How to choose radishes

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This post was last edited by Shuguang Bellows on 2015-7-11 at 16:54. Everyone is quite familiar with radishes, as we eat them frequently. Radishes are nutritious, inexpensive, and come in many varieties; they are one of the preferred vegetables for many families. Below is information on how to consume radishes and what to pay attention to when purchasing them: 【How to Choose】1. The skin should be shiny and smooth, and the flesh inside should also be fine. Radishes can be divided into three types: long radishes, round radishes, and small radishes. Regardless of the type, those with a well-shaped root are considered the best quality radishes. 2. The skin of radishes should have a oily sheen; those that are translucent with spots indicate they are not fresh. Radishes that appear to have been frozen are also of poor quality, and such radishes essentially lose their value as food. 3. When purchasing radishes, choose those that are heavy in weight; they should feel substantial in the hand, which will help to avoid buying hollow radishes. 4. When choosing radishes, avoid those that are overly large; medium-sized or slightly smaller ones are the better choice. Such radishes have firmer flesh, resulting in a better taste when cooked. 【Nutritional Components】Radishes contain various trace elements that stimulate the body to produce interferons on its own. White radishes contain vitamin C, which is an antioxidant that can inhibit the synthesis of melanin, prevent fat oxidation, and stop fat accumulation. White radish is rich in plant proteins, vitamin C, and folic acid. When consumed, it helps to purify the blood and skin, while also reducing cholesterol levels and contributing to the maintenance of vascular elasticity. There is a saying that goes, \"Eat radishes in winter and ginger in summer, and you won’t need a doctor’s prescription.\" Eating radishes in winter helps keep one warm and protect against the cold, as well as warming the middle jiao and strengthening the stomach. 【How to eat】Radishes can be used to prepare dishes; they are suitable for stir-frying, boiling, or serving in salads. They can also be eaten raw and have a delicious taste. Additionally, they can be used to make pickles and preserved vegetables. Radishes cooked together with meat also taste great. Radishes are rich in vitamin C (containing 20–30 grams per 100 grams), and vitamin C is easily destroyed by high temperatures; therefore, it is best to eat them raw (after washing and peeling). Those who generally do not like cold foods should opt for cooked radishes instead. 【Medicinal Effects】According to Traditional Chinese Medicine, radishes can \"benefit the five internal organs, lighten the body and boost energy, and make one’s skin fair and muscles strong.\" Radish is a traditional Chinese medicine with a cool nature and a pungent, sweet, and bitter taste. It can help eliminate food stagnation, reduce phlegm and clear heat, regulate qi and soothe the stomach, as well as detoxify. Being a vegetable that contains amylase, it aids digestion when eaten raw. Radishes can enhance the body’s immunity and inhibit the growth of cancer cells. The B vitamins, as well as minerals such as potassium and magnesium found in radishes, can promote gastrointestinal peristalsis, helping to eliminate waste from the body. Eating radishes regularly can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent diseases such as coronary heart disease, arteriosclerosis, and gallstones. 【Consumption Guidelines】1. Radishes are cold-natured vegetables; those with a constitution prone to coldness and excess yin, as well as those with weak spleen and stomach function, should not consume them in large quantities. Patients with gastric and duodenal ulcers, chronic gastritis, simple goiter, threatened abortion, and **prolapse should eat radishes in moderation. 2. Radishes should not be eaten with fruits. In daily diet, eating radish and oranges together can induce goiter. 3. Radishes have a laxative effect, while carrots are nourishing; they should not be consumed together. If eaten together, some vinegar should be added to balance the effects and facilitate nutrient absorption. 4. Raw radish and ginseng have conflicting medicinal properties, and should not be consumed together. To prevent the effects of the medicine from being counterproductive and failing to provide any benefits.