The benefits and harms of radishes for the human body

During spring and early summer, nutritionists definitely recommend including radishes in your diet. The fruits contain few calories (20 kcal per 100 g) and fat, but are useful from a medical point of view, since they contain vitamins of different groups and mineral salts. Not only root vegetables, but also tops are used as medicinal raw materials. It contains calcium, potassium, magnesium, fluorine, iron, vitamin A, nicotinic and salicylic acids, and other components necessary for the correction and maintenance of overall health.

From the article you will learn what the benefits and harms of radishes are for the human body, what nutritional properties they have, rules and regulations for consumption, who and when can and should eat radishes, and for whom the vegetable is contraindicated, how radishes are used in cooking and folk medicine.

Radish - composition, benefits and harm

Radish is an edible plant, cultivated in almost all countries of the world.. Valued as an early vegetable: the first harvest of greenhouse radish can be obtained as early as April. Both fresh root vegetables and tops are eaten as an ingredient in okroshka, salad, and soup.

High content in different parts of the vegetable The supply of vitamins, micro- and macroelements necessary for the human body determines the use of radishes in the treatment and prevention of diseases of the cardiovascular, digestive, and urinary systems.

Compound

Radish roots are 93% water, the remaining 7% is:

• alimentary fiber;
• starch;
• ash;
• thiamine (vitamin B1);
• riboflavin (vitamin B2);
• choline (vitamin B4);
• pantothenic acid (vitamin B5);
• pyridoxine (vitamin B6);
• folic acid (vitamin B9);
• ascorbic acid (vitamin C);
• alpha tocopherol (vitamin E);
• phylloquinone (vitamin K);
• vitamin PP;
• niacin;
• trace elements: iodine, copper, iron, cobalt, boron, lithium, vanadium, aluminum, nickel, manganese, molybdenum, chromium, selenium, fluorine, zinc;
• macroelements: phosphorus, chlorine, magnesium, sodium, calcium, potassium, silicon, sulfur;
• nonessential and essential amino acids;
• easily digestible sugars;
• saturated and polyunsaturated fatty acids.

The chemical composition of radish leaves contains the same components, like fruits, only in higher doses, so the tops as a medicinal raw material are of great value in folk medicine.

Benefits and harms

Due to its varied chemical composition fruits and green vegetables have a beneficial effect on the body, satisfy the body’s needs for vitamins B, C, E, K, PP, micro- and macroelements, support and improve the functionality of organs and organ systems.

Useful properties of radish:

• promotes weight loss;
• normalizes metabolism;
• slows down the aging process;
• has antioxidant properties;
• strengthens and increases the elasticity of the walls of blood vessels;
• normalizes blood circulation processes;
• has wound healing properties;
• prevents the penetration, growth and reproduction of pathogenic infections in the body;
• protects against atherosclerosis;
• activates the digestive system;
• enhances intestinal motility;
• increases the secretion of gastric juice;
• reduces cholesterol levels;
• regulates blood sugar levels;
• cleanses the body of waste and toxins;
• slows down growth and prevents the formation of cancer cells, which serves as a good prevention of cancer;
• increases the body's defenses;
• increases the production and secretion of bile, reduces its stagnation;
• removes excess fluid and salts from the body, due to which swelling subsides.

There are also negative aspects. Radish dishes for intestinal disorders can aggravate the symptoms of the disease, since the vegetable has a laxative effect to some extent. In case of gastric ulcer, gastritis, enterocolitis, acids in the composition of fruits cause mechanical and chemical irritation of the gastrointestinal mucous membranes, which is manifested by relapse of the disease, increased pain, and deterioration in general health.

Cyanogenic glycosides were found in fruits, which aggravate the course of diabetes mellitus, have a toxic effect, and can cause dysfunction of the endocrine gland, pathological enlargement of the thyroid gland (goiter formation). Vegetables in large quantities are difficult for the stomach, take a long time to digest in the intestines and can cause such unpleasant sensations as bloating, a feeling of fullness, and an unpleasant feeling of food retention in the stomach.

Read also:

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The best varieties of radish for open ground and greenhouses

Calorie content and BZHU

Fruits are classified as low-calorie foods. 100 g of radish contains: 20 kcal, protein - 1.2 g, fat - 0.1 g, carbohydrates - 3.4 g.

Beneficial properties of radish for organs and various body systems

Root vegetables contain a lot of fiber, which plays a huge role in maintaining the vital functions of the body.Dietary fiber slows down the absorption of carbohydrates, fats and proteins, which can be useful for weight loss. In addition, when entering the intestines, fibers swell and fill empty space, resulting in rapid saturation. The feeling of fullness persists for a long time, which is why the next portion size is reduced, and there is no need for snacks.

For reference. Scientists have found that consuming 210 g of fiber-containing vegetables and fruits daily reduces the risk of death from cardiovascular disease by 40%.

