Radish is a low -calorie, crunchy and refreshing vegetable, which is worth including in your daily diet, especially in spring. In 100 grams it contains only about 16 kcal. It provides small amounts of protein (0.7 g), fats (0.1 g) and carbohydrates (3.4 g), as well as about 1.6 g of fiber. Its composition is for the most part water, which accounts for as much as 94% of the mass of vegetables.
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Radish is a source of many valuable vitamins. Contains vitamin Cwhich strengthens immunity and has antioxidant effects. We will also find in it vitamin B6 supporting the nervous system and folic acid (Vitamin B9), which is particularly important for pregnant women and for the proper functioning of the hematopoietic system. It is also present vitamin Kaffecting blood clotting, and vitamin A in the form of beta-carotene, which supports the eye and health of the skin.
In terms of minerals, radish provides primarily potassiumwhich helps regulate blood pressure and body management. They are also in it calcium, magnesium, phosphorus i ironnecessary, among others for strong bones, healthy muscles and normal energy metabolism.
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Radish shows many favorable health properties. Maintenable, supports digestion, has anti -inflammatory and antibacterial effects, and also supports the work of the liver and gallbladder and helps naturally reduce blood pressure. An interesting fact is that radish leaves are also edible and contain even more vitamins, especially vitamin C and iron than the root itself. So let’s use them in the kitchen as an addition to salads, cocktails or a base for homemade pesto.
Although radishes are considered a healthy vegetable, not everyone, especially in larger quantities, will serve. In some people they may cause allergic reaction. This is manifested, among others, with urticaria, swelling of the lips and throat, and in rarer cases even with difficulties in breathing and anaphylactic shock.
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Radishes also contain goitrogeny – Chemical compounds that may interfere with the proper production of thyroid hormones and impede the absorption of iodine from the diet. Therefore, people struggling with hypothyroidism should limit their consumption.
What’s more, pregnant women should be careful, especially when it comes to eating raw radishes and their sprouts. The latter can be Listeria monocytogenes bacteriacausing listeriosis – an infection that can be manifested by fever, chills, fatigue, headaches and muscles, as well as nausea or diarrhea. This infection is particularly dangerous to the developing fetus and in extreme cases can lead to miscarriage.
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In addition, radishes consumed in excess can also intensify gastrointestinal discomfortespecially in people with digestive problems. Like other vegetables from the cross family – such as cabbage or Brussels sprouts – they can cause bloating and heartburn.
