Useful properties of radish in your kitchen. What is the calorie content of radishes? The chemical composition and useful properties of radishes Radishes calorie content in 100 grams

All about radishes: what healing properties radishes are known what vitamins and microelements it contains, how high in calories, how useful the tops are, how to choose the right one, harm and contraindications.

The content of the article:

Every spring, it is the radish that pleases us with its rich set of vitamins and useful substances, this allows our body to make up for their deficiency and recover after a long winter. The sharp taste of the root vegetable in the salad is due to the presence of mustard oil. The root crop itself has a thickness of 3 cm, thin skin, white-pink or red.

homeland of vegetables middle Asia, however, it is known that the Egyptians and Romans used it for a long time. Greeks, Japanese. She ended up in Russia thanks to the innovator Tsar Peter I.

In addition to the white and bright pink fruits that are familiar to us, you can also find brown, burgundy, yellow and even purple fruits.

The chemical composition of radish and calorie content

The root crop is rich in B vitamins (,), niacin, minerals- potassium, calcium, phosphorus, sodium, iron and magnesium. Just one bunch of radishes can give you daily allowance acids, which speeds up recovery, helps iron to absorb. The product is useful for gums, teeth, bones, blood vessels. There are also fiber, enzymes, proteins, fats and sugars.

Per 100 g - 19 kcal:

• Proteins - 1.2 g
• Fats - 0.1 g
• Carbohydrates - 3.4 g

Useful properties of radishes

Radish is indicated for use in overweight problems, so it is often included in many diets as an indispensable ingredient in salads. It prevents the development of cardiovascular diseases, stimulates the excretion gastric juice which improves digestion.

The root crop also contains substances that stabilize blood sugar levels (in diabetes mellitus).

Healing properties of radish:

• If you are tormented headache, then try making fresh radish juice and rub it on your temples, forehead and bridge of the nose. The pain will immediately subside.
• With sciatica, it is useful to make compresses from gruel of fresh root crops. Prolonged constipation can be easily cured with the help of infusion: for this, pour 250 ml of boiling water over 1 tbsp. a spoonful of radish tops, leave for an hour. Take 3 times a day 20 minutes after meals.
• In cosmetology: make a nourishing mask by mixing 2-3 chopped radishes with a few drops of any oil (olive can be used). Stir the mass, add starch (1 tsp) there and keep the mask on your face for 10 minutes.

What is useful tops?

Oddly enough, but the tops are more useful than the radish itself. It contains the same components, but only in a more saturated, concentrated form. It is rich in B, C, PP vitamins, potassium, phosphorus, iron, mustard oil, which gives it a pleasant spicy taste with a slight bitterness. The tops are used as a seasoning for various dishes (soups, stews, potatoes, fried fish). It will be more useful to mix radish tops with parsley, dill, green onions. For the winter, you can dry, close in jars, finely chopped and sprinkled with salt.

How to choose the right radish?

Choose hard root vegetables with smooth skins. If they have spots and black dots, then they have already disappeared. Soft to the touch indicate long-term storage - they are also not worth taking, most useful substances already lost. Pay attention to the tops: they should have a fresh look, which means they were picked recently and they are suitable for eating.

Proper nutrition is the key to health Have a good mood and sound sleep. We all want to eat tasty and healthy, and with the onset of summer, this has become much easier. Therefore, it is worth knowing which foods will bring maximum benefit to the body and will not make you gain weight.

Radishes - the unique properties of the root crop

The king of summer vegetables is the radish beneficial features have been known for a long time. In the homeland of the vegetable, France, there are many amazing fresh dishes from this plant.

This is due to the fact that, by its nature, this root crop is low in calories and is perfect for unloading day and diets. The root crop is rich in potassium, phosphorus and iron. It also contains acids: nicotinic, thiamine and riboflavic.

The great merit of the radish is in its calorie content, or rather, low-calorie content (only 15 kilocalories per 100 grams of the product). At the same time, the plant contains a variety of vitamins, essential oils, trace elements and minerals.

No wonder its juice and peel are used in traditional medicine with great success.

The plant will help those suffering from heart pain, blood pressure and low acidity. Those suffering from diabetes, frequent constipation, and excess cholesterol in the blood will especially benefit from the use of this vitamin storehouse.

In our all the time trying to lose weight, the society of radishes is really valuable. Dietary diet models can not do without a salad with the addition of this product. If you want to lose a couple of three kilograms, be sure to remember this vegetable and its beneficial properties.

