Eating radish in winter is better than eating ginseng! 4 major nutrients to protect your heart and prevent osteoporosis! Which is better, raw or cooked? Medical Answer

As the saying goes, "Eat radishes in winter and ginger in summer, and you won't need a doctor to prescribe medicine." Obviously, radish is important to human health, especially winter is a good time to eat radish. There is also a saying that "eating radish in winter is better than ginseng", which has health benefits. Nutritionists say that white radish is also rich in minerals and vitamins, and its four key nutrients can protect the cardiovascular system, prevent osteoporosis, etc., so it has many health benefits!

White radish is known as the "little ginseng of October" and has many health benefits

According to traditional Chinese medicine theory, white radish tastes spicy and sweet, is cool in nature, enters the lung and stomach meridians, and is an excellent food therapy product. The Compendium of Materia Medica calls it "the most beneficial vegetable." According to traditional folk belief, eating radish can clear away heat and detoxify, aid digestion, rejuvenate the skin and resist aging, as well as relieve cough and reduce phlegm. Therefore, it is known as the "little ginseng of October." There are even claims that white radish contains some special ingredients, such as lignin and B-glucose glyceride, which are found in saccharifying enzymes, and that they have anti-cancer benefits, including colorectal cancer and lung cancer.

White radish is an ideal natural digestive ingredient, but because it contains a large amount of digestive enzymes for carbohydrates, proteins, and fats, although it is fine to eat it after heating, it is still recommended to eat it raw in moderation so that the digestive enzyme "amylase" is not easily destroyed.

Which is better, eating white radish raw or cooked? Medical Answer

Zhang Yuqin, attending physician of the Department of Obstetrics and Gynecology at Hsinchu Cathay Hospital, said that delicious white radish is a winter delicacy in Taiwan. Every year at this time, gourmets become salivating over it. Whether eaten raw or cooked, white radish has good nutritional value. It is common to pickle it, stew it with light kelp and bonito, add it to pork ribs to make soup, or braise it with pork belly. It can be perfectly integrated into different cooking styles, is versatile and delicious, and can achieve the health benefits of health preservation.

In addition to being delicious, radishes are rich in minerals and vitamins, which not only satisfy your appetite but also contribute to your health. Here are 4 key nutrients in radish:

Four key nutrients in radish

Potassium:

The function of potassium is to maintain the acid-base balance of body fluids and help regulate high blood pressure.

calcium:

Calcium helps maintain healthy bones and teeth, prevents osteoporosis, and also prevents cramps and heart arrhythmias.

Vitamin B9:

Vitamin B9, also known as folic acid, not only protects the cardiovascular system and promotes intestinal health, but is also one of the important nutrients for fetal development.

Vitamin C:

Vitamin C has antioxidant properties, which helps to whiten the skin, slow down aging and prevent chronic diseases.

Finally, a reminder that white radish is an ideal natural digestive ingredient, but because it contains a large amount of digestive enzymes for carbohydrates, proteins, and fats, although it is fine to eat it after heating, it is still recommended to eat it raw in moderation so that the digestive enzyme "amylase" is not easily destroyed. White radish is cool in nature, so for people with weak gastrointestinal function, it is best to consume it in moderation.

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