Green Chinese radish (Green Radish) comes from East Asia, where it has been very popular in traditional cuisine for centuries. Especially often it can be found in China, Korea and Japan. The vegetable is distinguished by the elongated, cylindrical shape, which can resemble carrots or white daikon radishhowever, its skin has a characteristic light green shade.
The interior is hidden white, juicy flesh with mild, subtly sweet tastewhich has no focus typical of radish varieties in Poland. Thanks to this, it goes well with various dishes, both in raw and cooked.
In Poland, green Chinese radish You can find primarily in stores specializing in Asian foodalthough it also increasingly appears in the offer of larger supermarkets and at local marketplaces. It is also worth checking smaller vegetables, which are increasingly willing to sell less known but valuable products. In the autumn-winter season it is available in larger quantities, because then it achieves the best quality and more intense taste.
Inconspicuous in appearance, green Chinese radish is a real nutritional bomb. It is distinguished by a high content of vitamin C, necessary for the proper functioning of the immune system. One portion (approx. 100 g) provides up to 20% of the daily demand for this strong antioxidant. Vitamin C supports the fight against free radicals, delaying the aging process and improves skin elasticity.
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You can not miss B vitamins that play a key role in metabolic changes. Green radish provides, among others vitamin B6 and folic acid, supporting the nervous system and the production of red blood cells. In terms of mineral composition, radish is rich in potassium and magnesium. Potassium is responsible for regulating blood pressure and proper muscle function, and magnesium supports the functioning of the nervous system and helps reduce the level of stress. Numerous studies have confirmed that the consumption of potassium -rich vegetables can reduce the risk of hypertension by up to 15%.
Thanks to the high fiber content, the Chinese Green Radish also supports the health of the system, contributing to the improvement of intestinal peristalsis. It also contains sulfur compounds that can be antibacterial and support the balance of intestinal microflora. What’s more, the flavonoids present in it have anti -inflammatory effects, helping the body to fight chronic inflammation. Chinese green radish is also rich in antioxidants, such as anthocyanins and carotenoids, which protect cells against oxidative damage and reduce the risk of neurodegenerative diseases such as Alzheimer.
The versatility of the Chinese green radish means that it can be used in many ways. It goes well in salads, giving them a refreshing taste and crunchiness. In Asian cuisine, it often goes to soups and broths, enriching them with a unique aroma. It can also be frying in the style of stir-fry, marinate or add to the pikla. Baking, frying or steaming are further processing methods that emphasize its taste. For lovers of healthy snacks, green radish is an ideal choice for raw crunching.
The inclusion of Chinese green radish in a daily diet is a simple way to enrich the menu with valuable nutrients. Its delicate taste and culinary versatility make it worth experimenting with this vegetable in the kitchen, drawing both from Asian traditions and creating your own unique taste compositions.
Source: terazgotuje.pl
