The benefits of women eating white radish, we often see white radish on the dining table, the nutritional value of white radish is very high, and white radish can be used for health preservation in autumn and winter. Let's share the benefits of women eating white radish.
The advantage of eating white radish for women is 1 1, which enhances immunity.
Inhibiting the growth of cancer cells is of great significance for preventing and fighting cancer.
Step 2 protect the stomach
Promoting the secretion of gastrointestinal fluids can keep the stomach and intestines in good condition.
3, contribute to the absorption of nutrients
Amylase in radish can decompose starch and fat in food and make it fully absorbed.
4. Reduce blood lipids
Eating radish can reduce blood fat, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.
5, anti-cancer and anti-cancer
Radish contains lignin, which can improve the vitality of macrophages and devour cancer cells. In addition, radish contains a variety of enzymes, which can decompose carcinogenic ammonium nitrite and have anti-cancer effect.
Step 6 promote digestion
Radish is called "natural digester", and its rhizome contains amylase and various digestive enzymes, which can decompose starch and fat in food, promote food digestion, relieve chest tightness and inhibit hyperacidity. Help gastrointestinal peristalsis, promote metabolism and detoxify.
Nutritional value of white radish
1, white radish is rich in vitamin C and trace element zinc.
2. Radish is rich in digestive enzymes, lignin and other enzymes.
3. Radish is rich in digestive enzymes and is not heat-resistant, so radish is suitable for raw food.
4. Radish is high in water content, about 94%, low in calories, and high in dietary fiber, calcium, phosphorus, iron, potassium, vitamin C and folic acid.
5, white radish contains amylase, which can prevent excessive starch, eliminate gastritis and gastric ulcer, and its anti-oxidation and inhibition of cell aging are also very obvious. It can also prevent osteoporosis and has a strong detoxification function.
6. 100g edible part of white radish is 95%, calorie is 2 1 kcal, protein is 0.9g, fat is 0. 1g, carbohydrate is 5g, dietary fiber 1g, vitamin A3 is microgram, carotene is 20g, thiamine is 0.03mg and riboflavin is 0.03. Calcium 36 mg, phosphorus 26 mg, potassium 173 mg, sodium 6 1.8 mg, magnesium 16 mg, iron 0.5 mg, zinc 0.3 mg, selenium 0.6 1 μ g, copper 0.04 mg and manganese 0.09 mg.
Benefits of Women Eating White Radish 2 Benefits of Women Eating White Radish-beauty beauty
White radish is rich in vitamin C and zinc, which can effectively supplement skin nutrition, keep skin delicate and ruddy, prevent skin aging, invigorate qi and nourish blood, and make dry skin more moist and moist. Now that winter is coming, female friends can eat more white radish, replenish water and keep skin elastic.
Benefits of women eating white radish-relieving cough and resolving phlegm
White radish also has a certain antitussive and expectorant effect, especially white radish seed, because the extract of white radish seed has a strong antitussive and expectorant effect, and the extract of fried radish seed has a certain antiasthmatic effect. Usually, white radish is washed, shredded and pickled with maltose, or squeezed with honey. In winter, people often have symptoms such as excessive phlegm and lung discomfort. Drinking this radish juice has a good nourishing effect on the lungs.
Benefits of women eating white radish-lowering blood sugar and blood fat
White radish is rich in dermatan and kaempferol, which can increase coronary blood flow, reduce blood lipid, promote the synthesis of adrenaline, lower blood pressure and strengthen the heart. It is a good diet for patients with hypertension and coronary heart disease.
The Benefits of Women Eating White Radish-Cancer Prevention
Eating radish regularly can also prevent cancer, because radish contains lignin, which can improve the vitality of macrophages and devour cancer cells. In addition, radish contains a variety of enzymes, which can decompose carcinogenic ammonium nitrite and prevent cancer. You may wish to eat more radishes and stay healthy!
The benefits of women eating white radish 3 alias:
Radish, radish.
Sexual taste:
Cool and sweet.
Efficacy:
Broaden the middle and lower the qi, promote digestion and eliminate accumulation, moisten the lungs and resolve phlegm.
Indications:
Obesity, constipation, dysentery, hypertension, hyperlipidemia, arteriosclerosis, gallstones, urinary calculi, acute enteritis, dyspepsia, whooping cough, cough aphonia, bronchitis, silicosis, cancer, drunkenness, seborrheic dermatitis, seborrheic alopecia, vitamin C deficiency.
Pharmacological action:
The pharmacological effects of radish have been discussed by doctors in past dynasties. "Life Taste Diet Spectrum": "Treat cough aphonia, throat diseases, coal poisoning and eggplant poisoning. Cooked people reduce qi and balance, replenish spleen and transport, promote fluid production to keep out the cold, stop turbidity, prevent miscarriage and nourish blood. " Compendium of Daily Materia Medica: "Broaden the chest and diaphragm, facilitate defecation, remove phlegm from cooked food, quench thirst and soothe the stomach."
