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    Home > Food News > Nutrition News > The correct posture of eating radish in winter

    The correct posture of eating radish in winter

    • Last Update: 2022-09-03
    • Source: Internet
    • Author: User
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    Since ancient times in China, there has been a saying that "eat radish in winter and eat ginger in summer without a doctor's prescription"


    Speaking of carrots, we have to mention carrots


    The cultivation of radishes has a long history.


    There are many ways to eat radish, such as eating raw, cold salad, boiling soup, making kimchi, etc.


    According to the Food Nutrition Database of the United States Department of Agriculture, per 100 grams of white radish, the data of several major nutrients are: sugar 1.


    From the analysis of nutritional data, as an edible vegetable, the nutrition of radish mainly includes the following characteristics:

    The water content of radish with high water content and low calorie is more than 90%, and the calories per 100 grams of radish are about 20 kcal


    High dietary fiber content: radish contains a lot of dietary fiber, which can increase satiety.


    The vitamin C content of radishes rich in vitamins and trace elements is at a moderate level.


    In general, radish can be used as a vegetable that provides a variety of nutritional sources for humans, but it has nothing special


    There are many folk legends about the health of radishes.


    Experts believe that one of the reasons for the popularity of the saying "Eating radishes in winter" is that there were fewer vegetables in the past winter.


    However, with the development of food technology, especially the advancement of cold chain, fruit and vegetable storage, and fruit and vegetable planting technology, people can eat a variety of vegetables and fruits all year round, and the role of radish is not so magical.


    In fact, although radish has its own nutritional advantages, it does not have any special ingredients.


    (Ruan Guangfeng)

     

    "China Food News" (06 edition on January 27, 2022)

    (Editor-in-charge: Qu Yuening)

     

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