Although it is still underestimated against the background of its colorful cousins, White radish is one of the most valuable root vegetableswhich is worth introducing to your daily diet. Its slightly spicy taste goes well with other ingredients, and the simplicity of preparation makes it work both as a quick snack and element of a nutritious salad.
However, this is not only a culinary curiosity. White radish is a real treasury of nutrients that can support digestion, improve immunity and take care of heart health. Check why it is worth reaching for it more often – and what to prepare from it.
Delicious, universal for use in the kitchen and … healthy. This is the white radish. The nutritional values and properties of this vegetable are impressive. It contains impressive amounts of potassium, which supports the regulation of blood pressure and proper muscle function. We also find iron, necessary for proper oxygen transport in the body, and dietary fiber, which supports digestion and gives a feeling of satiety.
This vegetable is also a source of vitamin C, which has an antioxidant effect and supports the immune system. Glucosinolates contained in radish have antibacterial effects and support the natural liver detoxification processes. Thanks to the low caloric content and high water content, white radish is an ideal choice for people who care about the line.
It is worth knowing the answer to one more important question. Namely, who should eat white radish? Due to its properties, white radish is especially recommended for people with hypertension, digestive problems and those who want to strengthen immunity during the transitional period. Thanks to fiber, it also helps in the fight against constipation and supports the development of favorable intestinal microflora.
It is also a good vegetable for people with iron deficiencies – although it does not contain as much as meat, the presence of vitamin C supports its absorption from plant sources. It is worth reaching for it in plant diets, reduction and recovery. Caution should be taken by people with a sensitive stomach or ulcers – due to the slightly irritating nature of the radish.
Are you wondering what to do with a white radish? It is great as a crunchy snack on raw – chopped into posts and served with hummus, natural yogurt or vegetable paste. It is light, refreshing and ideal to take in a work box or school.
It can also be used as an addition to salads and salads – especially those with carrots, apple, pickled cucumber or rocket. In the Asian version, it goes well with ginger, sesame and soy sauce. For more culinary advanced – white radish can be a base for silage, which takes depth of taste and strengthen the intestinal flora. It can also be choked with spices or used in Stir-Fry style dishes.
Although in Poland white radish is mainly associated with the addition to salads or a raw appetizer, in other parts of the world it plays a much greater culinary role. In Japanese cuisine she is known as daikon and used in many forms – from marinades (Tsukemono), through the addition to soups (misoshiru), to fried wok dishes.
In Indian cuisine, it goes to vegetable curry and pies (parath), and in Korean cuisine is an indispensable component of traditional kimchi – a fermented, spicy starter. Its slightly sharp taste and juicy structure make it absorb spices perfectly and give the dishes fresh.
Thanks to this diversity, white radish is a vegetable that is worth rediscovering – also outside the beaten European cuisine schemes.
White radish is available in stores almost all year roundbut the most nutritional values are in the autumn and winter-then it is grown locally and matures in natural conditions. It is in autumn that its taste becomes more intense, and the structure – perfectly crunchy.
When storing radish, it is worth holding it in the fridge, preferably in a lower fruit drawer, wrapped in paper or in a cotton bag – this prevents excessive drying. In such conditions, it can survive up to several days without losing firmness and taste. It is worth eating chopped within 1-2 days so that it does not lose the aroma.
Source: NowowoPuje.pl
