Less popular than its cousin, the pink radish, the black radish, native to China, can be put off because of its black skin and pungent taste. However, it has many beneficial virtues for the body. Here are five reasons not to ignore this root vegetable.
- A NATURAL Cough remedy
Its vitamin C content, in particular, helps fight all the little winter ailments that plague our lives, such as the common cold, bronchitis or even sinusitis. If you have a fatty cough, eating or drinking black radish, a powerful antibacterial agent, helps clear the bronchi and airways. It strengthens the immune system, and thus restores energy to the body.
- HELP FOR DIGESTION
In case of constipation, it is advisable to consume black radish in salad, cooked or in juice because it has laxative properties. Also containing raphanin, it facilitates digestion after a too rich meal, and thus prevents bloating and other stomach aches. Thanks to this food combined with a diet without excess, the liver is drained and free of toxins accumulated due to an accelerated secretion of bile.
- AN ALLY FOR BEAUTIFUL SKIN
Acting directly on the liver, black radish is therefore beneficial for the skin. Thanks to it, we find a luminous complexion and a smoother epidermis. It helps fight against skin aging and brown spots that appear as the years go by. This root vegetable is also used to treat certain irritations such as erythema or superficial burns such as sunburn.
- AN EXCELLENT SLIMMING PARTNER
If it is detoxifying, black radish is also a privileged partner if you follow a diet and want to lose a few extra pounds. With only 20 calories per 100g, this food, which contains a significant amount of fiber and water, is therefore preferred to keep the figure. You can even try a detox cure by tasting it grated, in slices or in juice. It is also found in pharmacies sold in the form of capsules or ampoules.
- A FRIENDLY ANTIFATIGUE
Rich in antioxidants, it is very effective in cases of temporary fatigue. To say goodbye to "pump strokes", just brew a black radish syrup and drink two to three teaspoons of it a day. To do this, cut the radish into fairly thin slices then leave them to macerate for at least 24 hours after having sprinkled them with sugar.
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