(Stomach ulcer) Eat no food during winter ~

I made a refreshing bowl of muguk.

Winter radish seems to be especially good for health.

Is it because of the firm texture?

A sweeter taste is coming up, isn't it?

 

Braised fish and radish soup as well

Today, the dongchimi is full of side dishes.

 

Pickled chili peppers are a great side dish. Since it's Cheongyang, it tastes delicious.

 

 

 

 

 

The main nutritional components of radish are dietary fiber, potassium, vitamin C, folate, and calcium, making it rich in minerals. These nutrients are especially abundant in the leafy parts, that is, the radish greens. Cheonradish contains 249mg of calcium per 100g of greens, which is nearly 10 times higher than the 26mg found in the root.

 

In terms of potassium and vitamin C content, the leaves far surpass the roots, with approximately 368mg versus 213mg and 75mg versus 15mg, respectively. Therefore, nutritionists highly value the nutritional benefits of eating leaves such as young radish greens and mustard greens.

 

The most widely known benefit of radish is that it aids in digestion. The old saying that eating plenty of radish prevents stomach ailments comes from this. Radish contains various digestive enzymes, including amylase, which breaks down starch and promotes digestion and absorption.

 

It can be considered an astonishing wisdom of our ancestors' lifestyle that they put radish in steamed rice cakes or fed radish juice to people who overate. The digestive enzymes in radish also have the effect of preventing and improving stomach pain and gastric ulcers. If you feel discomfort such as bloating or gas after a meal, blending and eating radish is also a good method.