Garden radish: calorie, benefits and harm of vegetables

Radish came from a radish through numerous attempts by breeders to bring a variety worthy of a royal table.As a result, a radish, familiar to everyone, appeared, which is equally good on the holiday table and in the daily menu.

The familiar radish came from a radish that grew wild in Asia five thousand years ago. Radish was brought from China to Europe by the famous traveler Marco Polo in the 13th century. Vegetable immediately caught on and spread to Venice. In Russia, the vegetable appeared thanks to Peter I, who brought it from Holland in the 17th century. At first, radishes were planted by order of Peter, and only in order to delimit the beds with carrots, potatoes and cabbage.

Bright green tops served as a kind of demarcation strip of the garden, as it was ahead of all other plantings in time. At first, radishes in Russia were called “French radish”. This root vegetable got its nickname thanks to the French cuisine, which was very popular in the XVIII century.

There are two types of radish in the world and, according to their geographical location, they are divided into European and Asian groups. Asian consists of Japanese and Chinese radish.

In Russia, the Grachev family was engaged in breeding this species of plants at the end of the 19th - beginning of the 20th century. The result of their work became numerous varieties of radish, bred in the north-western region of Russia. The works of E. A. Grachev were honored with an award at the international exhibition in Paris at the end of the 19th century. There was even the famous catalog of the Grachev family, where the names of radishes were listed, since irretrievably lost.

Radish is an annual cruciferous plant with a short growing season. This vegetable consists of a ground portion and a juicy root. Tubers are covered with red skin, under which is white flesh. The shape of tubers is different: from round, oval, spindle-shaped to elongated and cone-shaped. Eat juicy fruits that have a sharp spicy taste and a characteristic ethereal smell - calorizer. Eat young tops of the plant as well.

With good watering in the spring and summer, you can get up to four harvests of radish in a row. Radish is unpretentious, but needs drip irrigation. Otherwise, its pulp acquires bitterness, the vegetable hardens and becomes unsuitable for consumption. Radish is a ripening vegetable for a reason. He is the first to appear on spring beds and is considered to be a cold-resistant culture.

Frosts down to -5 degrees are not terrible for him. Frost does not affect the taste of the vegetable. The best growing temperature is +18 degrees.

This vegetable grows well on loamy soils along with turnip, potatoes and cabbage. Loves sunny places and good feeding. Shadow carries badly, so the possibility of shading should be avoided during landing. After planting radishes in the soil, it is sprinkled with wood ash for the early emergence of seedlings and protection from pests. The moisture-loving plant on the hot days is watered by sprinkling twice: in the morning and in the evening.

Radishes are divided into early and late ripening varieties. The early ripening is grown in the spring, as in the summer they go to the tops and shoot. Late ripening radish has a long growing season. But they are larger than the introduction of fellows, stored much better. Sow them in the fall.

This plant is chosen from a few vegetable crops for growing in zero gravity in space. The experiment was successful largely due to the fact that the radish has a short period of ripening, requires a little heat and light, is very unpretentious in the care, as well as completely edible, along with the tops.

Radish contains a lot of protein and a minimum of calories, so it is used in the diet. He is a constant helper for people with diabetes and obesity.This vegetable is the focus of many nutrients, vitamins and minerals necessary for a person's diet. With a high nutritional value of a vegetable, its one-hundred-gram caloric value is only 20 kcal (90 kJ). The content of BJU in radish:

• proteins - 1.64 g / 100 g;
• Fat 0.25 g / 100 g;
• carbohydrates - 5 g / 100 grams of product.

100 grams of radish contain 90 grams of water, the rest is occupied by micro and macronutrients, including 1.6 grams of dietary fiber.

Vitamins of group B are represented by the ruler: B1 (thiamine) - 0.01 milligram, B2 (riboflavin) - 0.94 milligram, B3 (niacin) - 0.18 milligram, B4 (choline) - 6.5 milligram, B5 (pantothenic acid ) - 0.34 micrograms, B6 (pyridoxine) - 0.100 micrograms, B9 (folic acid) - 6 micrograms.

Other vitamins:

• C - 27 milligrams per 100 grams, which is almost 30% of the daily intake of ascorbic acid;
• K (phylloquinone) - 139 micrograms;
• Vitamin PP (nicotinic acid) - 0.2 milligram;
• salicylic acid - 1.24 micrograms;
• A (beta - carotene) - 4 micrograms;
• lutein and zeaxanthin - 10 micrograms;
• Vitamin U (methylmethionine sulfonium) - 1.7 milligrams;
• E - 0.1 milligram.