By itself, the root crop is useful, but the measure is worth knowing. Excess essential oils can lead to
indigestion and metabolism. Nutritionists recommend combining radishes with eggs, sour cream and other vegetables in meals.

In cooking, not only the root crop is used, but also its greens, it is added to soups and side dishes. radish, like cauliflower can be boiled in a double boiler, but its beneficial properties will be significantly reduced. It is customary to serve meat and fish dishes with slices of fresh vegetables: this will create an aesthetic effect and increase the digestibility of heavy food.

Checking the product for freshness is very easy: like all root crops, it should be elastic and firm. Appearance vegetable is also important, do not eat a plant of questionable color and texture, it can be treated with chemicals, or beaten by pests.

Avoid spots and spots on the peel and you will get 100% of the benefits of the vegetable.

What is the calorie content of fresh radishes?

Nutritional value of radish per 100 grams of mass:

• Calorie content is 26 kilocalories;
• Contains proteins in the amount of 1 gram;
• Complex fats are absent from radishes;
• Low-carb radishes - only 4 grams.

A classic dish with the addition of radishes is a salad. Radish salad with sour cream is recognized as a favorite dish of Russians in the summer.

To prepare this treat, we need:

• 8 units of ripe variety radish "French Breakfast";
• 100 grams of sour cream;
• a pinch of rock salt;
• fresh green onions;
• 3 sprigs of parsley;
• a small bunch of dill;
• chicken egg, preferably homemade;
• two beautiful large cucumbers.

The method of preparation and calculation of the calorie content of salad with the addition of radish with an egg

• We cut the tops and tail from our radish, wash it well and cut it into thin slices;
• In the same way we wash and cut our cucumbers. Be sure to remove the skin from old cucumbers, toxins and other harmful substances accumulate in it;
• In the meantime, boil a hard-boiled egg and separate the yolk from the protein;
• Mix the pounded yolk with sour cream and salt in a separate container;
• We cut our protein into cubes, add it to the container with the yolk, and add radishes and cucumbers there. Mix;
• Fine mode or pick greens and decorate our dish with it.

As we already guessed, the calorie content of the salad with radish increased significantly due to sour cream.

The energy value of our salad is 100 kilocalories. The composition of the dish contains fats (80), proteins (7) and carbohydrates (17).

Fresh radish is saturated with vitamins B1, B2, B5, B6, B9, E, PP, C. The product contains minerals calcium, potassium, sodium, magnesium, phosphorus, chlorine, iodine, iron, manganese, cobalt, copper, zinc, fluorine , chrome.

Calorie content per 100 grams of cucumber, radish and tomato salad is 26.5 kcal. In a 100-gram serving of the dish:

• 1.12 g protein;
• 0.87 g fat;
• 3.61 g of carbohydrates.

To prepare the salad you need:

• cut into slices 85 g of tomatoes;
• cut into circles 65 g cucumbers and 85 g radishes;
• chop 5 g of onion;
• mix all vegetables with 20 g of sour cream in a deep bowl.

Calorie radish salad with sour cream per 100 grams

The calorie content of radish salad with sour cream per 100 grams depends on the recipe for preparing the dish. Above is a salad of radishes, cucumbers and tomatoes, the calorie content of a 100-gram serving is 26.5 kcal.

An even simpler salad is prepared as follows:

• cut into circles 300 g fresh radish;
• finely chopped 30 g green onions;
• radishes and onions are mixed in a salad bowl, 100 g of sour cream are seasoned;
• salt the salad to taste.

In the prepared salad of radish and sour cream, 100 g will contain:

• 40 kcal;
• 1.5 g protein;
• 2.4 g fat;
• 3.4 g of carbohydrates.

The benefits of radish

Radishes have the following beneficial properties:

• the product stimulates metabolism, activates the work of the heart and blood vessels;
• with regular consumption of vegetables, the prevention of anemia is ensured;
• radish increases hemoglobin in the blood;

• radish mustard oil has a pronounced choleretic effect;
• radish is indicated for the prevention of puffiness;
• vegetable normalizes intestinal motility;
• low calorie radish allows you to use it in the diet for weight loss;
• the vegetable is saturated with fiber, which is necessary to cleanse the body of toxins and toxins;
• doctors recommend eating radishes to strengthen immunity, prevent colds and viral diseases.