Essential oils present in root vegetables, have a bactericidal effect, serve as a good prevention of infectious diseases, acute respiratory viral infections, acute respiratory infections. Vitamins, micro- and macroelements in combination strengthen the immune system, remove waste and toxins from the body, improve complexion and skin condition, increase endurance and ability to work.

Radishes are beneficial for the cardiovascular system. It strengthens the walls of blood vessels, increases their elasticity, normalizes blood fluidity and viscosity, reduces the tendency of platelets to stick together, which serves as a good prevention of atherosclerosis and thrombophlebitis. Fruits support normal myocardial function, reduce the load on the heart, and prevent stroke and myocardial infarction.

Calcium in the composition is important for teeth and bones. The macroelement promotes the mineralization of bone tissue and prevents its destruction, increases bone density, and also ensures stable functioning of the cardiovascular system.

Magnesium and potassium normalize blood pressure, regulate water and electrolyte balance, improve the process of neuromuscular transmission.Zinc promotes regeneration and hair growth, copper prevents the development of anemia, hypoxia of organs and tissues, ascorbic acid participates in the processes of regulating tissue regeneration and carbohydrate metabolism.

Benefits and harms for various diseases

Radishes have a unique chemical composition, due to which it is used for the treatment and prevention of a wide range of diseases. Fruits must be present in the diet of people with hypovitaminosis. Regular consumption of vegetables to a certain extent compensates for the deficiency of calcium, potassium, magnesium, sodium, iron, zinc, B vitamin, vitamin A, C and E.

Radishes are useful for obesity and gastrointestinal dysfunction. It cleanses the body of waste and toxins, activates intestinal motility, normalizes metabolic processes, dulls the feeling of hunger, and has a laxative effect.

Radishes are used as a preventive measure for cardiovascular pathologies.. It improves blood viscosity and fluidity, stimulates blood circulation, protects tissues and organs from the effects of aggressive radicals, regulates blood glucose levels, and reduces cholesterol.

Radishes are included in the menu of patients suffering from for headaches, back and joint pain, rheumatic diseases. By increasing the formation and excretion of urine along with crystals of uric acid salts, the tops and fruits are used to prevent relapses and exacerbations of gout.

Radish helps with constipation, loss of appetite, normalizes night sleep, improves mood, acts as a sedative on the nervous system, and reduces the effects of stress.

Another indication for consuming radishes - rickets in children.The vegetable restores impaired mineral metabolism, increases bone density, and reduces bone resorption.

For respiratory diseasesaccompanied by a cough (bronchitis, tonsillitis, flu), radish shortens recovery time, enhances the effect of medications, strengthens the immune system, prevents the spread of infection into the lower respiratory tract, reduces the frequency and intensity of cough.

Fruits and tops have diuretic properties and are used to treat diseases of the urinary system. Indications for consuming the vegetable include swelling, nephrotic syndrome, high blood pressure, and hypercalcemia.

Important. You should not buy radishes earlier than April or later than September. Fruits grown outside of the natural ripening period contain toxic pesticides added to speed up the growth and ripening of the vegetables.

Benefits for men and women

Leaves and roots contain zinc, which takes an active part in the production of testosterone, the main male sex hormone. It increases muscle mass and is involved in the development of male genital organs and secondary male sexual characteristics. In women, testosterone performs the function of distributing adipose tissue, is responsible for the maturation of follicles during the period of ovulation, and regulates libido and sexual health.

B vitamins, which radish fruits are rich in, alleviate symptoms during the premenopausal and postmenopausal periods, and relieve cardiovascular disorders caused by hormonal imbalance. Folic acid in fruits is necessary for normal growth and development of organs and tissues in the fetus.

Use for weight loss

The obvious advantage of radishes for weight loss is their low calorie content (20 kcal). It contains virtually no fat, but contains carbohydrates, proteins, and pectin, which are necessary to cleanse the body. In addition, plant fiber removes excess water from the body, due to which swelling subsides and body volume decreases. The product has a slight laxative effect.

For reference. Radish juice is used for weight loss. It must be consumed within 21 days, 200 ml.

Rules and regulations for use

The daily intake of vegetables depends on the condition of the digestive system., presence of contraindications, age. On average, a healthy person is recommended to eat no more than 100-200 g of radish per day. You cannot eat fruits every day, the optimal amount is 2-3 times a week.

Eat fruits fresh. However, to reduce the load on the gastrointestinal tract, root vegetables can be doused with boiling water. If you soak radishes in cold water for 1-2 hours, the amount of harmful substances in it will decrease.

For reference. Radishes with tops are stored in the refrigerator for 7 days, root vegetables without leaves - no more than 5 days.

The use of radish in cooking

Fresh root vegetables are used in cooking.. They are consumed as an independent product, for example, for a snack, or as an addition to main courses. It is added as an ingredient to okroshka, vegetable salads, on sandwiches, processed into juice, canned, and salted. Fresh radishes are added to the dish immediately before consumption, since after half an hour its beneficial properties are lost and the taste changes.

