Early autumn eat more "universal medicine" radish more spicy anti-cancer

From season to early autumn, there are many people who feel unwell due to the weather. If you want to spend the season alternating, you can eat more "potential panacea" - radish.

Most people think that radish is a winter vegetable, but in fact, depending on the season, different radishes are cultivated, such as spring radish, summer radish, and autumn and winter radish. People can enjoy the deliciousness and nutrition brought about by radish all year round.

Radish contains a spicy component can inhibit abnormal cell division, and then to prevent cancer attack, radish also sterilization, increase appetite and inhibit platelet aggregation and other effects. Radish contains a large number of dietary fiber and a wealth of enzymes such as amylolytic enzymes, can effectively promote the digestion and absorption of food. In addition, radish also contains a lot of vitamin C, especially the content of vitamin C in radish skin is twice that of radish.

Radish leaves contain more vitamin C and more vitamin A than radish, and vitamins B1, B2, calcium, sodium, phosphorus, and iron.

The radish can be eaten in a fresh state and has a good therapeutic effect. Even if it is dried, it is a universal medicine. Dried radish still contains a lot of vitamin B1, calcium and iron, which can supplement the body with dietary fiber and minerals.

Under normal circumstances, the tender radish ingredients will be more than the old radish, spicy will continue to decrease with the growth process, and in the high temperature environment cultivation of radish spicy ingredients will be more, summer radish than the spicy winter radish The taste is also more.

It should be noted that the vitamin C contained in the radish is easily oxidized once it comes into contact with air. After cutting the radish skin, after 20 minutes, the vitamin C will be oxidized by 20%. After 2 hours, the vitamin C content will be only half. Therefore, when cooking, it is best to cut the radish at the end, eat immediately after cutting to ensure that vitamin C is not lost.

The method of cutting radish is also worth mentioning. In general, people straighten and cut radish directly, but such strong linear peeling can easily destroy the cells in the radish, which in turn makes the radish extra spicy. The correct way is to circle and peel the skin like an apple, which can effectively inhibit the pungent radish and make the cooked food more refreshing and delicious.

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