The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
The use of radishes varies greatly from one color to another
Red heart radish: Red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used for cold dressing or pickling.
White radish: White radish can be eaten raw to help digestion, and it is more suitable to be eaten with pork and mutton stew, which can replenish qi and smooth qi.
Green radish: Green radish is low in calories and easy to feel full, which is suitable for people who are losing weight. Green radish, also known as "fruit radish", is refreshing and delicious to eat.
Carrots: Carrots are rich in carotene, a variety of amino acids and vitamins, suitable for stir-frying, stewing soups or juicing.
Yellow radish: Yellow radish has a similar taste to carrots, with a sweeter taste and is suitable for cold dressing or pickling.
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The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
The usage of radishes of various colors is very differentRed heart radish: red heart radish is rich in anthocyanins, has strong antioxidant properties, and the iron content is also higher than that of other radish, with a crisp and refreshing taste, and is often used in cold dressing or
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