Nutrition all-rounder in winter

“Cooked food is as sweet as taro, and it is crispy as a raw. It is a cure for aging and old age. It is a real poem.” This is a poem made by the ancients for radish.

The radish, also known as radish, reed, Luobai, etc., can be eaten raw or cooked, and the pickles and pickles have different flavors, and have good edible and medical value.

China is known as the “hometown of radishes”, and there are many folk sayings about radishes in the folk, such as “October radish ginseng”, “radish match pear”, “radish enters the city, and doctors are closed.”

Radish cruciferous vegetables family
Radishes are the fresh rhizomes of the cruciferous plant Lepidium. Cruciferous vegetables refer to any vegetables whose leaves grow in a cross shape, such as green cauliflower, cabbage, cress, kale, mustard and so on. These vegetables are usually nutrient-rich and are highly regarded by nutritionists.

The vegetables in the cruciferous family are rich in vitamins, minerals and dietary fiber. They also contain natural chemicals called thioglycosides, which can eliminate various toxins, including carcinogens. Studies have shown that eating cruciferous vegetables three times a week can reduce the risk of colon cancer by 60%.

As far as nutrition is concerned, radish is an “all-around master”. Nutrition per 100 grams: 21 calories, 0.9 grams of protein, 0.1 grams of fat, 5 grams of carbohydrates, 3 micrograms of vitamin A, 20 micrograms of carotene, 0.02 micrograms of vitamin B1, 0.03 micrograms of vitamin B2, and 21 milligrams of vitamin C , Calcium 36 mg, phosphorus 26 mg, potassium 173 mg, iron 0.5 mg, zinc 0.3 mg, selenium 0.61 mg.

Two of the vitamins in radish need special emphasis. One is vitamin C, which is very high in content, five times that of apples (containing 4 mg per 100 grams). It can be described as “not a fruit, it is better than a fruit.” The other is carotene, which is the raw material for making vitamin A, which is very important for skin health and vision health.

Radish also contains a variety of enzymes, such as oxidase adenin, glycinase, catalase, amylase to help digestion and so on.

“Eat carrots in winter and ginger in summer”
As the saying goes: “Eating radish in winter and ginger in summer, and keeping healthy all year round.” Does this make sense?

Life is the product of nature, and people are inextricably linked with nature. Although modern technology gives us more freedom in time and space, it does not mean that people can violate the laws of nature. For example, seasonal food is often the best response to changes in our body during that season.

Summer heat can make people sweat excessively, and the secretion of digestive juice is reduced. Gingerol in ginger can stimulate people’s taste nerves and receptors on the gastric mucosa, thereby having an appetizing and spleen-stimulating effect and improving appetite.

In winter, people have relatively few daily activities, and the Chinese have the traditional habit of tonic in winter, so the body is prone to heat and sputum. At this time, the radish that began to be harvested in late autumn and early winter happens to be on the stage. It is like a firefighter to clean up the stomach fire, and at the same time help people digest food, expectorant, cough, and Tongli viscera. It is great for preventing diseases and strengthening the body. benefit.

Although this proverb may be slightly different in area, “eat radish in winter and ginger in summer, and keep healthy all year round” or “eat radish in winter and ginger in summer, and doctors do not need to prescribe prescriptions”, but the message it conveys is the same. For this reason, the ancients summed it up: “Ginger is used for dispersing qi, and Laiyao (also called radish) is used for qi.”

Another benefit of eating radishes in winter is to prevent asthma attacks. Winter is a season of high incidence of respiratory infectious diseases. Many people will develop symptoms of respiratory tract infections such as nasal itching, itching, constant sneezing, dry cough, and symptoms of allergic rhinitis. The aura symptoms mentioned above, some patients may also experience chest tightness, cough, phlegm and cough, etc., very painful. For asthma patients, doctors will instruct them to eat less foods that are likely to cause asthma attacks, such as fresh sea fish, shrimp, crabs, etc. Traditional Chinese medicine recommends eating white radish, tincture, red dates, lotus seeds, yam, etc. Food, these foods are also available in large quantities in winter.

“The radish is on the market, the doctor is fine”
Many folk proverbs are about radishes and doctors, such as: “radish goes on the market, the doctor is okay”, “radish goes on the market, Langzhongxiashi”, let the doctors go out of business and close the door. “Climbing all over the ground”, we can see that this carrot is so raw!

Radish and tea are food, but how can one get along with vegetables and one drink? How can we work together to “defeat” the doctor?

In fact, radish and tea can become a good brother, showing their talents together in the winter. We have already seen the all-round effects of radish. It is cool in nature, sweet and pungent, can aerate and expel air, widen the chest and relax, strengthen the stomach and eliminate food, clear the heat and reduce phlegm, remove dryness and promote body fluids, and detoxify and dispel stasis. In the Compendium of Materia Medica, a medical scientist in the Ming Dynasty Li Shizhen praised radish as “the most beneficial person in vegetables” and was able to “deplete the energy, eliminate the valley and neutralize the evil heat”, and advocated that every meal must eat. Tea has been drinking in China for thousands of years. It can not only regenerate cough, clear heat and detoxify, relieve dampness and diuresis, digestion and relieve diarrhea, refreshing and refreshing, but also alleviate the symptoms of stagnant phlegm, headache and dizziness.

Because radish and tea both have the effect of clearing heat and drying, it can remove the “fire qi” due to fat and fat in the winter. Therefore, the two can be combined together to avoid abdominal discomfort caused by too cold. It is said that Zheng Banqiao, one of the “eight strange monsters in Yangzhou,” mentioned a pair of health-care couplets and mentioned radish and tea: “green cabbage, radish, brown rice, earthenware tianshui chrysanthemum tea.” “.