Radish damage

Despite the many useful properties, a product such as radish has a number of contraindications:

• the product is excluded from the diet for stomach ulcers, pancreatitis and cholecystitis;
• a large amount of radish juice can disrupt the endocrine system and provoke goiter diseases;

• during long-term storage of a vegetable, it is oversaturated with coarse fibers and starch, which cause irritation of the gastric mucosa;
• frequent cases of allergic reactions to radish and its individual intolerance.

Radish, from the Latin radix, is an annual or biennial plant and belongs to the genus Radish and the Cabbage family. This garden crop is very beneficial for the health of both women and men, and its use is very popular not only in our country, but also abroad.

Botanical Features

The edible plant, well known to gardeners and consumers of vegetable products, is cultivated in many countries of the world. For food purposes, fresh radish roots are most often used, the diameter of which can be 2.0-2.5 cm or more.

Root crops are covered with a thin skin of red, pink or white-pink color and, as a rule, have a sharp specific taste due to the presence of mustard oil glycoside. The use of radish leaves is less common However, the leaves of this garden crop can bring certain benefits to the human body.

Composition and calorie content per 100 grams

Useful properties of radishes are due to the chemical composition of the root crop. Knowing how many kcal per 100 grams of the product, as well as what minerals and vitamins are contained in radishes, you can understand how useful this vegetable is.

Chemical composition radish is also rich in starch and dextrins, mono- and disaccharides, as well as essential and non-essential amino acids. The calorie content of radish is only 20 kcal, and the formula for the share of BJU is 1: 0.1: 2.8. low calories and low level proteins make it possible to classify a vegetable crop as very useful in a diet aimed at weight loss.

Radishes: benefits and harms (now we know)

Benefits and medicinal properties of culture

The benefits of radishes are obvious - this is a real storehouse of useful substances:

• the presence of ascorbic acid helps to strengthen and purify vascular system helps to remove bad cholesterol from the body and improve immunity;
• anthocyanin, contained in radish, can significantly slow down growth cancer cells in the large intestine;
• cobalt activates enzymes involved in the metabolic processes of fatty acids and promotes the metabolism of folic acid;
• copper-containing enzymes have oxidizing and reducing activities and are involved in the metabolism of iron, and also stimulate the absorption of protein and carbohydrate compounds;
• essential oils present in the pulp have an antibacterial effect;
• radish phytoncides fight well against seasonal colds and viral diseases;
• radish pulp improves appetite and increases the amount of gastric juice produced;
• there is an antispasmodic effect in headaches of various etiologies;
• in the presence of diabetes, radish helps to regulate and balance the amount of sugar in the blood;
• the choleretic and diuretic effects of garden crops are well known.

In diseases of the urinary system and kidney diseases, radish is an indispensable disinfectant, cleanser and diuretic, which increases daily diuresis. The crushed pulp of radish is also quite often used as compresses for exacerbation of sciatica. Among other things, radish pulp is widely used in cosmetology and in the treatment of certain skin diseases.

Radish in cosmetology

Radish in cosmetology is quite popular and can be used in the following cases:

• in the treatment of oily skin prone to pigmentation, it is necessary to apply nourishing creams to the skin, on top of which lay thin slices of radish for a quarter of an hour, then wipe the skin with cold yogurt;
• to lighten freckles with radish juice, it is required to wipe the previously cleansed facial skin several times a week;
• against signs of aging, it is recommended to make a mask based on grated radish with the addition of low-fat sour cream and refined vegetable oil;
• when used for skin prone to dryness, summer radish gruel is used with the addition of olive oil and a couple of drops of lemon juice;
• weakened and thin, falling out hair can be easily strengthened with freshly prepared radish juice.

Bruises, abrasions and hematomas can be removed with vodka or alcohol tincture radish, which also contributes to the rapid healing of wounds. Such a tool has a pronounced regenerating effect.

The chemical composition and benefits of radish leaves

Of course, radish tops are not used for food purposes as actively as root crops, but it is the leaves that have proven themselves to be an addition to many everyday and festive dishes. Young fresh radish tops, regardless of variety, in some cases are even more useful than the roots of this popular garden crop. Traditional healers use radish tops in the treatment of fungal infections of the feet and diseases associated with vitamin deficiency. Garden crop leaves are very effective in the prevention of rickets and seasonal beriberi.

