What is the difference between white skinned radish and red skinned radish

The first point: the difference in nutritional value.

Carrots and white radishes have high nutritional value, but their nutritional value is not the same, everyone knows that radish can drive away cold and cure cold, but not all radish has a role. White radish can replenish qi and prevent colds, and the effect of carrot is to strengthen the stomach and promote digestion.

The second point: the difference in storage time.

Compared to these two types of radish, carrots will be stored for a longer time, and the skin of carrots is a bit thicker than white radish, which is easier to store. Moreover, white radish has more water content than carrots, and foods with high moisture are more beneficial to bacteria survival, so that white radishes are more difficult to store, and the storage time will be relatively short, but as long as you pay attention to the storage method, white radishes can also be stored for a long time.

The third point: the difference in cooking methods.

White radish is generally used to stew soup, the soup stewed with white radish will taste more delicious, and the meat of white radish is not particularly firm, when stewing soup, you can fully absorb the nutrients of the soup, and it will be more delicious to eat. Carrots are more suitable for cold salad or pickled vegetables, carrots have delicate flesh, and the taste will become more crisp after pickling, and they will not grow old.

There is no difference in nutrients, but the taste is different, the white-skinned radish is crisper, and it is delicious to eat raw, and the red-skinned radish has a softer taste, which is suitable for stews.

01 In terms of color, the white-skinned radish is blue-white, and the red-skinned radish is pale reddish-white. In terms of taste, white-skinned radishes are sweeter, while red-skinned radishes are spicier. In terms of shape, white-skinned radishes are relatively large and thick; The red-skinned radish is longer and thinner as a whole, and the two are very different from each other in appearance and are easy to distinguish.

Turnips are very familiar to everyone and are grown almost all over the country. There are many types of radish, including white-skinned radish, red-skinned radish, and green-skinned radish, and there are differences in the nutritional content, taste and eating method of these three types of radish. For example, white-skinned radish and red-skinned radish, white-skinned radish is blue-white, and red-skinned radish is pale reddish-white.

In terms of taste, white-skinned radishes are sweeter, while red-skinned radishes are spicier. In terms of shape, white-skinned radishes are relatively large and thick; The red-skinned radish is longer and thinner as a whole, and the two are very different from each other in appearance and are easy to distinguish.

In terms of how to eat, carrots are mainly suitable for cold dressing and pickles, and many people like to use carrots to make sour radishes or dried radish. Sauerkraut and stir-fried meat made of carrots are really delicious dishes, such as: pork liver with sour radish, chicken offal with sour radish, pork loin with sour radish, dried pork belly with radish, these classic farm dishes, whether it is with rice or wine, are all first-class.

White radish is mainly suitable for stir-frying and stewing soup, stew soup with white radish, it can absorb the nutrients in the soup, the taste is very delicious, the taste is not very good when eaten raw, slightly sweet, spicy. Eating white radish in winter has the effect of driving away cold and preventing colds, white radish is relatively easy to preserve, at room temperature of about 25 degrees, it is not a problem to keep it for about a month.

In terms of consumption, the difference between white-skinned radish and red-skinned radish is different in nutritional value and efficacy.

1. The taste is different.

White radish is a seasonal vegetable in winter, and it is also a good ingredient for health. White radish is cool and sweet and spicy.

Carrots are carrots, which are beautiful in color, fragrant and sweet, and are known as "little ginseng".

2. Applicable groups of people are different.

White radish returns to the lungs and stomach meridians, and is especially suitable for people who have heat in the lungs and stomach, phlegm, flatulence, food stagnation, indigestion, and poor bowel movements.

It "mainly" clears heat and detoxifies, and if there is throat fire, external fever or measles in winter, it is very suitable to eat carrots to assist**.

3. The role is different.

Relatively speaking, carrots are good at replenishing qi and brightening eyes, and white radishes are good at clearing away heat, generating jin and dissolving phlegm, dissipating food and regulating qi. The two have different effects, so they should be treated differently when eating.

Modern studies have shown that carrots also contain a large number of trace elements required by the human body, which is of great significance for promoting the growth and development of infants and young children.