Among the micro and macro:

• potassium - 255 mg;
• magnesium, 13 mg;
• calcium - 39 mg;
• sodium 10 mg;
• sulfur - 29 mg;
• iron 1.2 mg;
• phosphorus - 44 mg;
• chlorine - 44 mg;
• fluorine - 30 mg;
• vanadium - 185 mg;
• boron - 100 mg;
• silicon - 39 mg;
• cobalt - 3 mg;
• chromium - 11 mg;
• copper - 150 mg;
• lithium - 23 mg;
• iodine - 8 mg;
• manganese - 150 mg;
• molybdenum - 15 mg;
• nickel - 14 mg;
• selenium - 0.6 mg;
• zinc - 200 mg;
• aluminum - 570 mg.

The total amount of essential acids is 0.31 grams, replaceable - 0.54 grams per 100 grams of product. Among them: isoleucine, tryptophan, valine, glutamic acid, lysine, phenylalanine, arginine, alanine, glycine, histidine, glutamic acid, tyrosine, leucine, cystine, proline, aspartic acid and others.

The content of phytosterols in 100 grams of the product is 7 micrograms, which is about 12.7% of the daily consumption rate. Sucrose - 0.1 grams, glucose - 0.89 grams, starch - 0.3 grams. Radish also contains polyphenolic compounds - flavonoids, including anthocyanins, glucosinolates, polyesters, mustard oil, which gives the radish a familiar, slightly bitter taste. It also contains volatile production, fats and acids, as well as omega-3 and omega-6 fatty acids and purines.

B vitamins are responsible for the beauty and healthy appearance of the skin and hair. Other vitamins contribute to the maintenance of immunity and protective properties of the body. Potassium normalizes the work of the heart, lungs and circulatory system, while calcium maintains the integrity of the human bone apparatus and is the building material of cartilage tissue. Vitamin U, which is found only in cruciferous vegetables, including radish, helps to cure gastric ulcer and duodenal ulcer.

The entire vitamin and mineral complex is responsible for health and normal functioning, as well as for maintaining the necessary balance in the human body. The benefits of radish for human health is invaluable. This vegetable is considered to be a real well of health. It has all the substances and trace elements necessary for human health. Ancient Greek healers used radish to treat various eye diseases and stomachs. Juice from it was used as a remedy for hemoptysis. Pliny the Elder advised to use this vegetable while reducing sexual function in men.

Radish increases the secretory function of the stomach, contributing to the secretion of gastric juice and improve appetite, normalizes digestion and intestinal function due to the high content of fiber, and also helps to reduce cholesterol and normalize pressure. Since ancient times, radishes have been used to improve blood circulation and treat cardiovascular diseases. The fetus improves blood rheology, normalizes the work of the blood-forming organs and the liver.

Vegetable has a weak analgesic and absorbing effect, due to the presence in its composition of potassium and magnesium. Our ancestors treated edemas, abrasions and gout with a wraped radish compress.

Young leaves of tops also have healing properties, so they are used to prepare vitamin dishes. The radish is better than the root. It contains the same components, but to a much greater degree.

Radish is famous for its bactericidal properties. It is an excellent preventive measure against flu and cold viruses. Equally well with angina and bronchopulmonary diseases. For the treatment of pneumonia and cough, use radish juice, half diluted with onion juice. The resulting mixture is combined with honey and drink a tablespoon three times a day.

The content of insoluble carbohydrates makes it an indispensable tool for detoxifying the body. Radish is 80% water, so the juice from it is used to prepare medicinal solutions for many diseases, such as cystitis. Fresh juice is not recommended because of the high content of acid-containing enzymes. It is also undesirable to use it for persons with diseases of the stomach with increased secretory function, such as ulcers and gastritis, enterocolitis.

For radiculitis and rheumatism, compresses from radish juice are effective. Vegetable rubbed, filtered, highlighting the juice. Then pure gauze strips are impregnated with this composition and applied to the lower back, covered with foil for better effect. Compress should be kept until a burning sensation appears, then remove and wrap the sore spot with a wool scarf. When local pains of unknown origin, rub a small amount of radish juice into the sore spot.

A decoction of the leaves of radish cure children from night cough. A decoction of the leaves, diluted with the juice of radish, rubbed the body with feverish conditions. Rubbing the temples with radish halves relieves headaches. Radish juice is even used for baldness, rubbing it with fingertips in the scalp. Then they put on the insulating cap and after a while wash their hair with shampoo.

