What are the nutritional differences between white radish and green radish?

　　The common radish on the dining table is a "civilian supplement" for health. White radish is sweet and juicy, while green radish is crisp and slightly spicy. They may seem similar, but in fact they have their own differences. Many people choose based on their feelings when shopping for vegetables, but ignore the differences in nutrition and efficacy. So, which one is more nutritious, white radish or green radish? How should we choose based on our physical constitution? The answer lies in their nutritional content.

What are the nutritional differences between white radish and green radish?

　　Although both are healthy vegetables with low calories and high water content, they each have different emphasis on core nutrition:

　　The advantage of white radish is that it is rich in vitamin A (beta-carotene) and vitamin E. It also contains more B vitamins and minerals such as calcium, iron, and magnesium. Among them, β-carotene can be converted into vitamin A in the body, which plays an important role in protecting eyesight and enhancing skin immunity. In addition, white radish contains mustard oil and amylase, which can promote the secretion of digestive juices and help break down food. It is especially suitable for consumption after meals to relieve abdominal distension and food accumulation.

　　Green radish is good for vitamin C and dietary fiber, and is rich in lignans, selenium and other antioxidant substances. The vitamin C content of green radish per 100 grams is much higher than that of white radish, which helps improve immunity, resist free radicals, and delay aging. Its higher dietary fiber content can also better stimulate intestinal peristalsis and improve constipation. In addition, the mustard oil component in green radish also helps reduce inflammation, sterilize, moisten the lungs and relieve coughs.

How to eat white radish and green radish

　　1. Stir-fry and serve cold to highlight the crispness and tenderness

　　White radish and green radish can be shredded or sliced ​​and stir-fried. Add minced garlic and dried chili peppers to enhance the flavor and retain the crisp and tender taste.； Vinegar, light soy sauce, and sesame oil can also be added to make it cold. Green radish is less spicy and has enough water, while white radish is sweet. It can be eaten cold to relieve greasiness and appetize. It is suitable for summer or after greasy meals.

　　2. Stew the meat in soup to add umami flavor

　　Both are great for making soup. White radish is suitable for stewing with ribs and mutton. It neutralizes the fishy smell and absorbs the soup, leaving it with a soft and glutinous texture.； Green radish can be paired with chicken soup and beef soup. It has its own fragrance and makes the soup more refreshing. When making soup, peel and cut into pieces, and simmer for about 30 minutes to fully release the nutrients and flavor.

　　3. Pickle and ferment to extend the flavor

　　White radish is suitable for making kimchi and sour radish. Cut into strips and marinate with salt, sugar and vinegar for 2-3 days. It will be sour, sweet and crispy.； Green radish can be made into pickled radish, which is slowly pickled with soy sauce and rock sugar for a salty and delicious taste. After pickling, it can be used as a side dish to relieve greasy food and can extend the storage time.

　　4. Squeeze juice and drink it for convenient hydration.

　　Wash and peel the white radish or green radish, add a small amount of warm water to squeeze the juice, and add honey to taste according to preference. White radish juice is sweet and soothing to the throat, suitable for dry seasons ； Green radish juice is refreshing and relieves dryness. It can quickly replenish water and vitamins. It is suitable for daily rehydration or as a meal.

Precautions for eating white radish and green radish

　　1. People with spleen and stomach deficiency should eat with caution

　　White radish and green radish tend to be cold in nature, and excessive consumption of these by people with spleen and stomach deficiency (who often suffer from symptoms such as bloating, diarrhea, chills, etc.) may aggravate discomfort. It is recommended to cook them with warm ingredients such as ginger and red dates, or limit the amount of consumption to avoid eating on an empty stomach to reduce cold stimulation.

　　2. Avoid eating with certain foods

　　The two contain more dietary fiber and amylase, so they should not be eaten together with ginseng, dangshen and other nourishing medicinal materials, as they may affect the efficacy of the medicine.； It is also not advisable to eat a large amount with foods containing tannins such as persimmons and hawthorns to avoid combining them to form indigestible substances that may cause abdominal distension and constipation.

　　3. Special groups should eat in moderation.

　　Patients with gastric ulcer and duodenal ulcer need to eat a small amount. The dietary fiber in radish may irritate the ulcer surface and aggravate the pain.； People with hypothyroidism are advised to eat less. The ingredients in radish may affect iodine absorption, so they need to control their intake based on their own condition.

　　There is no absolute answer to "who is more nutritious", the key depends on your needs: if you want to protect your eyes, moisturize your skin, and aid digestion, choose white radish.； If you want to enhance immunity, relieve constipation and detoxify, choose green radish. When eaten together, the health wisdom of "one carrot, two servings of health" can be brought into full play.