Radish and ginseng after autumn

At present, there are many kinds of radishes on the market, such as red radish, green radish, white radish and water radish They have their own "strengths" Carrot is also called carrot It contains a lot of amino acids such as carotene and alanine, and minerals such as calcium, phosphorus and iron Carrots can be eaten raw to nourish blood and cooked to nourish the kidney Patients with cardiovascular and cerebrovascular diseases can eat more Carrots need to be fried with oil, because carotene is a fat soluble vitamin, which can only be absorbed in oil Even if you eat carrots raw, after a period of time to eat other fatty snacks, can also promote absorption White radish can be eaten raw to promote digestion Its spicy ingredients can promote the secretion of gastric juice, adjust the gastrointestinal function, and have a strong anti-inflammatory effect Cooked food, especially stewed with pork and mutton, can replenish qi and smooth Qi Stewed radish soup is the most common way for ordinary people In winter, people eat more meat to resist the cold Boil a pot of mutton white radish soup, one can remove the smell of mutton, the other can neutralize the warmth of mutton, the third can break the air, travel stagnation, and prevent indigestion Green radish is rich in vitamin C and dietary fiber, which has excellent effect of clearing heat and soothing liver It can also strengthen the spleen, prevent phlegm, dry mouth and thirsty tongue Water radish is more common in summer, its diuretic effect is significant Green radish and water radish are more suitable for cold mixing, crisp and refreshing There is a folk saying that "if you eat radish late and ginger early, the doctor will give you a prescription." This shows that radish is suitable for eating at night Radish is cool, can burn, clear heat and ventilate Having radish for dinner can moisten your throat and help you sleep And autumn and winter more dry, eat more radish can also add water.