Popular science Eat radish and ginseng in winter , don t let these two ways of eating waste nutriti

Mondo Health Updated on 2024-01-31

Turnip.

It is a low-calorie, low-fat, and rich vegetable rich in vitamins, minerals, and dietary fiberTo improve the body's immunity and prevent diseasesAll have a good promoting effectAs the saying goes:"Eat radish race ginseng in winter".Winter is coming, many people choose to eat some radish to tonic, but there are many kinds of radish, and the practice has its own meritsLet's talk about it.

There are two ways to eat white radish

Nutrition is wasted

1) Peel

Loss of anthocyanins and sulfur-containing compounds. The skin of white radish is rich in anthocyanins and sulfur-containing compounds, which will have some anti-inflammatory effectsIf the skin is removed, this part of the nutrients is greatly lost. Recommended way to eat:If you don't peel and feel spicy and unacceptable, you can use the cooking method of stewed soup. Benefits::Cooked and eaten to replenish qi and smooth qi, especially stewed with pork, mutton, etc., the effect is better.

2) Blanching or salt killing: loss of vitamin C and minerals.

Blanch the water or kill it with salt, and then squeeze the water out during this processIt will lose most of the vitamin C in the radish, including some minerals. Recommended way to eat:Eaten raw:Eating raw white radish or cold white radish can retain nutrients to the greatest extent, and its spicy ingredients can promote gastric juice secretion, adjust gastrointestinal function, and have a certain anti-inflammatory effect. Cooked Eat:You can use the cooking method of stir-fried or stewed soup, and after cooking, the effect of tonic and laxative can be better reflected. How to pick:It is better to have a slender body, smooth epidermis, and a large body weight. You can break the radish tassel and take a look, if there is no moisture in it, it means that the radish bran is not delicious.

3) 5 kinds of collocation, pattern health

1. White radish + mutton: warm the stomach

Eating mutton in winter can dispel the cold, warm the heart and stomach, and also replenish qi and blood, nourish the liver, and improve blood circulation.

If it is stewed and eaten with white radish with a cooling effect, it not only dissolves phlegm and pours fire, but also can relieve greasy and make nutrition complementary.

2. White radish + vinegar: appetizing and promoting digestion

The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help the excretion of waste products from the body.

If it is paired with vinegar, it has a better appetizing effect on digestion, especially suitable for people who have no appetite and indigestion. But people who have too much stomach acid or have stomach problems should avoid eating it.

3. White radish + pear: clear away heat and moisten the lungs

Pears have the effect of moistening the lungs and cooling the heart, eliminating phlegm and removing fire, and squeezing juice with white radish can not only cover up the spicy taste of white radish, but also double the therapeutic effect.

In winter, people with a bad spleen and stomach, if they can't drink too cold juice, they can also boil the two together and drink it.

4. White radish + crucian carp: spleen and dampness

White radish and crucian carp boiled soup has the effect of warming the middle and lowering the qi, strengthening the spleen and promoting dampness.

This soup is also wonderful on the "Erbai" ingredients, white radish soaked in milky white fish soup, which makes people very appetizing when they look at it.

5. White radish + green onion: prevent colds

Winter is a time when wind chills and colds are common. After being infected with wind and cold, people will be afraid of cold, wind, sweat less, nasal congestion and runny nose, cough with phlegm, and should eat some food that makes people feverish.

Boiling green onions, ginger slices and white radish slices together has the effect of dissipating cold and relieving cough, and this soup can also prevent colds.

Green radish:

The king of chlorophyll content

It has some benefits for the immune system

Pros:

The chlorophyll content is relatively high, and the iron, potassium, minerals, and zinc content in chlorophyll are relatively high, which have certain benefits for the immune system. At the same time, the content of vitamin C is also very high, and the effect of antioxidant and free radical reduction is relatively strongTumors can be prevented to a certain extent.

From the perspective of traditional Chinese medicine, green radish not only clears away heat and sheates the liver, but also relieves phlegm and dry mouth.

How to eat:

Green radish is rich in chlorophyll and vitaminsIt is recommended to eat it raw.

Pick:

The body shape is cylindrical, the radish tassel is blue-green, the appearance is smooth, and the skin color is more green and less white, and the taste is good.

Carrots:The king of carotene contentBoosts immunityFights upper respiratory tract infections in winter

Pros:

Of all the turnips, carrots are the most abundant in carotene, and at the same time high in vitamins.

Carotene has a certainAnti-aging, antioxidant effect.

Carotene entering the body can form vitamin A, for usVision, mucous membranes, including improving immunity are very useful.

In particular, winter is the season of high incidence of influenza, which can resist the occurrence of upper respiratory tract infections in winter to a certain extent.

Carrots:The king of anthocyanin contentAntioxidant and tumor prevention

Pros:

The content of anthocyanins in the heart is much higher than that of other radish, and the main role isAntioxidant and tumor prevention

The moisture content is relatively high, especially for long strips and small round carrots.

How to eat:

Carrots, including heart beauty, water radish,Suitable for raw consumption.

Author: Zuo Xiaoxia, Chief Physician of the Nutrition Department of the Eighth Medical Center of the Chinese People's Liberation Army General Hospital.

This article**: CCTV Life Circle).

[gf]25ba[gf]Editor: Liu Jiayin.

[gf]25ba[ gf]Proofreader: Sun Qian.

[GF]25BA[ GF] Planning: Ji Zhe Cui Chen.

[gf]25ba[gf]Submission email: cfpa529@163com

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