What is the efficacy and function of raw radish?

Benefits of eating radishes raw:

Raw radish is rich in vitamin C, which is 8 10 times higher than that of pears, and vitamin C is an expert in preventing and fighting cancer.

Raw radish contains an anti-tumor active substance, which has a significant inhibitory effect on esophageal cancer, gastric cancer, nasopharyngeal cancer, cervical cancer, etc.

The rich fiber in radish can promote intestinal peristalsis, reduce the residence time of feces in the intestines, and timely discharge of toxic substances in the intestines, which is conducive to reducing the incidence of colon cancer.

The lignin in radish can increase the activity of macrophages by 2 to 3 times and improve the body's ability to resist diseases.

1. Radish is nutritious, rich in carbohydrates and vitamins.

2. Radish contains a variety of trace elements that can induce the human body to produce interferon; White radish is rich in vitamin C, which is an antioxidant that can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition.

3. After ingestion into the human body, it can clean the blood and **, and at the same time reduce cholesterol, which is conducive to the maintenance of blood vessel elasticity.

Clear away heat and detoxify, relieve cough and phlegm, strengthen the stomach and eliminate food, smooth qi and facilitate convenience. Radish is one of the vegetables that is often consumed in life. Its taste is sweet, slightly spicy, flat, slightly cold, and rich in vitamin C.

At the same time, radish also contains trace elements such as phosphorus, iron, and calcium, which can delay aging and fight free radicals. At the same time, the mustard oil contained in radish can effectively promote gastrointestinal peristalsis, increase appetite and help the body detoxify. The lignin it contains can also improve the activity of macrophages to enhance the body's immunity.

1. Maintain vascular health.

Radish is rich in trace elements such as phosphorus, iron, potassium, etc., which can dilate blood vessels and soften blood vessels, which has a significant effect and can effectively prevent the emergence of "three highs".

2. Moisten the lungs and relieve cough.

Traditional Chinese medicine often uses radish as medicine, the reason is that it is sweet and cool, can play a role in moistening lung dryness, expectorant and detoxification, and has a good relieving effect on common sore throat, cough and phlegm in autumn.

3. It can help digestion.

The amylase contained in radish can promote the full absorption of starch and fat in the digestive tract, reduce the burden on the gastrointestinal tract, in addition, it is rich in fiber and mustard oil, which can effectively promote intestinal peristalsis and help timely excretion. 4. Enhance immunity.

The vitamin C content in radish is much higher than that of ordinary fruits and vegetables, and the zinc content in various trace elements is also rich, which is very helpful for enhancing immune function and enhancing the body's resistance.

Summary. Hello dear, glad to answer for you. Eating raw white radish has a variety of effects such as ventilation, promoting gastrointestinal peristalsis, cooling and removing fire.

Hello dear, glad to answer for you. Eating raw white radish has a variety of effects such as ventilation, promoting gastrointestinal peristalsis, cooling and removing fire.

White radish is cool, spicy and sweet, non-toxic, enters the lung and stomach meridian, moderate consumption has a strong ventilation function, after entering the gastrointestinal tract, it can promote gastrointestinal peristalsis and help the stomach and intestines quickly digest food. Because radish is sweet in taste and cool in nature, eating raw radish can also play a certain role in clearing lung heat and nourishing yin and nourishing yin.

Carrots are very nutritious, rich in carotene, can prevent night blindness and respiratory diseases, and have anti-cancer effects.

Carotene is fat-soluble, so oils and fats are needed to help with their absorption. Generally speaking, we put oil in cooking dishes, so cooked carrots usually have oil, so in this sense, cooked carrots are indeed very nutritious.

But in recent years, there are more and more people who like to eat raw vegetables, and it is okay to eat raw foods with oil at the same time as raw food, such as eating raw peanuts or raw walnuts while eating raw carrots, so that the oil in peanuts and walnuts can help absorb carotene.

In this way, the nutritional value of raw carrots and cooked carrots seems to be the same, however, cooked carrots still have a unique advantage, after the food is heated, the food cell wall will be ruptured and dissolved, which is conducive to the dissolution of carotene in the cells, and is widely absorbed by the human body in contact with oil.