Radish supports water-salt balance, regulates metabolic processes and activates the protective mechanisms of the body. Its role in activating healthy cells to combat pathogens is difficult to overestimate.

Few people know that even alcoholism is treated with this vegetable. To do this, make a salad from a mixture of warm radish and prunes. The tool helps to relieve alcohol withdrawal and helps support the body during stress.

In some countries, this vegetable canned and even cooked on its basis a delicious dessert - radish cake.

Among the diseases successfully treatable with radish, there are:

• diabetes and obesity;
• constipation and intestinal peristalsis;
• cold and viral diseases;
• headache;
• neurological disorders;
• diseases of the heart and circulatory system, including disorders of sinus rhythm;
• asthma, tuberculosis, pneumonia, respiratory disorders;
• fungal diseases of the skin and feet;
• cholecystitis;
• sexual disorders in men, impotence;
• amenorrhea and dysmenorrhea in women;
• arthritis, sciatica and rheumatism;
• acne and pruritus;
• early oncology.

When gout vegetables should be used very carefully, because the content of purine can cause a complication of the disease. This is not a complete list of all diseases. Recently, special substances have been isolated from the vegetable peel - anthocyanins, which contribute to the destruction of cancer cells. They give the vegetable a dark color.

Studies are underway that will result in a new drug based on extracts from the purple parts of the radish peel, capable of curing tumors of various etymologies, oncology and cancer. Vegetable has the ability to remove radionuclides after chemotherapy.

This element protects the human body from the action of free radicals and aging. Smokers are advised to eat several radishes every day to replenish vitamin C, which is destroyed by cigarette smoke, and to neutralize the damaging effects of carcinogens.

The content of iodine in radish helps to strengthen memory and attention. Vitamin B, contained in considerable quantities in radish, strengthens nerves, relieves anxiety symptoms and effects of stress, helps normalize sleep. Due to the high content of ascorbic acid, this vegetable is used as an effective remedy for colds and viral diseases, strengthens the immune system and helps to fight against pathogenic bacteria in the body.

There is no better means for the oral cavity than radishes. Its juice disinfects the oral cavity, and its fibers act like a toothbrush, cleansing tooth enamel from plaque. For any skin problems, you can use an alcohol solution from the infusion of radish tops. The drug is prepared from fresh radish leaves, pouring them with a solution of alcohol and insist in a dark place for 14 days. Pustules and rashes after skin treatment pass quickly and without a trace.

The first spring vegetable - radish - a champion in healing properties. This is both food and medicine at the same time. Among others, this vegetable is struggling with spring avitaminosis, and phytoncides help prevent viral diseases.

Everyone knows that radish is useful, but few know what this vegetable is good for women's health. After all, women have so many periods in her life when she just needs to eat radishes. During the period of childbearing, she needs more than ever the microelements and organic compounds contained in this vegetable. After the birth of the child, she needs to get back to normal and, if necessary, lose a couple - three extra pounds. This will help her again radish.

Its consumption will balance nutrition, will deduce decay products and contributes to the overall rejuvenation of the female body, and also helps to improve lactation. This nursing young vegetable should be eaten with caution and in small quantities, because it can affect the intestinal motility of the newborn, over-stimulate it.

For future mothers, this vegetable is indispensable due to the presence of calcium, which promotes the development of the fetal skeletal system, as well as folic acid - a substance, and the risk of pathological processes during pregnancy and childbirth is significantly reduced.

B vitamins and zinc help purify acne and purulent skin lesions. This is a real storehouse of health, acting in a complex way: on the one hand, it cleanses the body of toxins, and on the other hand, it normalizes the water-fat balance, helping to reduce weight. Add to this the beneficial effect on the skin - and we face the finished beauty product.

Vegetable is also used externally as a face mask, for which the pulp of radish is mixed with olive or other oils and starch. The tool has a rejuvenating effect, perfectly hydrates and nourishes dry skin. Tonic from radish juice is used after washing for combination skin, as well as skin prone to irritation.Vitamin C contained in radish improves the permeability of cell membranes for the penetration of nutrients.

This property of radish has been used for a long time as a rejuvenating and regenerating. Even the ancient healers knew that the consumption of radish, as well as the use of external means with its content is the key to female beauty for many years. Radish juice is used to lighten freckles and remove age spots on the skin of the face and body.

