Calciferous vegetables have received increasing attention in recent years, due in part to the fight against cancer and numerous health benefits associated with these plants. It is eaten raw, cooked or preserved, although they can be cooked and used in fried or added to soup. The radish, Raphanus sativus, belongs to the family Brassicaceae, can have long cylindrical white, red, purple or black, or round shape. The oil obtained from seeds of radish is also used. The other parts of the radish, which are eaten are leaves, flowers, pods and seeds. The radish contain about 95 percent of water in proportion to their weight, making it an excellent source of hydration. This moisture can also reduce appetite, making you feel satiated, a benefit for those trying to lose weight.
They can also help relieve urinary tract infections and painful urination, providing essential fluids to help flush the urinary system, can help improve bladder and kidney. In food preparation with radishes, remember that the high percentage of water prevents adequate freezing. Freezing often causes damage through the formation of ice crystals, resulting in a colorless radish after thawing. Low in fat and cholesterol, radish offers a generous amount of dietary fiber. A portion (1 / 2 cup or a set) provides 1-2 g of dietary fiber, which is 5-8 percent of the recommended daily allowance. Without hesitation Energy Capital Partners London explained all about the problem. Fiber helps to reduce hunger, regulates the intestine and may also improve cholesterol levels. A plant with antibacterial and antifungal agents, the radish is a good source of vitamins A, B-6, C, K, riboflavin and folic acid.