What vitamins are in radishes and how are they useful for health

Radish is a popular vegetable crop in our latitudes. Roots and sometimes foliage are eaten. Radish is prized as an early vegetable, which is sown in the ground in April in warm regions and the first harvest is obtained at the same time. It is recommended to use it regularly during the season. Scientists say that with frequent use of radish, the condition of the skin and general well-being improves, immunity is restored after winter, the body is saturated with vitamins, macro- and microelements.

We will discuss the benefits and harms of a vegetable for the body, composition and nutritional value, medicinal properties and contraindications, and find out how to choose the right radish.

What vitamins are contained in radishes

Radish is a source of many vitamins, the availability of which provides full functioning of organs, organ systems and the whole organism.

Root vegetables contain the following vitamins:

1. Beta carotene Is a powerful antioxidant. It takes part in the formation of new cells, slows down the aging process, and prevents the development of malignant tumors.
2. Vitamin B1 (thiamine). It is necessary for growth and development, proper heart function, full functioning of the digestive and nervous systems.
3. Vitamin B2 (riboflavin). Creates new blood cells, ensures normal blood iron levels, regenerates body tissues, protects the skin from germs, and ensures visual acuity.
4. Vitamin B3 (a nicotinic acid). Improves the activity of blood vessels, normalizes the state of tissue metabolism and microcirculation, reduces puffiness, has detoxification properties.
5. Vitamin B4 (choline). Reduces blood cholesterol levels, protects cell membranes from destruction and damage, has a calming effect on the nervous system.
6. Vitamin B5 (pantothenic acid). Participates in the process of energy production by the cell, it is necessary for the metabolism of fats, carbohydrates, fatty acids, hemoglobin, stimulates the production of adrenal hormones, and prolongs life.
7. Vitamin B6 (pyridoxine) - is responsible for the metabolism of proteins and fats, the assimilation of unsaturated fatty acids. It takes part in hematopoiesis, improves the functioning of the liver, nervous system, eliminates cramps and muscle spasms, acts as a diuretic.
8. Vitamin B9 (folic acid). It has a positive effect on brain activity, female reproductive function, maintains the health of the immune and circulatory systems, and improves the condition of the skin and hair.
9. Vitamin C (vitamin C). It has a general strengthening effect on the walls of blood vessels and small capillaries, creates a barrier against infectious pathogens, and strengthens local immunity.
10. Vitamin E (tocopherol acetate). Supports the normal activity of the sex glands, protects against the formation of free radicals, improves blood circulation, lowers glucose levels, participates in the formation of collagen, and helps to lose weight.
11. Vitamin PP... It regulates the activity of the central nervous system, has a positive effect on the functioning of the gastrointestinal tract, helps prevent blood clots, and stabilizes blood pressure.
12. Vitamin K (phylloquinone). It normalizes the process of blood coagulation, has an antimicrobial effect, maintains normal bone density, takes part in the work of the kidneys, gall bladder, and liver.

What else is contained

In addition to vitamins, radish contains other components necessary for the body. Among them. Among them:

• water (93%);
• ash;
• alimentary fiber;
• digestible carbohydrates: dextrins, starch, mono- and disaccharides;
• essential amino acids: arginine, lysine, tryptophan, methionine, valine, phenylalanine;
• nonessential amino acids: glycine, aspartic acid, alanine, serine, proline;
• polyunsaturated fatty acids: omega-3 and omega-6 fatty acids;
• trace elements: iodine, boron, aluminum, vanadium, iron, lithium, cobalt, copper, manganese, zinc, selenium, chromium, fluorine, nickel, molybdenum;
• macroelements: chlorine, sulfur, phosphorus, calcium, potassium, magnesium, sodium, silicon.

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The nutritional value

Radish is a low-calorie product... 100 g of root vegetables contain 20 kcal, 1.2 g of proteins, 0.1 g of fat, 3.4 g of carbohydrates.

The benefits and harms of radish

With frequent use radish has a beneficial effect on various organs and systems:

1. Normalizes weight... Root crops practically do not contain fats, but they are rich in carbohydrates, vitamins, micro- and macronutrients, which the body needs so much for saturation. In addition, the components of the composition accelerate the breakdown of fats, improve metabolic processes and digestion, due to which weight loss occurs.
2. Prevents the development of cardiovascular diseases... It normalizes blood circulation, improves the condition of the walls of blood vessels, increasing their elasticity, maintains the normal functioning of the myocardium, reduces cholesterol and blood sugar levels.
3. Protects against depression, calms the nervous system, normalizes night sleep, increases endurance and performance.
4. Strengthens the immune system... The composition contains vitamins, proteins, carbohydrates, micro- and macroelements, phytoncides (natural antibiotics), which protect the body from the effects of harmful substances and microorganisms that destroy its cells and tissues and change functional activity. The risk of developing acute respiratory diseases and other infections is reduced.
5. Improves Digestion... Stimulates the secretion of gastric juice, cleanses the hepatic system, kidneys, activates metabolism, improves the transport of nutrients into the cell, normalizes stool.
6. Slows down the aging process, participates in the formation of new cells.
7. Improves skin condition, hair, nails.
8. Prevents the development of cancerous tumors.

