White radish has many nutritional benefits! Low GI, lower blood sugar, prevent bone fracture, remember to eat more next time!

Although radish is a winter food, it can be found all year round in Taiwan. It is one of the few foods whose flavor and color can be assimilated into any cuisine, such as braised pork, potato stew, and hot pot, but because of this characteristic and its low price, it is not a highly valued supporting character.

However, radishes are actually very nutritious and beneficial to the human body, and they are low in calories, making them ideal for adding satiety and diet control.

Only one word is missing! Radish and carrot are not even relatives

As we commonly call it, Daikon radish is actually a "radish". There are many aliases for radish, and in the Minnan language, it is called "Choi tau", or "good luck" as represented by the radish soup for Chinese New Year vegetables, or "daikon" in Japanese Kanji.

Although the radish and carrot have the word radish in their names, they are actually very different vegetables. The radish belongs to the cruciferous family, and is a relative of the broccoli, cabbage, and kale families; the carrot belongs to the Apiaceae family and is in the same family as coriander (commonly known as cilantro). Because turnips and carrots are different vegetables, there is also a big difference in their nutritional composition.

The radish belongs to the cruciferous family and is a relative of the broccoli (green cauliflower), cabbage, and kale.

White radish is low in calories and suitable for diabetic patients

In contrast, carrots have 34 calories and 8.9 g of total carbohydrates per 100 g. Both the caloric and carbohydrate contents are double that of carrots, so the glycemic index of carrots is also much higher than that of white carrots (GI value of carrots is 80, while that of white carrots is 26). Therefore, white radish is quite suitable for diabetic patients.

Top 5 nutrients of carrots

White radish is rich in the following nutrients (per 100g).

Potassium (125mg): Potassium ions and sodium ions are both major minerals in the body, and both of them happen to be present in turnips. Potassium is responsible for balancing body fluids and electrolytes, regulating intracellular osmotic pressure, and maintaining the acid-base balance of body fluids, therefore potassium can play a role in balancing sodium ions in the body, allowing sodium to be excreted smoothly.

Sodium (46mg): Sodium and potassium are equally important to the human body. However, the high sodium content in modern diets has caused many sodium-related diseases, which has led many medical institutions to recommend reducing sodium intake. However, too little sodium is also harmful to the body, even for people with hypertension.

Sodium also regulates body fluids, controls water distribution in the body, helps nerve conduction, and controls muscle contraction. Low sodium intake may cause the body to excrete less water, resulting in symptoms of hyponatremia, such as difficulty breathing, nausea, vomiting, and coma.

Calcium (24mg): Calcium can maintain healthy bones and teeth, prevent osteoporosis, and maintain the function of nerve conduction and muscle contraction, thus preventing cramps and irregular heartbeat.

Folic acid (16.2ug): Folic acid protects cardiovascular health and is beneficial to intestinal health, helping the intestine to effectively absorb and utilize proteins and amino acids. In addition, folic acid is also an important nutrient for fetal development, activating the fetal nervous system, preventing congenital neural tube defects such as brain and spinal cord, and reducing anemia and fatigue in pregnant women. (Read more: 400 micrograms daily is not enough! Folic acid is not only for pregnant women but also for the 4 major effects of folic acid (eat these foods)

Vitamin C (13.9mg): Vitamin C has the ability of an antioxidant, which can help skin whitening, slow down aging and promote wound healing, and enhance the body's immune function to prevent chronic diseases.

Selecting and preserving white radish

White radish selection and preservation

The skin is smooth and delicate, the color is white, and the stalks of the radish are bright green without wilting or yellowing.

It feels thick in the hand and makes a crisp sound when tapped with a finger and has a certain hardness to the touch.

A slight crack in the skin means that the radish is well hydrated and mature, which is the most delicious state of the radish.

If the radish has a puffy heart (hollow inside) and does not feel solid when tapped, it means the radish is too old and not recommended for purchase.

It is best to store fresh radish with mud in a cool and ventilated place or refrigerated.