Radish: Hot in the taste - healthy in the effect

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Radish is especially popular in Asia and is often and gladly served on the table. In this country, the root vegetables are consumed in much smaller quantities - wrongly! Because radish is extremely healthy due to its valuable nutrients and ingredients. We reveal what makes radish so healthy, what it does in the body and how you can easily make yourself a tasty cough syrup from radish.

Radish: In many colors and shapes

Radish is not a single vegetable variety, but rather a whole group. Basically, one differentiates between Summer radish and winter radish as well as between small and large radishes.

The small radishes include, for example, radishes, while the winter ones include the icicle-shaped white beer radish, the round black radish and the large Asian daikon radish. In sharpness this is milder than its western relatives and is one of the most important vegetable varieties in Asia.

Even though radishes differ in their colors and shapes, the meat is always white. Winter radishes are sharper, richer in ingredients and harder from the shell than the squat, light and in the taste very aromatic summer radishes.

Which nutrients does Radish contain?

A radish has hardly any calories and fat, as it consists of 94 percent water. The root vegetables provide all the more valuable nutrients.

On 100 grams of radish come the following nutritional values:

  • 14 kilocalories
  • 1 gram of protein
  • 0.2 grams of fat
  • 1.9 grams of carbs
  • 1.2 grams of fiber

Other ingredients of radish

When asked which one vitamins Radish contains, is to say that 200 grams of radish cover more than half of the daily vitamin C requirement. In addition, the root vegetables provide some B vitamins, various enzymes and bitter substances.

In addition, radish is rich in minerals as:

  • potassium
  • sodium
  • magnesium
  • calcium
  • phosphorus
  • iron

Other main active ingredients of radish are the spicy ones mustard oils (Mustard oil glycosides), sulfur-containing oils, cinnamic acids and flavonoids.

By the way: The red radish variant contains a certain dye that is approved as a food coloring. The color of the shell of the red radish has no influence on the taste.

How healthy is radish?

Radish offers itself due to almost nonexistent calories and fats outstanding as a snack or as a slim side dish for a snack.

In addition, the root vegetable has a very positive effect on health. The mustard oils contained in radish have a proven beneficial effect on the liver, bile and digestion.

What does radish do?

Radish works exclusively internally. This means that the root vegetables can have an influence on internal organs and their processes. For centuries radish has been used in folk medicine for, among other things, cough, rheumatism and gout.

The mustard oils contained, especially the oil Raphanol, as well as the bitter substances have a antibiotic effect on. The production of bile in the liver is stimulated, which supports the digestion of fat. Flatulence and any indigestion such as constipation can therefore be treated with radish in addition.

In addition, the spicy mustard oils and bitter substances accumulate predominantly in the lungs and urinary bladder, which stimulates the release of fluid from the mucous membranes. Radish can thus effectively solve the mucus in the airways in cough and Co.

Moreover, radish not only has the effect of reducing convulsions and expectorants, but the mustard oils also combat bacteria and fungi in the stomach. For this reason, radish is an effective and well tolerated alternative to synthetically produced antibiotics, especially for bacterial respiratory and urinary tract infections.

Black radish for cough - a recipe for cough syrup

Radish is used not only in the kitchen, but also as a well-tried, natural remedy. Especially in colds such as cough and bronchitis, the most nutritious radish - black radish - is used. Here he acts as a cough syrup or cough syrup expectorant and anti-inflammatory.

Cough Syrup Recipe with Radish

For a radish cough syrup you need brown radish sugar as well as black radish. Black radish has season from October to February. Then it is available in the supermarket, at the greengrocer or at the weekly market.

Here is a step-by-step guide to the cough syrup:

  1. Cut off the lid of the radish and hollow out about a third of the pulp with a spoon. When sliced, the mustard oils contained in the radish are released by enzymes and stimulate the mucous membranes.
  2. Now place the hollowed radish on a glass with the bottom down and pierce the hollow and bottom of the radish with a needle a few times.
  3. Fill the radish with sugar candy until round and put the lid back on the radish.
  4. Now it's time to wait - at least for a few hours or overnight. During this time, the cough syrup drips through the holes in the glass.

