeling of fullness, replenish energy reserves, but will not leave a single extra centimeter at the waist.

At the same time, anyone who cares about their appearance should not be limited to salads and radish appetizers. This vegetable will help:

  • moisturize the skin of the face and neck;
  • relieve acne inflammation;
  • relieve itching and disinfect the skin under the hair with seborrhea.

Masks and wiping with pulp or juice of radish will improve the complexion, increase its tone and remove excess sebum.

Read also: Self-preparation of the soil for seedlings

Contraindications when using radish

But with a lot of beneficial properties of radishes in some cases can be a cause of deterioration of health. Moreover, the same compounds are capable of provoking the exacerbation of a particular disease, which are beneficial in the use of root crops and young tops.

First of all, a high content of irritating substances should be considered for people suffering from gastritis, peptic ulcer and other diseases of the gastrointestinal tract. If a person has serious problems with intestinal motility, dishes with radish can cause painful spasms and only aggravate the situation.

Oxalic acid in green and root crops is not always safe for kidney patients.

In excessive quantities, radishes are not at all useful for people at risk for strokes and heart attacks, as well as for susceptibility to varicose veins.

There is also an individual intolerance to a vegetable, expressed in local allergic reactions and a general deterioration of health. The most common cause of this is essential mustard oil, as well as natural pigments, giving the roots a bright appearance.

In order not to be afraid for your health and still use radishes in small quantities, it is better to pay attention to the white varieties or remove the top colored layer before eating the root crop.

No matter how miraculous the effect of a vegetable on the body, the real benefit of radish is possible only when used in combination with other food groups and taking into account the state of human health and the recommendations of medical specialists. In addition, only fresh, juicy roots, grown in environmentally safe areas, should be placed on the table.

Video about the benefits of

radish https: //www.youtube.com/ watch? V = P_Sy9HGHDcM

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