White radish and green radish are two different vegetables that have some differences in appearance, taste, nutrient content, and medicinal properties.
1. Appearance. White radish has white skin, white or pale yellow flesh, long cylindrical or conical shape, and few root hairs. The skin of the green radish is green, the flesh is pale green or white, the shape is cylindrical or nearly spherical, and the root hairs are more.
Second, the taste. White radish has a crisp taste, juicy and sweet, making it suitable for raw food and cooking. Green radish has a crisp and tender texture, less juice, and a slightly bitter taste, making it suitable for eating after cooking.
3. Nutrients.
White radish is rich in minerals such as vitamin C, calcium, iron, magnesium, as well as a variety of amino acids and enzymes, and has high nutritional value. Green radish is also rich in vitamin C and minerals, but in less proportion than white radish. In addition, green radish also contains a substance called "interferon inducer", which stimulates the body to produce interferon, which has an antiviral effect.
Fourth, medicinal value.
White radish has the effects of clearing heat and generating Jin, cooling blood and stopping bleeding, dissolving phlegm and relieving cough, diuretic and detoxifying, and can be used for symptoms such as pulmonary fever cough, hemoptysis, and thirst. Green radish has anti-inflammatory, antioxidant, anti-cancer and other effects, and can be used for gastritis, gastric ulcer and other diseases. In addition, green radish can also promote the body's metabolism, enhance immunity, and prevent colds and other diseases.
In conclusion, although white radish and green radish are both vegetables, they have some differences in appearance, taste, nutritional content, and medicinal value. When choosing to eat, you can choose the radish variety that suits you according to your taste and needs.
Turnips