Radish is a good thing, but different radishes have different functions. Carrots, also called carrots, contain a lot of amino acids such as carotene and alanine, as well as minerals such as calcium, phosphorus and iron. Don't make mistakes. Carrots are eaten raw to replenish blood, and cooked to replenish kidney. Patients with cardiovascular and cerebrovascular diseases can eat more. Carrots should be fried, because carotene is a fat-soluble vitamin and can only be absorbed in oil. Even eating carrots raw and eating other high-fat snacks for a while can promote absorption.
Raw radish promotes digestion, and its spicy components can promote gastric juice secretion, regulate gastrointestinal function, and have strong anti-inflammatory effect. After cooking, especially when eaten with pork and mutton, it can replenish qi. Stewing white radish is the most common practice of ordinary people. As winter approaches, people eat more meat to resist the cold. Boiling a pot of mutton radish soup can remove the smell of mutton, neutralize the warmth of mutton, break the stagnation of qi and prevent indigestion.
White radish can be eaten raw or cooked. But raw radish and cooked radish have different effects. Eating raw white radish can clear away heat and promote fluid production, cool blood and stop bleeding, resolve phlegm and relieve cough; Regular cooking is good for the spleen and stomach, and it can digest the lower qi. At the same time, it is suggested that people with spleen-stomach deficiency and cold should not eat radish raw, but eat it after cooking, which can cure spleen-stomach imbalance, abdominal pain, dysentery or diarrhea, not eating, nausea and vomiting. Green radish is rich in vitamin C and dietary fiber, which has excellent effects of clearing away heat and soothing the liver. It can also strengthen the spleen, eliminate phlegm and dry mouth. Radish is common in summer, and its diuretic and digestion effects are remarkable. Green radish and radish are more suitable for refreshing.