Radish contains a large number of flavonoids that fight the early manifestation of erectile dysfunction (impotence) in men. Scientists have found that the anthocyanin flavonoid contained in radish can reverse pathological processes, such as aging. On the male body, it acts slowly but surely. Experimentally, we managed to get amazing results in men with constant consumption of radish for only three times a week.

Many doctors consider impotence a manifestation of diabetes. Indeed, men suffering from it were found to have a persistent rise in sugar levels. For those at risk, experts recommend the daily consumption of radish in a salad with green onions, tucked in with curd and sour cream. Fats contribute to a better absorption of vitamins, trace elements and minerals.

Radish - a vegetable with a negative calorie. This means that the body spends more energy on its processing and assimilation than it receives from it. This extremely useful property is widely used in dietetics.

Radish is very useful for people with excess weight. One molecule of water holds three molecules of fat, so if you need to lose weight, you must first get rid of excess water in the body.

Means are better than radishes, for that simply is not. He removes excess water, and with it, extra pounds. In addition, radish reduces swelling and promotes the outflow of fluid from the accumulation sites. For this very reason, experts advise in the diet to reduce salt intake, because from the salty and spicy so thirsty. Nutritionists advise to consume radish with a tendency to be overweight, as well as to persons with obesity of varying degrees and metabolic disorders.

Based on it, a special diet has been developed that promotes weight loss.

Scientists have determined that the consumption of radish gives a powerful slimming effect to a substance called rafanol. The principles of this diet are based on the following:

• you need to make it a rule to add radishes to salads and side dishes every day;
• drink radish juice, half diluted with any other vegetable and fruit juices;
• in addition, you must abandon the flour, sweet and fat, replacing animal fats with vegetable fats;
• reduce sugar and salt intake whenever possible;
• in order to better absorb radish nutrients, salads from this vegetable should be flavored with vegetable oil and garlic.

Radish also helps to eliminate cholesterol from the human body. Therefore, people with vascular diseases, it is shown among the main foods. It has a lot of fiber, which, as you know, is a natural brush that releases the body from all that is superfluous. As a result, the metabolism improves and, as a result, weight loss occurs.

But radishes are not always equally useful. Before you begin to use radishes in unlimited quantities, you should be familiar with the contraindications. This product should be eaten with caution to people with diseases of the stomach and duodenum. It is not recommended for persons with diseases of the pancreas, gallbladder, pancreatitis, cystitis and in the acute phase of inflammatory processes in the body.

Raw radishes are not recommended for people with gastritis, enterocolitis, flatulence and diseases of the gastrointestinal tract with high acidity, as well as people with urolithiasis and gallstone diseases in acute phases.

Those who decide to eat a quick radish meal should not do this on an empty stomach. Concentrated juice can be harmful, destroying the walls of the stomach, which leads to severe pain and discomfort. Radish loves the oily environment and therefore it should be consumed with fats for this very reason.

Many try to grow on the site a tasty and healthy vegetable. To do this, use fertilizers in large quantities. Excessive feeding of radish chemicals leads to their accumulation in the pulp of the root.

Often, under the guise of a beautiful root vegetable, its analogue is hidden with a huge range of pesticides. In the case of poisoning with this product, you should immediately call an ambulance, and before you arrive, take a solution of potassium permanganate, free the stomach from food debris, and drink salted water. Try not to be alone and provide fresh air in the room.

Contraindicated use of radish after a heart attack, as the essential oils of this vegetable can provoke a sharp increase in pressure, which can lead to a second attack. For young children, this vegetable is also not recommended. A child under three years old is considered to be very sensitive to essential oils.

Radishes are not recommended for people with thyroid disease, as the cyanogenic glycosides contained in it can provoke the formation of goiter. Therefore, people with fresh endocrine disorders radish is not advised to use.

Daily consumption of radish varies depending on the age of the person and his tendency to various diseases. For a healthy body, 150 grams of radish per day is enough, which corresponds to about four pieces of root crops (bundle) to get all the necessary substances and strengthen the immune system.

Some experts recommend eating radishes no more than two times a week. Everyone must decide for himself the rate of consumption of this vegetable. After all, it is perceived differently by the body. One rule should be followed: radishes do not give a child up to two and a half years, and sometimes this period is extended to five years of age.

No one has yet accurately derived a radish consumption formula. Firstly, the needs of each organism in different conditions differ too much, and secondly, too much work would have to be done. We would have to collect a large number of people and conduct a study of each person before and after eating a vegetable for several years. Then summarize the data and correlate them with general scientific indicators.

