Doctor Zaletova: early red radishes are especially useful because they are rich in vitamins

Early radishes with red skin have a particularly high potential for benefits for the human body, said doctor Tatyana Zaletova.

Doctor Zaletova advised, in the absence of contraindications, to use in food early red radish, noting its special health benefits at this time of year, when the body lacks fresh plant food.

“Early radish is one of the richest vegetables in vitamins and microelements. This is due to the fact that it grows on renewed soil that has rested over the winter,” Tatyana Zaletova shared with Rossiyskaya Gazeta.
The doctor noted that radishes contain a lot of selenium, an antioxidant that effectively strengthens the immune system and promotes longevity. Combined with silicon in radishes, it stimulates the production of collagen – a protein that provides the skin with smoothness, elasticity and a youthful appearance.

Also, the advantages of radishes include saturation with vitamin C and vitamin B12 (one of the most important for the health of the nervous system and brain).

Doctor Zaletova added that red radishes contain a more significant amount of anthocyanins than other varieties – substances that provide the body with protection from oxidative stress, which destroys the integrity of cells, provokes inflammation and the development of dangerous diseases.

“People with defects in the gastrointestinal mucosa it is better to consume radishes after heat treatment,” the expert advised.
What is important to know: for people who have thyroid diseases, radishes are contraindicated.

Earlier, the portal wrote about which porridges are -especially useful for healing the intestines.

Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and under no circumstances self-medicate. At the first signs of illness, consult a doctor.

Tatyana Zaletova Tatyana Zaletova Healthy lifestyle physician, cardiologist, nutritionist, head of the day hospital at the clinic of the Federal Research Center for Nutrition and Biotechnology