You can eat it in spring, because spring is characterized by rising yang. We should eat more spicy and divergent foods and less foods with acid-collecting effects. Among them, radish is the best health food in early spring.

Edible value of radish;

1. Radish is called "Little Ginseng" in China. In winter, it has become a frequent visitor to every household's table. Modern nutrition research shows that radish is rich in nutrients, carbohydrates and vitamins, and the content of vitamin C is 8- 10 times higher than that of pear.

2. Radish contains a variety of trace elements, which can induce human body to produce interferon; White radish is rich in vitamin C. Vitamin C is an antioxidant, which can inhibit melanin synthesis, prevent fat oxidation and prevent fat deposition.

3, radish contains a lot of plant protein, vitamin C and folic acid, which can clean blood and skin after eating into the human body, and can also lower cholesterol, which is conducive to the maintenance of vascular elasticity.