Introduction to turnips

It is a biennial or annual herbaceous plant of the cruciferous family and the genus radish, which can reach a height of 100 cm; Straight fleshy, oblong, spherical or conical, green, white or red skin; Basal leaves and lower stems are pinnately semilobed, apical lobes ovate, oblong, obtusely toothed, sparsely coarsely hairy.

racemes apical and axillary; Flowers white or pink, sepals oblong, petals obovate, purple-striped, long-horned cylindrical, constricted between seeds, and forming a spongy septum; The seeds are ovate, slightly flattened, reddish-brown, and finely reticulated. The flowering period is from April to May, and the fruiting period is from May to June.

In terms of taste, white-skinned radishes are sweeter, while red-skinned radishes are spicier.

Cherry radish: strong adaptability, the growth period is about 30 days, the leaves are in the vegetative growth period, clustered on short shrinking stems, the leaf color is light green or dark green, the fleshy roots are oblate, the skin is thin and bright red, the flesh is white, delicate and juicy, the mass of a single bulb is 15 20 g, and it can be marketed when 5 leaves, and the yield is about 26 500 kg hm2.

Small five cherry radishes: early maturity, growth period 45 to 50 days. The leaf clusters are erect, the leaves are plate-leafed, cold-resistant, resistant to sprouting, and not easy to chaff.

The fleshy root is barrel-shaped, 13 15 cm long, about cm in diameter, the skin is red, and the root forks are few and small. The flesh is white, the quality is delicate, the fleshy root weight is 90 100 g, and the yield is about 37 000 kg hm2.

Meijia radish: early-maturing variety, with a growth period of 40 to 45 days, good leaf erection, good cold resistance, and not easy to sprout. The fleshy root is long and cylindrical, with an average length of 15 cm, a transverse diameter of cm, a mass of 125 g, a bright red and beautiful skin color, a white meat and a tender texture, and a yield of about 45 000 kg hm2.

Red-skinned radish recipe

1. Stir-fried pork slices with carrots.

If you fry carrots and meat slices together, it tastes particularly fragrant, and the nutritional content will be improved a lot, and the method of stir-frying meat slices with carrots is actually very simple. First of all, prepare an appropriate amount of carrots and an appropriate amount of fresh pork, after cleaning both of them, cut the carrots into shreds, cut the pork into slices, and then put some oil in the pot, pour the two into it and stir-fry after burning, stir-fry evenly, and then pour in some light soy sauce and edible salt until it is cooked.

2. Scrambled eggs with carrots.

Carrots and eggs are scrambled together, which is also very delicious and nutritious, and it is relatively easy to prepare, first of all, prepare an appropriate amount of fresh carrots and fresh eggs. Break the eggs in the bowl and stir well, clean the carrots and cut them into shreds, then pour the eggs into the pot and heat them, after cutting them into pieces, pour the shredded carrots into them and stir-fry them together, and then add a small amount of vinegar and salt. The scrambled eggs with carrots are very fragrant, and eating this dish will make us hungry.

3. Cold carrots.

If you don't like to eat carrots fried, then you can choose to eat carrots cold, cold carrots are a dish worth tasting, first prepare an appropriate amount of carrots, clean them and cut them into cubes, then soak them in salted water and marinate them for half an hour, and finally take them out and put in a small amount of vinegar, stir well. The cold carrot is particularly refreshing and has an excellent appetizing effect.

1. What is the difference between red-skinned radish and white-skinned radish.

2. The difference between red-skinned radish and white radish.

3. What is the difference between white-skinned radish, red-skinned radish, and green-skinned radish.

4. What is the difference between red skin radish and white radish?

1.The taste is different: white-skinned radish tastes moist and sweet, while red-skinned radish is not as rich in moisture as white-skinned radish and has a slightly spicy taste.

2.The appearance is different: white-skinned radishes are bluish-white and thicker in size, while red-skinned radishes are pale red and more elongated.

3.Different ways to eat: red-skinned radish is suitable for making pickles or cold dishes, while white-skinned radish is suitable for stir-fry and stewed soup.