Why does raw white radish taste spicy but sweet when cooked?

Not all radishes are spicy when eaten raw.

How to get spicy:

1. Blanch the white radish in boiling water first;

2. Drain the water and cook.

Benefits of eating white radish:

1. Digestion: food accumulation, bloating, indigestion, poor stomach, you can drink raw juice; Nausea and vomiting, pantomy of acid water, chronic dysentery, can be chopped and honey fried and chewed carefully; constipation, can be cooked; For mouth ulcers, you can pound and rinse your mouth with Qing juice.

2. Respiration: cough and phlegm, it is best to chop up honey and fry it carefully; For pharyngitis, tonsillitis, hoarseness, and loss of voice, you can take the juice and ginger juice before pounding the slag; For nosebleeds, you can take raw juice and a little hot wine, or you can pound juice and drip your nose; hemoptysis, cooked with mutton and crucian carp; To prevent colds, you can cook.

3. Urinary system: all kinds of urinary stones, poor urination, can be used to slice honey burn orally; All kinds of edema can be taken with a decoction of radish and floating wheat.

4. Other aspects: beautiful as He Qingrong, can be cooked; beriberi, decoction outside washing; Detoxification, hangover or gas poisoning, can be used, or leaf decoction juice; Tongli joints, can be boiled.

5. Eating raw white radish can promote digestion, in addition to helping digestion, it also has a strong anti-inflammatory effect, and its spicy ingredients can promote gastric juice secretion and adjust gastrointestinal function.

A representative vegetable of winter Shiraoyanjian slow radish was voted as a winter vegetable by Medpeer for the prevention of common winter illnesses such as flu, colds, and stomach aches because it is rich in ingredients that prevent common winter illnesses such as flu, colds, and stomach pain. But you know what? When the radish is in a raw state and a cooked state, the health effect will also change.

The following is a detailed introduction by Miwako Maruda, a Japanese beauty nutrition researcher.

Raw radish prevents and improves winter diseases.

Miwako Maruta said that raw radish puree tastes a little spicy, because radish contains a substance called isothiocyanate, which has the effect of clearing blood and detoxifying, and eating raw is more effective, which can remove flu bacteria, cold bacteria and cancer cells. Uncooked radish can also prevent and improve gastritis and allergy symptoms, and people with allergies to the nose can eat more in winter. In addition, Takashi Tsurumi, an authority on enzyme nutrition in Japan, pointed out that white radish is rich in digestive enzymes that can break down fat accumulated in the body.

A large amount of dietary fiber promotes gastrointestinal peristalsis, can excrete old waste substances from the body, and has the effects of laxative, detoxification, swelling and diuretic.

The most common way to eat raw radish is to puree it with grilled fish, lettuce salad, and fruit and vegetable sticks, and it is also suitable as an accompaniment to meat dishes, which has the effect of removing oil and relieving greasyness. If you are afraid of a unique spicy taste, you can use fermented foods such as vinegar, miso, natto, and pickles to neutralize the spicy taste of the radish and enhance the effect of enzymes.

Cooked radish detoxifies and defecates.

Why does boiled white radish increase its sweetness? This is because the pungent taste produced by isothiocyanate is reduced when heated, and although the sterilization effect is reduced, the anti-acidification effect is increased. In addition, in addition to the rough mold, the heated white radish has more dietary fiber content, which helps to improve the intestinal environment and accelerate the body's elimination of unwanted toxins and waste substances.

Sweet radish soup or umami-filled oden are great choices, and you can also add pork, chicken, and other ingredients to stew radish for a nutritious home-cooked meal.

Dried radish hits cold constitution.

In addition, shredded white radish and dried radish is a favorite ancient taste of many people. Due to the evaporation of water in radish, nutrients such as potassium, calcium, magnesium, iron, zinc, manganese, nicotinic acid and other nutrients are concentrated, which can improve cold hands and feet, emotional irritability and depression. It's also very easy to eat, with traditional preserved vegetables and eggs stir-fried with other vegetables, or added to miso soup to create a new way to eat.

Japanese holistic beautician Kuramochi Kiri said that boiling dried radish tea can dissolve excess fat and old waste substances in the body, and excrete them in a bright way in urine, completely combating the smell of old age from the inside out!

From a nutritional point of view, white radish contains a high amount of vitamin C and dietary fiber. In addition, it is also considered to be a vegetable that is good for cancer prevention and has appetizing and digestive properties.

However, the appetizing and digestive functions are limited to unheated white radish. The reason why radish is appetizing is because it contains a small amount of mustard oil (mustard oil is the substance that gives mustard a spicy and nasal flavor, and radish contains a small amount, but because of the small amount, the flavor is special and not choking) The reason why radish helps digestion is because it contains starch that helps the digestion of whole grains. After heating, the mustard oil evaporates and the starch is destroyed, so it has no function, and if you want to keep these functions, it is recommended to eat it by pickling, such as making kimchi.

However, regardless of whether it is eaten raw or cooked, this radish is still very delicious.