In Russia, radish was the common food of commoners.
The homeland of radish is considered to be Asia and the Mediterranean. There are several varieties of radish that differ from each other in color, shape and size of the root. Radish has a thick root of oblong or spherical shape, sharp taste, light or dark color.
Recipes with radish are very popular in cooking. Radish can be consumed both raw and stewed. We often cook at home
salads
, in which radish is perfectly combined with vegetable oil, lemon juice or vinegar. For salads that include radish, the recipe recommends using the young leaves of this plant. However, radish should not be eaten immediately after cooking, let it stand for a while. Otherwise, you can cause stomach irritation.
Radish contains vitamins A, B, C, fats, carbohydrates, fiber, essential oil, enzymes, sugars, trace elements iron, potassium, calcium, magnesium, sulfur, phosphorus. Eating only 200 grams of radish per day can provide the human body with a daily allowance of vitamin C.
Radish has been used in folk medicine for centuries. Radish with honey, namely radish juice, helps well with colds, coughs. Radish juice also has antiseptic properties. Dishes made from this vegetable excite the appetite. Radish is useful for kidney diseases, it is recommended to use it for the prevention of sclerosis.
Grated radish in the form of compresses is used for rheumatism, gout, arthritis, sciatica, inflammation of muscles and joints. Radish is useful for everyone losing weight, as it normalizes metabolism. But still, one of the main advantages of this vegetable is that it strengthens the immune system well.
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Light, juicy, crispy - the epitome of freshness! A simple salad of green radish
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Salad is good for the body and a feast for the stomach! Cook sparingly and
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10 minutes
Excellent combination of margelan radish with vegetables and walnuts. Margelan
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Prepare an original dish for your family! It's delicious!
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