Nowadays, many people are worried about the body fat brought by the mouthful. They eat various weight-loss pills, and spend a lot of money, but the fat is not reduced. It is better to eat radish. Radish contains less calories, more fiber, and is prone to fullness after eating, which all help to lose weight. In particular, white radish contains substances that promote fat metabolism, which can avoid the accumulation of fat under the skin. Eating radish often can reduce blood lipids, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, gallstone disease and other diseases.

The spicy flavor of radish comes mainly from mustard oil. This substance can promote gastrointestinal motility, increase appetite, and help digestion. At the same time, the B vitamins and minerals such as potassium and magnesium in radish can also help the stomach and intestines to move, and help to expel waste from the body.

Radish contains lignin, which can increase the viability of macrophages and devour cancer cells. In addition, a variety of enzymes contained in radish can break down carcinogenic amine nitrite. Radish can induce the human body to produce interferon, increase the body’s immunity, and strengthen the anti-cancer effect of radish.

Radish also often appears in traditional Chinese medicine recipes, which is used to eliminate stasis, clear phlegm and clear heat, lower qi, and relieve stasis. The folks have said that “radish blindly, qi sha too doctor”. In the Northern Song Dynasty, Shen Kuo wrote in “Shen’s Recipes” that the political reformer of the Song Dynasty, Wang Anshi, suffered from migraine and could not heal it for a long time.

“Often eat radish without seeking medical treatment”
Li Shizhen, a medical scientist in the Ming Dynasty, once said that radishes are: “Can be cooked and cooked, can be cooked with sauce, can be cooked with vinegar, and cooked with rice.” Folk sayings are simple and concise: “I often eat radishes without seeking medical treatment.”

As a popular dish, Chinese people eat “radish” with radish, and even when they have a headache or brain fever, they use radish “deeply”. Here are some cooking methods for radish.

Radish drink: In winter, the throat is prone to dryness. Eating raw radish can reduce swelling and pain; if the cough does not stop, you can squeeze white radish juice as a tea drink, and the cough effect is good; if you drink a little drunk, white radish juice can also sober up Role. White radish and pear boiled water can moisturize the lungs, clear the heat, and reduce phlegm, especially for people with weak spleen and stomach. In winter, many children often accumulate food due to internal heat, which leads to loss of appetite, lack of energy, or low-grade fever. Cooking some radish and hawthorn rock sugar water for children has an excellent effect.

Lamb stewed with radishes: Radish and meat pairings are also a nourishing and nourishing food in winter. Cut radish and mutton into pieces, add seasonings such as onion, ginger, garlic, and tangerine peel, first boil with violent heat until the water boils, then simmer with gentle heat. Radish also has a special anti-fishy ability. Radish with mutton can make mutton lose its fishy flavor, add deliciousness, and appetite.

Shuangyin Soup: It is the most detoxifying soup. Tremella fungus moisturizes the lungs and dries the dryness, plus the heat and expectorant of radish, if it can be paired with warm and mellow duck soup, it will become a good product for all ages.

Honey steamed radish: Steaming is one of the cooking methods that has the least damage to nutrients. Hollow the center of the radish, fill it with honey, and steam over water. The taste of this radish is beyond description. It is very effective for cough and dry throat in winter. It is especially suitable for those who are “old and slow”.

Love to eat more
When selecting radishes, you should choose fresh radishes with uniform size, no lesions, and no damage. The outer skin should be delicate and smooth. Use the back of your fingers to touch the “waist”. The sound is heavy and strong, and the heart is not bran. If the sound is cloudy, it is mostly bran heart turnip.

Radish is a cruciferous vegetable. The best way to cook this type of vegetable is to steam it for a short time or stir-fry it quickly. This can preserve the nutrition in the vegetables, and also help the fiber to break down and be easily digested.

Radishes are best eaten with skin, because 98% of the calcium in radish is in the skin. Eating radish in stages will give people different nutrition. The texture is harder at 5 cm from the top of the radish, but it has the most vitamin C content, which can be shredded or fried. The second segment is the middle part of the radish. Many, the texture is crunchy, cold or salad is the best, of course, fried food is also good; from the second paragraph to the end of this section has more amylase and mustard oil and other substances, the taste is more spicy, can be used for marinating , Can help digestion, increase appetite, cooking can be stewed, fried, soup.

Hotpot is a favorite food in winter. However, eating hot pot is indispensable for high-fat foods such as lamb, fat beef, meatballs, etc., so it is too high in calories. Some people will say that I can eat more vegetables, isn’t it a vegetarian match? Not always. If you choose leafy vegetables, it is difficult to reduce calories. Because the leaf area of ‚Äč‚Äčleafy vegetables is large, it is very easy to absorb the oil in the soup base. Some people will match some edible fungi and think that the fungi themselves have a lipid-lowering effect. In fact, their ability to adsorb oil is not small. At this time, you may choose some white radish, lotus root, kelp and other root or sea foods. They will not only carry too much fat, but the rich dietary fiber will also drive away some of the fat in the stomach.

Radish is a cold food, and those with weak spleen and stomach and weak constitution should not consume too much. People with threatened abortion and uterine prolapse should not eat more. People who don’t like cold foods are best cooked. Radish produces more gas and is not good for ulcers. Patients with this disease should eat less. In addition, radishes are broken. Do not eat radishes after taking tonics such as ginseng, American ginseng, raw and cooked root, and Polygonum multiflorum, otherwise it will affect the efficacy.