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Despite all its usefulness, if misused, the vegetable can harm the body.... People with individual intolerance to one or more of the components of the composition have an allergic reaction in the form of peeling, rashes, redness on the skin, itching, lacrimation, Quincke's edema.

With diseases of the gastrointestinal tract fresh radish can cause an exacerbation of pathology, worsen its course and general health.

Healing properties for various organs and body systems

Radish is popular with traditional medicine advocates. A vegetable grown without pesticides is used to treat and prevent a wide range of diseases:

1. Diabetes - lowers the level of glucose in the blood, normalizes all types of metabolism, prevents the development of complications.
2. Atherosclerosis, ischemic heart disease, hypertension - stabilizes blood pressure, dilates blood vessels and increases the flow of oxygen to the tissues of the heart muscle, improves microcirculation, affects the viscosity and fluidity of blood.
3. Constipation - Facilitates bowel movement, restores the normal density of feces.
4. Urolithiasis disease - removes stones from various parts of the urinary system, more often from the liver, kidneys, bladder, relieves pain, spasm.
5. ARVI, ARI, infections - kills or suppresses the growth and development of pathogenic microorganisms, prevents their spread throughout the body, shortens the recovery time, takes part in the formation of antimicrobial immunity.
6. Problematic, unhealthy skin - tones, refreshes, moisturizes, saturates the skin with useful vitamins, micro- and macroelements, participates in the production of collagen fibers, which makes the dermis more elastic and smoothes fine wrinkles.
7. Skeletal pathologies, osteoporosis - retains calcium in bones and the body, increases bone mineral density, improves the condition of the skeletal system, reduces the breakdown of bone collagen, and reduces the frequency of fractures.
8. Eye diseases - improves night vision, stabilizes intraocular pressure, strengthens the retina, prevents the development of cataracts.

Radish is used as an antiallergic, decongestant, diuretic, in the presence of chronic inflammatory processes in the body for the prevention of exacerbations. Frequent consumption of vegetables helps to solve the problem of psycho-emotional overstrain, improve night sleep, cheer up, increase physical endurance, and increase mental activity.

For reference. There are many varieties of radish, differing in shape (from flat-rounded to fusiform), color (yellow, white, pink, red, purple), origin (Chinese, Japanese, European). Moreover, all varieties have practically the same taste.

Consumption rates per day

Radish is consumed in its pure form or processed into juice... The daily rate and frequency of using a vegetable depends on the goals of therapy, the person's age, and the presence of concomitant diseases. The average serving for an adult is 250-300 g per day (about 10 medium-sized root vegetables). People who have been diagnosed with gastritis, gastric ulcer, 12 duodenal ulcer are recommended to consume 3-4 medium-sized root vegetables once a week.

Juice is allowed to drink 200-250 ml every other day, but only in the absence of diseases of the digestive system. The drink goes well with other vegetable juices, which change its taste and add new healing effects.

Important! The vegetable should not be eaten on an empty stomach and before bedtime, as it is heavy food for the stomach. Nutritionists advise using radishes as a stand-alone snack or add to vegetable salad.

Contraindications

Radish is contraindicated in case of individual intolerance... It is recommended to limit its use for people suffering from gastrointestinal diseases: gastritis with high acidity, gastric ulcer and duodenal ulcer, especially during an exacerbation. A vegetable can increase soreness, provoke a new spasm, a feeling of cramps in the abdomen, heartburn.

Tips for choosing a radish

The best radish is this greenhouse or garden varietygrown independently without pesticides. You can buy a good vegetable, but you need to know how to choose the right radish.

You can buy root vegetables from mid-April to late autumn.... In winter, it is better to stop eating a vegetable: it is highly likely that it is grown on chemicals or saturated with genetically modified organisms.

What to look for when buying a radish:

• fresh radish has green, fresh, juicy tops;
• the skin is smooth, even, without cracks, traces of damage by pests;
• fruits are dense, elastic to the touch.

For reference... Black spots on the peel indicate that the decay process has begun. You cannot eat such a product.

Small fruits are more useful and safe for the body, as well as round varieties.... Large, elongated roots often contain nitrates. An exception will be varieties grown independently without chemicals.

For reference. Root vegetables have a pungent taste due to the content of mustard oil, but do not taste bitter.Bitterness is characteristic of vegetables that are not watered enough.

Store radishes in the refrigerator, after removing the tops, no longer than 14 days... The tops are also used in food as an ingredient for salads, okroshka, soups.

Conclusion

Radish compares favorably with other vegetable crops in its diverse chemical composition. It satisfies the body's needs for vitamin C, silicon, cobalt, copper, chromium, other vitamins, micro- and macroelements necessary to maintain normal body activity. The usefulness of radish can hardly be overestimated: with frequent use, it has a beneficial effect on the organs of the cardiovascular and digestive systems, calms the nervous system, promotes weight loss, strengthens the immune system, and improves skin condition.

Like all products, radish has contraindications (individual intolerance and gastrointestinal diseases), which must be considered before starting to use.