The benefits of women's diet:
Radish is the root of Cruciferae herb radish, which originated in China and is now planted in most parts of China.
Radishes are different in shape, size, meat quality and color, and there are many varieties, including white radish, carrot, green radish, purple radish and water radish. Their functions are basically the same, but slightly different.
Radish contains nutrients such as radicin, protein, fat, glucose, fructose, oxidase, amylase, carotene, gentisic acid, mung bean acid, caffeic acid, various amino acids, manganese and iron.
The nutritional value of radish is extremely high, and there is a saying in folk proverbs that "October radish and ginseng". Li Shizhen also praised radish in his pharmaceutical masterpiece Compendium of Materia Medica: "Roots and leaves can be cooked and dipped in soy sauce, vinegar, sugar, wax and rice, which is the most beneficial among vegetables." In short, radish has the following five functions.
Radish contains mustard oil, which is the source of spicy taste and has the functions of promoting gastrointestinal peristalsis, stimulating appetite and helping digestion.
② Radish contains a lot of glucoamylase, which can decompose starch and other ingredients in food, make it fully absorbed and utilized by human body, and reduce waste. This is of course of positive significance to China people whose staple food is starch.
(3) Lignin contained in radish can improve the activity of macrophages, thus having anti-cancer effect. Radish also contains an enzyme that can decompose nitrosamines, a carcinogen in the human body.
4 Radish has a strong effect of promoting qi circulation, and can also relieve cough and phlegm, remove dryness and promote fluid production, cool and detoxify, and induce diuresis and defecate.
⑤ Radish contains a lot of crude fiber, which can stimulate the gastrointestinal tract, accelerate the peristalsis of the gastrointestinal tract, reduce the time for the residues of toxic food to stay in the gastrointestinal tract, and make the carcinogens in feces excreted as soon as possible.
To sum up, eating radish is beneficial to decompose food in human body and excrete excess waste as soon as possible, so it has the function of losing weight, especially for people with hypertension, hyperlipidemia and obesity, and has positive dietotherapy significance.
Tips and taboos:
Radish is a cold thing. People with spleen and stomach deficiency and diarrhea in loose stool should avoid eating it. Radish is a gas-consuming product, which is not suitable for people with asthenic asthma.
According to the principle of food medicinal properties, radish should not be eaten with the following foods and drugs-carrot, orange, ginseng, American ginseng, rehmannia glutinosa and Polygonum multiflorum.
Carrot cake
Ingredients: white radish 1500g, butter 100g, flour 200g, cooked peanut oil 150g, and a little salt.
Method:
① Wash the white radish, shred it and squeeze out the water. Dice raw butter and add a little salt.
(2) Use proper amount of flour and cooked peanut oil to make it crisp, then add proper amount of flour and cooked peanut oil, and add a little water to make oil-water noodles. Then, roll the crispy bread with oil noodles, knead it into a ball, put shredded radish and diced butter in it, wrap it into a small steamed bread shape, and then press it into a flat round cake. Heat the pan, add a little oil and bake the cake until it is dark yellow. Serve.
Fried radish
Ingredients: 500g white radish, tofu 1 piece, egg 1 piece, starch, pepper, monosodium glutamate, salt and vegetable oil.
Method:
① Peel the radish and cook it, cut it into 5 cm long cubes, and dry it with a dry cloth.
② Wrap tofu in cloth, drain, mash, add half an egg, then add starch, pepper, monosodium glutamate and salt, and stir with bamboo chopsticks.
(3) First, coat a layer of egg and bean powder on the radish block, then coat the radish block with bean curd, about 0.3 cm thick, and fry it in the oil pan to make ginseng radish.
Ingredients: 500g radish, sliced onion and ginger 10g, sliced mushroom and magnolia officinalis 25g, ham 25g, soy sauce 25g, monosodium glutamate 0.5g, cooking wine 5g, salt 4g, 2 tablespoons fresh soup, and meat oil 500g (actual consumption is 100g).
Method:
(1) Wash the radish, cut off both ends, peel it, cut it into strips with a width of 7 cm, and cut it into sections with a length of 5 cm. Each section of radish is cut into a burnt fruit shape with a knife, and the two sides are cut into patterns (don't cut through), then put it in a pot and cook it, take it out, rinse it, drain the water, shake it well with a grain of rice starch, and put it on a plate. Mushrooms, magnolia slices and ham are all cut into snowflakes together.
(2) Add meat oil into the pot. When the oil is hot, put the radish into the pot, fry it, take it out, and decant the remaining oil.
(3) Leave some oil at the bottom of the pot. First, stir-fry onions and ginger in a pot and add fresh soup. After the soup is boiled, take out the onion and ginger. Put radish and side dishes into a pot, add seasonings such as soy sauce and monosodium glutamate, and cook until the juice is collected. Juice will be sticky when it is thick. Turn the dish upside down and serve it.