Take three to five times a day a teaspoon of cough syrup to yourself. Alternatively, the syrup can also be mixed with tea or sweetened with honey.

If the sugar in the radish is completely dissolved, you can hollow out the pulp a little bit, puncture the holes and fill the radish with candy again. So you get a fresh cough syrup. This process is repeated until no more flesh is left.

When you should not eat radish

If you have a sensitive stomach, you should refrain from eating radish, because it could irritate your stomach. Also immediately after a colic or with inflamed bile ducts one should refrain from radish.

Why does radish taste spicy?

Radishes contain three different Mustard oils, Depending on the variety and the season, it gives the vegetables their typical spicy, hot and very spicy taste.

Basically, the winter varieties are sharper than the summer varieties. The red radish contains especially many essential oils and therefore tastes particularly hot and bitter.

When is radish season?

Radish can be obtained almost all year round, because the time for the harvest differs depending on the variety of radish: The white to pink summer radish is ripe and can already be harvested eight to ten weeks after sowing from the end of May be harvested. It is important to know that summer radishes are only stable for a few days.

The brown to black winter radish takes a bit longer to mature and can only be brought out of the ground after 13 to 15 weeks in October. In any case, the harvest should be completed before the first frost. Since you can store winter radishes very well, there are these until March to buy into it.

A radish weighs 300 grams to four kilos depending on the variety, rarely more. Depending on the season and provider a radish costs between one to two euros each.

How do I save radish?

A fresh summer radish sticks in the vegetable compartment of the refrigerator without problems for about ten days.

Tip: Remove the leaves before storing and wrap the radish in a damp cloth. So it stays fresh and crisp longer.

Winter radishes such as the black radish are unwashed and embedded in damp sand in a dark, cool cellar with high humidity even for several months.

When is radish bad?

They recognize a fresh radish on a smooth and undamaged shell and firm flesh. Any remaining leaves should be lush green.

If, on the other hand, the leaves are yellowish and withered, does the pulp yield to the pressure of the thumb or is it woody, the radish is no longer edible.

In addition, one should make sure that the vegetables are not from the radish blackness is infested. This is a fungal disease that can occur, for example, in calcareous soils or wet weather periods. The radish then takes on a dark blue to black color from the outside and gets rotten inside.

Making radish - 6 tips

  1. Typically, you eat radish raw. To do this, wash the radish, dry it and peel it if necessary (as with the black radish). Then you can cut it to fine slices, planing or grating.
  2. If you want to remove some of the radish from the radish for eating, you can sprinkle it with salt, let it soak for about five minutes, and dab it off. In addition to liquid, the salt extracts mustard oils from the radish.
  3. Important for people with a sensitive stomach: By salting the radish is also better digestible. If you cook radish, it loses almost all its sharpness.
  4. Fish or meat are especially good with radish, but radish also cuts a fine figure in lettuce or on bread. There are numerous recipes for radish salads (for example with beetroot) and for radish soups. Also, you can combine radish well with other root vegetables such as kohlrabi, celery or carrots in a dish.
  5. If you put in radish, you can make it last longer and taste the vegetables regardless of the season.
  6. In southern Germany radish is radished mainly according to the Bavarian style. There, spirally cut radish is known as "Radi" and is just as much a snack as white sausage.

What is Radish exactly?

The radishes are a plant genus of the family of the Kreuzblütengewächse. Depending on the variety of radish, the average 30 to 40 centimeters wide, under the ground growing turnip differs in size, shape and color.

Originally the radish is located in the Mediterranean from northern Africa over Europe and the front Asia to Pakistan. Meanwhile, radish is grown almost worldwide and is mainly used in the kitchen. With the horseradish the radish is not to be brought closer in spite of consanguinity.

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