But the easiest way to experimentally determine for everyone is the need for radish consumption, as the varietal variety allows it.

This vegetable is so popular that there is even a radish festival. It is held in late December in the Mexican town of Oaxaca. Radish feast is usually held at night. The tradition dates from the XVI century, it was then that this vegetable was introduced into the country by one of the monastic orders. Since then, every night on the 23rd of December, all surrounding settlements flock to this grand celebration, consisting of a procession with torches and radish figurines. In unusual crafts of root contains a positive message to the people in favor of the use and glorification of this great vegetable.

Giant radishes are grown for the holiday, which, of course, is impossible because of the unprecedented pesticide content, but it’s worth to admire such a spectacle. In the contests for the largest vegetable, the one who didn’t waste time in the garden wins, and he spent all his strength and ability to feed and grow the next miracle radish. After all, the winner gets more than a thousand dollars, and it is worth it to sweat properly.

In order to choose the right radish, you need to start with the appearance. Root crops must be resistant pink or dark red with a smooth, smooth surface. The plant should have a fresh, not a rotten appearance, without foreign inclusions and signs of disease.

Having come to the store, you should follow the general rules for choosing this product. So, the elastic fruits speak of a fresh harvest, soft to the touch report that they either lay for a long time or were stored incorrectly. Black blotches and dents indicate that the vegetable has begun to rot. Over-grown fruit with voids is a sign that the vegetable is unfit for human consumption. Having bitten off a slice of such radish, it is possible to find out tough stitchlike threads in pulp. These are fiber fibers of radish, which has lost its properties. There is no such product in any case.

Choosing the right vegetable is not easy. Each variety has its own distinctive features and flavor nuances. It is useful to know the variety list of root vegetables. So, the most common varieties of vegetables: "Early red", "18 days", "Heat", "Greenhouse", "Rhodes", "Corundum", "French breakfast". All these varieties of radish are endowed with excellent taste, making it widely used for cooking various dishes in cooking.

Dark root vegetables, some with a white tail and white elastic flesh are an ornament to any table. Simply put a plate of radish on the table to refresh the look and cause a healthy appetite. Children will not be able to resist, so as not to chew juicy fruit. If you see a yellow radish, you should know that there is a variety of "Helios" before you. Its flesh is different sweet taste and lack of bitterness. The varieties "Daikon" and "Rampoush" are distinguished by the absence of pigment in the peel and medium-average taste.

One of the new famous varieties of radish of our time - "Watermelon radish." This miracle of selection caused a real boom among French chefs due to the unusual appearance and taste of vegetables. The fact is that outside the radish is covered with a green striped skin, like that of a watermelon, and inside is a juicy scarlet core. The rind tastes bitter, while the inside is sweet to the taste.

The late varieties of radish are represented by the "Würzburg" and "Red Giant". Large fruits of dense red color with a pink shade and juicy pulp are stored for a long time, without losing elasticity without becoming flabby.

Store radish roots in the refrigerator in a special department for vegetables. Together with the leaves, the fruit is stored significantly less, only two days, while the fruit is peeled from the leaves and stored for at least a week. On average, radishes can be stored at the right temperature for a long time. Keeping the vegetable as long as possible, we retain its valuable nutritional properties.

Do not try to freeze the vegetable, otherwise when defrosting it turns into a small slimy lump without any hint of taste. In general, frozen vegetables are extremely undesirable. There are so-called cold bodies, which, in the absence of heat, also spoil frozen foods, like ordinary bacteria. But the trick is that if you freeze the radish under vacuum, it can be stored much longer than with oxygen.

In no case can not store radishes in a plastic bag. Vegetable can "choke" in it.Practice shows that in a package, a root crop is attacked by pathogenic bacteria faster than in open form. In addition, condensate is released in the bag, which leads to premature deterioration of the product.

Often in stores on the shelves you can find radishes in vacuum packages. This type of storage is inefficient and should also be excluded entirely. In these packages, the breakdown of beneficial elements into starch and sugar occurs. Consumption of such vegetables is extremely dangerous for health, it can provoke intestinal disorders and stomach problems.

Radish dishes are stored in a refrigerator in special containers. The storage period should not exceed 72 hours. If mayonnaise is included in salads, the shelf life is reduced to one day. After expiration of the products are disposed of as waste. Pickled vegetables are stored in the refrigerator for seven days after opening the can. In closed form, this type of preservation can be stored for several months, more precisely, for about a year. It is highly undesirable to use them after the expiration date.