Radish leaves can be added to vegetable salads, as well as borscht and okroshka. Juice from fresh radish greens perfectly activates the processes of digestion, improves metabolic processes in the body, which is especially important in the treatment and prevention of diseases such as obesity, gout and chronic constipation. For food purposes, only the most juicy and fresh, not withered tops are used. For use in salads or vinaigrettes, it is recommended to give preference to radish varieties that form thin and delicate leaves. For harvesting for the winter period, it is allowed to dry and freeze radish leaves.

Contraindications for use

Like any product, radishes can cause some harm in the presence of certain diseases and pathological conditions:

• you can not abuse dishes with radishes in the presence of exacerbations of stomach diseases, as well as duodenum;
• a contraindication for the use of radishes can also serve as serious illnesses and disorders in the functioning of the gallbladder, as well as the liver and pancreas, due to the significant amount of essential oils in the pulp of garden crops;
• a large amount of radish often causes irritation of the gastric mucosa, and also causes bloating in the intestines;
• the presence of a sufficiently high amount of cyanogenic glycosides in the composition of the pulp can cause disruption of the thyroid gland and provoke an increase in goiter.

The only contraindications for the use of radish tops are allergic reactions to this product and individual intolerance.

How to cook radishes (now we know)

Today, in the conditions of home gardening, domestic amateur vegetable growers grow three lines of radish varieties and hybrids: European, Chinese and Japanese, the main differences of which are due to coloring and the shape of root crops. Radish tops, regardless of the variety, are recognized as the most useful part of the garden crop for the human body, and can be used almost without restrictions.

Radish is a vegetable crop belonging to the Cabbage family (genus Radish). The Mediterranean territory is considered the homeland of the plant: according to the results of historical research, dishes from its root crops were an important part of the diet of the ancient peoples of Greece, Japan, Egypt, China and Rome.

In Europe, radishes began to be cultivated in the 16th century. Dishes prepared on its basis were the first to be appreciated by French chefs and gourmets. Radishes came to Russia only at the end of the 17th century: Peter I brought the seeds of this plant from Amsterdam. Today, this unpretentious and cold-resistant crop is grown in most countries of the world.

Radishes are herbaceous plant with oblong strongly dissected green leaves collected in a small rosette. The flower-bearing stem of the culture can reach a length of 95–100 cm. Yellow or white radish flowers are collected in racemose inflorescences. The fruits of the plant are small cylindrical or spindle-shaped pods with light brown ovoid seeds.

Elongated-conical or spherical radish roots, which have a spicy, slightly pungent taste and neutral smell, are covered with the thinnest skin of white, pale pink, yellow, red or purple. Their mass can vary from 6 to 450 g.

Most often, radishes are consumed fresh, after removing a thin peel from it and cutting into thin slices. In addition, the roots and tops of this plant are used to make soups and healthy vegetable salads.

Nutritional value of radish and vitamins in its composition

The nutritional value radish:

• 1.192 g proteins;
• 0.093 g fat;
• 3.329 g carbohydrates;
• 3.04 g disaccharides, monosaccharides;
• 0.289 g dextrins, starch;
• 1.588 g of dietary fiber;
• 92.887 g of water;
• 0.597 g of ash;
• 0.091 g organic acids.

vitamins in radish:

• 0.009 mg thiamine (B1);
• 0.299 mg niacin equivalent (PP);
• 5.981 mcg folate (B9);
• 0.038 mg riboflavin (B2);
• 24.773 mg ascorbic acid (C);
• 0.178 mg pantothenic acid (B5);
• 0.098 mg tocopherol equivalent (E);
• 0.097 mg pyridoxine (B6).

radish calories

The energy value of raw radish is 16.112 kcal (per 100 g serving).

Useful elements in radish

Macronutrients as a part of a radish (in 100 g):

• 254.667 mg potassium;
• 43.118 mg phosphorus;
• 38.714 mg calcium;
• 43.688 mg chlorine;
• 12.883 mg magnesium;
• 9.783 mg sodium.

trace elements in radish (in 100 g):

• 99.724 mcg boron;
• 22.966 mcg lithium;
• 7.882 mcg iodine;
• 29.812 µg fluorine;
• 0.193 mg zinc;
• 149.446 mcg copper;
• 184.722 μg vanadium;
• 2.816 μg cobalt;
• 13.793 μg nickel;
• 0.142 mg manganese;
• 11.012 mcg chromium;
• 0.961 mg of iron.

