Radishes originated in China thousands of years ago. Although they come in a variety of shapes, sizes and colors, the most common one is white radish (daikon). In fact, white radish is a major vegetable in Chinese diets and has been featured in many dishes with different forms.
It comes as no surprise since Chinese not only appreciate the flavor of white radish, but also its high medicinal values. This inexpensive vegetable even earns the good name of “Little Ginseng” because of its high levels of Vitamin C and trace element zinc, which is very effective in improving the immune system and the ability to resist disease. Also, it can redirect the stomach “Qi” downward promoting a healthy digestive process (the normal direction of flow for stomach”Qi” is downward).
In Traditional Chinese Medicine, white radish is “cold in nature” and pungent in taste. It is good for lungs, stomach, and the large intestine function. In fact, people who suffer from dryness, thirst, coughing, excessive phlegm, and upset stomach are especially benefited from eating white radish. Since white radish also contains mustard oil, it helps facilitate the peristaltic movement of gastro-intestine, as well as treat dyspepsia and loss of appetite.
Last but not the least, the lignin found in white radish is reportedly has shown great potential as antioxidants in human diets and polymer blends, which is able to protect living organisms against cancer diseases and contribute to the protection of polymers against degradation.
While white radishes can be eaten cooked and hot such as stir-fried and poached, they are also good in raw form and juiced—making even someone isn’t fond of cooking finds no excuse not to eat them. If you are that someone, this is for you: Vegetable Sticks with Dip.
Image by Leeks ‘N’ Bounds
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