Radish is a rich source of vitamins and minerals, which is especially important in the early spring, when there are no other fresh vegetables. It contains vitamins C, B1, B2, B5, PP, potassium, calcium, sodium, magnesium, phosphorus and iron.
One of the benefits of this vegetable is that it improves immunity and hemoglobin levels. Also radish increases metabolism, increases appetite and improves digestion, due to the large amount of fiber.
Radish taste is rather specific and not everyone can have this vegetable entirely. If the grate radish grated or cut into small slices, adding it to the salad, the dish turns out quite tasty and not less useful.
Radish has favorable effect on the activity of intestinal tissue, which displays the body of excess cholesterol.
Radish – is an excellent addition to the light spring salads and other dishes on your table. Therefore, going for shopping, do not forget in addition to cucumbers, tomatoes and greens to the basket bunch of fresh juicy radishes.
The fiber in radish as much as in the garlic, tomatoes, beets and cabbage, and 2.5 times more than in pubs!
Radish is recommended also for the prevention of atherosclerosis and cardiovascular diseases.
Protein, g: 1.2
Fat, g: 0.1
Carbohydrates, g: 3.4
Radish improves digestion and protects against atherosclerosis.It is especially useful for those who suffer from gout, obesity, and diabetes mellitus.
Very useful is also radish juice. However, it should not drink alone, but rather with carrot in a ratio of 1:2 (one part juice to take two pieces of radish and carrot). This mixture helps to restore the tone of the mucous membrane.
Don’t forget to ad redish in your healthy program!