Radish Leaves
The abundance of nutrients found in radish leaves is amazing. It has three times as much Vitamin A as that in livers and eels, 60% more of Vitamin B1 than that in fermented soybeans, two times as much Vitamin B2 as that in cow’s milk. It is extremely rich in iron and is an ideal food for nourishing blood.
Radish leaves are the richest in vitamin C, two and a half times as that in tangerines, four times as that in spinach, so discarding the leaves when eating the radish is really a waste. Radish leaves have a slightly pungent but pleasant and smooth taste. It is a very nutritious green-leaf vegetable that maintains a balance with the properties of the other part of the same plant: the edible part of the radish root. The special quality of the radish root and its leaves is another wonder and mystery of nature.
Radish
Radish is very rich in vitamin C, ten times more than that in pears and apples. It also has plenty of digestive enzymes, particularly of starchy foods, that help mend the stomach membrane, improve the secretion of digestive liquids and promotes energy circulation, preventing gastritis, ulcer in the stomach and excess of hydrochloric acid in gastric juice.
Carrot
Carrot is a rich source of carotenes and vitamin-A. In addition, it is also rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during substrate metabolism in the body. Further, They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus.
Beta-carotenes is one of the natural anti-oxidant that helps protect body from harmful oxygen-free radical injury. The body changes beta-carotenes into vitamin A, which is important in strengthening the immune system and promoting healthy cell growth.
Burdock
Dietary fibre in burdock is the richest among all root vegetables, which is best for prevention of diseases of the large intestine. It is also rich in minerals like potassium, magnesium, phosphorous, iron, calcium, etc. There is equal proportion of soluble and insoluble fibres that stimulate lactic acids, improve constipation and the discharge of cholesterols.
It also enhances blood circulation, relieves internal wind and heat, clearing the lung and diminishing skin inflammation, leg swelling and body toxins. Its iron content makes it a good food supplement for ladies for skin-care purposes.
Mushrooms
Mushrooms are rich in dietary fibres, and minerals like potassium, iron, etc. It is high in vitamin B and ergosterol that will be converted to Vitamin D in the presence of sunlight, which is essential for utilization of calcium.
Mushroom has a polysaccharide compound called lentinan which helps produce T-cells to destroy bacteria and viruses and strengthening the immune system and fighting disease-causing organisms.
Zinc and selenium in mushrooms also activate thymus in the chest that helps in T-cell production. Amino acids in mushrooms are also effective for liver diseases.
The abundance of nutrients found in radish leaves is amazing. It has three times as much Vitamin A as that in livers and eels, 60% more of Vitamin B1 than that in fermented soybeans, two times as much Vitamin B2 as that in cow’s milk. It is extremely rich in iron and is an ideal food for nourishing blood.
Radish leaves are the richest in vitamin C, two and a half times as that in tangerines, four times as that in spinach, so discarding the leaves when eating the radish is really a waste. Radish leaves have a slightly pungent but pleasant and smooth taste. It is a very nutritious green-leaf vegetable that maintains a balance with the properties of the other part of the same plant: the edible part of the radish root. The special quality of the radish root and its leaves is another wonder and mystery of nature.
RadishRadish is very rich in vitamin C, ten times more than that in pears and apples. It also has plenty of digestive enzymes, particularly of starchy foods, that help mend the stomach membrane, improve the secretion of digestive liquids and promotes energy circulation, preventing gastritis, ulcer in the stomach and excess of hydrochloric acid in gastric juice.
Carrot
Carrot is a rich source of carotenes and vitamin-A. In addition, it is also rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during substrate metabolism in the body. Further, They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus.
Beta-carotenes is one of the natural anti-oxidant that helps protect body from harmful oxygen-free radical injury. The body changes beta-carotenes into vitamin A, which is important in strengthening the immune system and promoting healthy cell growth.
Burdock
Dietary fibre in burdock is the richest among all root vegetables, which is best for prevention of diseases of the large intestine. It is also rich in minerals like potassium, magnesium, phosphorous, iron, calcium, etc. There is equal proportion of soluble and insoluble fibres that stimulate lactic acids, improve constipation and the discharge of cholesterols.
It also enhances blood circulation, relieves internal wind and heat, clearing the lung and diminishing skin inflammation, leg swelling and body toxins. Its iron content makes it a good food supplement for ladies for skin-care purposes.
Mushrooms
Mushrooms are rich in dietary fibres, and minerals like potassium, iron, etc. It is high in vitamin B and ergosterol that will be converted to Vitamin D in the presence of sunlight, which is essential for utilization of calcium.
Mushroom has a polysaccharide compound called lentinan which helps produce T-cells to destroy bacteria and viruses and strengthening the immune system and fighting disease-causing organisms.
Zinc and selenium in mushrooms also activate thymus in the chest that helps in T-cell production. Amino acids in mushrooms are also effective for liver diseases.
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