Nutritional value and utility
White radish is a familiar vegetable of our people. Not only nutritious but also many uses in the prevention, treatment and support of disease.
Nutritional value in radish includes many health benefits such as: protid, glucid, cellulose, calcium, phosphorus, vitamins B1, B2, PP, C …
White radish is used to boil, stir fry with meat, store with fish, chicken or duck, sliced soaked in vinegar to make vegetables in bread, rice, … Turnip pieces cut into pots of broth, pho, noodles, beef noodles make the fresh water more natural and pieces are also richer, soft radish a lot of people like.
White radish is like the smell of hard to drink but if you drink it you will enjoy it.
In addition to the cooked and pickled vinegar, fresh radish is also used as a juice for people with hypertension, arteriosclerosis, restorative health and especially for the prevention and treatment of flu and skin whitening.
The process is simple, just shred the radish, cut into circles and then washed, soaked in salt water diluted for 10-15 minutes to help pounding, picking up again with cold water (or heat to reduce the smell. ). Then press the water, then add a little ginger juice, add honey (or sugar). Eating three times a day and drinking it for two days will have a rapid onset effect.
Methods of preservation
Before putting in the refrigerator, cut the bulb and leaf separately. Remove the leaves and bulbs in a separate bag and place them in the refrigerator compartment. Green leaves can last only about 3.4 days, while the root can last up to 3 weeks.
MOQ: 1 container 20 ”
Payment: T / T, L / C
Delivery Time: 15 – 20 days after payment.
The product is certified organic EU & USDA / NOP by Control Union.