Fresh radish leaves have also found use in cooking. - in salads, okroshkas, soups.Some housewives dry the leaves, grind them, and then use them as an aromatic seasoning for cold and hot dishes.

Note to housewives:

Top 8 best pickled radish recipes for the winter

Preparing radishes for the winter: simple and tasty recipes for healthy snacks

In folk medicine

Radish tops are especially popular in folk medicine.. Decoctions and infusions are prepared from it, which are taken orally or used externally in the form of compresses and lotions.

Infusion recipe:

1. Wash 20 g of leaves, remove remaining water with a paper towel, and chop finely.
2. Pour 250 ml of hot water over the tops. Leave covered for about an hour.
3. Strain the infusion through a sieve or several layers of gauze.
4. If the medicine is intended to be taken orally, you can add a little sugar or honey to improve the taste.

Compresses are used to treat headaches, back pain, and joint pain.. Soak a cloth folded in several layers in the infusion, wring it out, and apply it to the problem area. Cover the top with polyethylene, attach it to the body with a few turns of bandage, and wrap it in a warm scarf. A pulp of root vegetables applied to the site of an insect bite relieves skin itching and prevents the occurrence of an allergic reaction.

If the infusion is diluted with water in equal proportions, you will get an effective cough medicine. You need to gargle several times a day. You can also take the infusion internally.

Radish roots are used in cosmetology. They help relieve fatigue, neutralize swelling, improve the color and condition of the skin. The vegetable slows down the aging process, moisturizes the skin well, and tones. To do this, it is enough to wipe your clean, dry face with half a radish after a day or two.

You can prepare a mask: Grind 3-4 medium-sized root vegetables with peel on a grater or in a blender until mushy, add 1 tbsp. essential oil of your choice, apply the mask to your face. After 15 minutes, rinse with water at room temperature.

For whom radishes are contraindicated

An absolute contraindication for radishes is individual intolerance. one or more components of the composition. It is recommended to use root vegetables with caution for people with gastric and duodenal ulcers, gastritis, enterocolitis, especially during exacerbations. You should not eat radishes if you have an intestinal disorder, or after a recent stroke or heart attack.

Can children eat radishes?

It is not recommended to give radishes to children under two years of age.. The composition contains acids that can irritate the mucous membrane, causing pain and discomfort in the lower abdomen. Due to the mustard oil content, the fruits have a specific bitterness, so the child may not appreciate the taste of the vegetable.

To introduce your child to radishes, it is better to use them together with other vegetables., for example, grate it into a salad on a fine grater. For the first time, ¼ of the root vegetable will be enough. If the product is well absorbed and there are no side effects or allergies, then the dose is gradually increased. Children under three years of age are recommended to eat no more than 40 g of radish per day, 2-3 times a week, after three years of age - 50-100 g.

Is it possible during pregnancy and breastfeeding?

Radishes are on the list of healthy foods during pregnancy.. It saturates the female body with B vitamins, vitamin C, E, K, PP, macro- and microelements, which are necessary not only for the health of the expectant mother, but also provide favorable conditions for the normal growth and development of tissues and organs of the embryo.

Folic acid in the composition is especially useful. Even its short-term deficiency can cause disruption of the normal development of the nervous system in the fetus. If the supply of folic acid is insufficient, there is a risk of partial placental abruption, miscarriage, stillbirth, and delayed fetal development.

Other beneficial properties of radishes for pregnant women include: in antimicrobial action, the ability to neutralize swelling, strengthen the immune system, normalize stool, improve the functioning of the gastrointestinal tract. In order to get the maximum benefit for the body without threatening your health, it is important to follow moderation and not eat vegetables at night.

Lactation consultants recommend eliminating radishes from your diet nursing mother. The product is difficult to digest and can cause increased gas formation, colic, bloating, and even spasms in the child. After the child turns six months old, you can gradually and in limited quantities introduce radishes into the mother’s diet.

Important. The most useful will be radishes from your own harvest, grown without the use of nitrates. If this condition cannot be met, you need to buy the “correct” radish. Good fruits have a smooth, shiny skin without any signs of spoilage or black spots, and are elastic to the touch.

Conclusion

Radish is a valuable food product. In addition to nutritional qualities, the roots and leaves of the plant have dietary and medicinal properties.Radishes are recommended to be used for the treatment and prevention of diseases of the heart, blood vessels, digestive, respiratory, and urinary systems.

Despite all its usefulness, the vegetable can pose a health risk. In large quantities, even in a healthy person it causes discomfort, a feeling of heaviness in the stomach, and upset stool. In children, undesirable effects are manifested by increased gas formation, colic, and a local allergic reaction. Therefore, it is important to follow the rules and regulations for the use of radishes, and use them as a medicine after consultation with a specialist.