For the first time, radishes began to try, as they say, from the royal table of the first Russian emperor, who brought his favorite vegetable from Europe and literally made his subjects eat it. To ordinary people with unaccustomed, he seemed a strange overseas miracle. The unusual bitterness and tart taste of the first varieties of radish left an unpleasant feeling. The inhabitants of Russia were dismayed by the innovation of Peter, but soon they tasted this vegetable and became more willing to plant and use it.

Much later, Russian breeders brought varieties of radish, characterized by a mild flavor and a pleasant fresh aroma. Since that time radish has got accustomed to the Russian open spaces and is present in many recipes from different parts of the country. The shape and colors of this vegetable are varied: from dark purple to white, from small oval radishes to real giants the size of a potato. There are spindly and cone-shaped forms of radish. But often we use the usual round roots of dark color with small tails.

In world cuisine radish is the number one ingredient for cooking many national dishes. It is consumed raw and eaten with fresh radish leaves. In China, radish is cooked delicious roast. In India, the ancient recipe for cooking white root vegetables with cucumbers is passed down from generation to generation, using nut milk-based sauce as a seasoning. In the middle lane and Siberia, radishes are consumed in their natural form with sauerkraut, mushrooms and onions.

An interesting and simple recipe for cold radish soup. For cooking, take fresh radish vegetables in the amount of 12 pieces, a few sprigs of dill and parsley. Everything is cut into cubes, mixed. Then the cutting is added to a liter of kefir, salt and generously sprinkled with spices: garlic, turmeric, pepper and everything that will be at hand.

For dietary food, cottage cheese toasts with radish are suitable. They prepare like this: cut a loaf of rye bread into small pieces, fry in vegetable oil, then top with a thick layer of low-fat cottage cheese and decorate with thinly sliced ​​circles of radish, cucumber and basil leaves. Delicious vitamin snack ready.

Radish successfully combined with egg, potatoes and cucumber. The mixture in equal proportions is filled with vegetable oil, lemon juice, salt and fresh mint is added.You can also include boiled rice or beans in the salad recipe instead of potatoes.

This vegetable is good in dishes with heat treatment. For example, baked with cheese. This independent dish is prepared quickly and easily. Suitable for emergencies when guests are on the doorstep who need something to feed. Small roots are cut into four parts, put in a special container, filling the bottom without residue, add spices, herbs and salt, sprinkle with grated cheese on top and bake the mixture at 180 degrees for about 20 minutes in the oven.

Try making radish chips. For cooking, you need to cut the kilogram of radish into circles, drop them into boiling water for a few seconds, then remove with a colander, cool and rub with a mixture of garlic, salt and spices. Then put it all on a thin layer of foil and bake in the oven for 10-15 minutes at a temperature of 200 degrees. Even small pickups will not refuse such a treat.

Many housewives resort to canning radish for the winter. Chopped radish mixed with dill. Separately prepare the marinade from water, salt, red pepper, vegetable oil and vinegar. Bring marinade to a boil and pour radish with greens, which are pre-laid in pasteurized jars. Pickled canned food is closed and left on the lid until chilled. You can try the salad in a week, but it is best to keep this piece of summer to winter days.

A good housewife will never throw the battle of radish, because of it you can cook a delicious seasoning. To do this, the green parts are finely chopped, lowered briefly in boiling water, then taken out, picked and mixed with spices, salt and garlic. This mixture can later be flavored dishes from rice, potatoes and beans. Seasoning is stored in a glass jar on the shelf of the refrigerator.

For men, radish salad with nuts and seafood will be a good help. To prepare the dish you will need a kilogram of root vegetables, peeled from tops, boiled shrimps, mayonnaise, juice of one lemon, walnuts, two cucumbers, peeled, several cherry tomatoes, cut in half, and five boiled eggs. All this is mixed in a salad bowl, salted, seasoned with lemon juice and dried barberry fruits.

No one will give up hot meals at noon. Cook the fragrant stew of radish, chicken and mushrooms in sour cream. To do this, take a chicken fillet, cut it into cubes and fry in a pan in olive oil until golden crust. Separately pasted onions, cut into large rings and radishes. Add marinated champignons and sour cream to the mixture and continue to stew for a few more minutes. Then everything is removed from the stove, laid out on plates and decorated with sprigs of rosemary and mint and served hot to the table.

Having found out the beneficial properties of radish, its pros and cons, and also having learned a lot about this vegetable, you need to learn how to appreciate this product and get the most out of its consumption.

How to pickle radishes, see the next video.