In the cold winter, people often look for warmth againDeliciousfood to warm the stomach. Among the many options,TurnipsIt has become the first choice of many people. To meet the needs of readers, this article will coverTurnipsDifferent varieties and their own characteristics, so that everyone knows how to choose and eatTurnips
Green radishwithWhite radishThere is a noticeable difference in appearance. Green radishIt is cyan and crystal clear, giving it a fresh feeling. WhileWhite radishIt is white, smooth in appearance, and exudes a sober atmosphere. The difference in appearance is also reflectedTurnipsdifferent tastes andNutrition facts
Green radishThe taste is crisp, watery and sweet, slightly spicy with a hint of freshness. Green radishRich in water and rich in fiber, it is known as "".FruitsTurnipsIt is suitable for raw food, or used to make pickles and ingredientsMake dumplings, steamed buns, etc.
White radishThe taste is spicy and slightly soft, making it ideal for stir-frying or soups. White radishYesMustard seedsOil, amylase and crude fiber, which have the effect of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis, and relieving cough and reducing phlegm.
White radishwithGreen radishInNutrition factsThere are also differences. White radishAbundantVitaminsc、Vitaminsb. Calcium, potassium, etcMinerals, also contains:Mustard seedsoil, amylase and crude fiber. These nutrients play a positive role in promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis, and relieving cough and phlegm.
WhileGreen radishIt is rich in seleniumVitaminswithDietary fiberetc., which can provide various nutrients needed by the human body. Green radishMoist and pleasant, it tastes fresh and pleasant, and is often referred to as "".FruitsTurnips", perfect for eating raw.
Depending on the taste andNutrition facts, we can choose different cooking methods to eatTurnips
ForWhite radishWe can choose to cook stir-fried food or use it to make soups. willWhite radishCut into cubes and stir-fried with meat to add flavor and texture to the ingredients. In addition, willWhite radishShredding or slicing and boiling in soup can make a delicious soup.
WhileGreen radishIt is more suitable for raw consumption, and can be shredded or sliced and eaten directly as an ingredient in a raw meat platter, or usedGreen radishThe refreshing taste of the making of pickles, ingredientsMake dumplings, steamed buns, etc. Gastronomy
To sum up, no matter whatWhite radishStillGreen radish, are indispensable ingredients in the cold winter. Their unique taste and nutritional value make us add a wonderful touch to the table in winter. Choose the one that suits your tasteTurnipsvariety, try different cooking methods, letTurnipsofDeliciousBetter integrate with ourslife
Eat in winterTurnipsThere are many benefits. TurnipsRich in nutrients and a unique taste, we are full of energy and warmth during the cold season. White radishwithGreen radishAlthough belonging to the same kindVegetables, but they are in appearanceNutrition factsIt is significantly different from the taste. White radishIt is suitable for cooking stir-fried food or making soupsGreen radishIt is more suitable for eating raw or used to make pickles. Choose the right oneTurnipsVariety, with different cooking methods, allows us to taste it at the table in winterTurnipsBroughtDeliciousand warmth. Let's seize the winter day to eatTurnipsIt's a good time to letTurnipsBecome a good addition to our winter diet.