I. Efficacy and functioning of radish
Promotion of digestion 1.
The radish contains mustard oil and starch enzymes that accelerate intestinal creeping and reduce abdominal swelling and accumulation. Raw radish stimulates stomach acidization and helps digest greasy foods。
Pneumonic cough.
According to traditional medicine, the radish is cold and warm, so as to ease the swollen throat and cough. The use of radish for the autumn and winter festival to make water or stew can help to alleviate respiratory disorders。
Increased immunity 3.
Vitamin c and zinc elements in radish contribute to increased immunity, and their antioxidation components reduce cell damage on free radicals。
Control blood pressure 4.
The high potassium low sodium properties make radish suitable for high blood pressure populations and assist in maintaining electrolyte balance in the body。
Auxiliary sugar 5.
Carrots have a low lactation index and are rich in dietary fibres, which slows glucose absorption and allows diabetics to eat in appropriate quantities。
Ii. Food taboos and attention
One of the most important things is that people who have a cold stomach eat.
Carrots are cold, spleen is weak, and diarrhea-prone over-eating can increase abdominal pain and swelling. A small amount of cooking is recommended。
It's not like you're doing the same thing.
Carrots have the effect of “breathing” and are traditionally considered to reduce the efficacy of gas supplements such as ginseng, yellow tungsten and yellow, which require an interval of more than two hours。
Patients with thyroid disease need to control 3.
Carrots contain sulfur-like substances that may interfere with the absorption of iodine in the thyroid, and those who are imitated should eat after consultation with a doctor。
Attention, special crowd 4.
Iii. Efficiencies of different eating methods
Reasonable consumption of radish can achieve its nutritional advantage, but it needs to be adapted to its physical quality. Untimely incidents have resulted in recommendations for timely medical treatment。