Useful properties of radish

• Radish is a root crop with reduced energy value. Salads and soups prepared on the basis of this vegetable can diversify the diet menu of people seeking to lose weight.
• Radishes contain a whole complex of organic acids, minerals and vitamins that help strengthen the immune system.
• The antioxidant compounds present in radishes significantly reduce the risk of tumor formation in the tissues of the breast and intestines.
• Radish is a powerful natural antibiotic. Phytoncides found in the pulp of this root crop destroy harmful microflora in the oral cavity and in gastrointestinal tract help the body resist most seasonal infections.
• Radishes are a rich source of fiber. The inclusion of dishes prepared on its basis in the diet helps to remove toxins accumulated in the body, excess cholesterol and toxins, activates the digestive system, and reduces the risk of constipation.
• Radish is a natural antidepressant. The composition of this root crop includes compounds that eliminate malfunctions nervous system, reducing the risks of developing neurosis and depression, neutralizing the harmful effects of stress on the body.
• Radishes contain a whole range of compounds that help thin the blood. Regular consumption of salads and soups made from this root vegetable can reduce the likelihood of cardiac failures.
• Regular inclusion of radishes in the diet helps to stabilize the level of sugars in the blood, reduce the risk of development and progression of diabetes.
• The complex of vitamins of group B, present in the pulp of radish, activates metabolic processes.
• Radishes are rich in substances that have a diuretic and choleretic effect. Dishes from it are useful for people suffering from diseases of the urinary system, edema, gallbladder diseases.
• Radishes contain mustard oil, which has strong antiseptic properties. In folk medicine, the juice squeezed from the pulp of these root crops is used to treat small wounds.
• With regular consumption of radishes, the risk of caries, gingivitis, stomatitis and other dental diseases is reduced. Traditional healers recommend applying fresh radish slices to an abscess with a flux (such actions help relieve pain, slow down the development of the pathological process).
• Radish juice is used to prepare lotions that relieve pain from bruises, sciatica, joint diseases, sprains, rheumatism.
• A concentrated decoction of radish roots is used as an expectorant.
• Radishes contain substances that can dissolve small stones in the kidneys and urinary tract.
• Radish juice is taken orally to relieve the unpleasant symptoms of gout. The daily dose of admission is 55–70 g.
• Radish pulp, grated on a fine grater and combined with prunes crushed in a mortar, is a proven folk remedy from alcoholism. In order to get rid of the pathological craving for alcohol, it is enough to eat 10 g of the mixture prepared according to the above recipe daily.
• radish juice - effective remedy from migraine. When headaches appear, the liquid is applied to the bridge of the nose, temples and rubbed into the skin with soft massaging movements.
• In cosmetology, radish is used to make moisturizing and rejuvenating face masks. Several large root crops are ground on a fine grater and the resulting slurry is applied to the skin. After 10-13 minutes, the mask is washed off and a moisturizer is applied to the face.
• A lotion is prepared from radish, designed to care for dry, irritated and flaky skin of the face. Freshly squeezed root juice (2 parts) bred boiled water(1 part) and insist in the refrigerator for a day. The product is applied to a cotton pad and wiped with the skin in the morning and immediately before bedtime.

Useful properties of radish tops

• A decoction of radish tops is taken orally to prevent beriberi.
• Radish leaves are an effective remedy for foot fungus. Warm socks are put on sore feet for 6-7 hours with a powder prepared from the dried tops of this plant. The procedure is repeated every day until the complete disappearance of the symptoms of the disease.
• Radish tops are used to prevent rickets in children. The leaves of the plant (9 pieces) are cut with a knife and mixed with cottage cheese (100 g). The resulting mixture is seasoned with sour cream (20–25 g). The dish is daily included in the diet of the child.
• A concentrated decoction of radish leaves is used to treat chronic constipation. The liquid is drunk for three days after each meal. A single dose of the product is 150 ml.

Harm of radish and contraindications to its use

• The main contraindication to eating radishes is individual intolerance. In addition, dishes from this root crop and its tops are contraindicated for people suffering from pancreatitis, stomach or duodenal ulcers, colitis, gastritis, enterocolitis, and thyroid diseases.
• For people who have recently had a heart attack, it is advisable to stop consuming radishes for a while. Mustard oil, present in the composition of this root crop, can provoke a recurrence of an attack.
• The abuse of radishes can lead to irritation of the epithelial tissues of the gastrointestinal tract and the appearance of pain in the stomach. Nutritionists recommend limiting the consumption of this vegetable to 170-220 grams per week and not eating dishes based on it on an empty stomach.
• Pediatricians do not recommend including radishes in the diet of children under the age of three.