The black radish is much less known and consumed than the pink radish that everyone eats in the summer. He has rough skin and his color is dark. She draws on black. It is in fact a large taproot of a herbaceous plant that can measure up to one meter in height. Its smell is strong and its flesh is white. The black radish is native to China and is said to be the first species of radish cultivated by humans. We find this culture on the walls of the temple of Karnak in Egypt at the time of the pharaohs. At that time, the black radish was used as currency. During ancient times, it is known that the Romans used black radish oil to treat certain skin problems, while the Greeks used it against hemorrhages and coughs.
The black radish appeared in Western Europe and in our country in the 18th century. It is eaten at the table and is beginning to interest some consumers for its therapeutic virtues. At that time, it was much more consumed than the pink radish which took its place in the 20th century and ranked well ahead of it. However, black radish is full of medicinal virtues.
Black radish is eaten raw, fried or in juice. It contains 20 kcal per 100 grams. Black radish is very rich in vitamin C, as 6 to 23 mg are found in 100 grams of product. It also contains antioxidants and 54mg/100g of calcium. Its sulfur essential oil is also composed of sulfur glycosides and raphanin which give it antibacterial and antiseptic properties. It also contains other organic antiseptic and detoxifying components.
Black radish is a friend of the liver, especially when the latter is said to be "a little lazy". By consuming black radish regularly, toxins are better eliminated from the liver, but also from the pancreas and gallbladder towards the intestines. Thanks to its sulfur virtues, black radish is also a diuretic and a kidney cleanser. It helps to limit the occurrence of kidney stone formation and gout attack. It is advisable to consume black radish punctually after a hearty meal and at the end of winter.
Black radish has antibacterial and antifungal properties. It is also rich in vitamin C which stimulates the immune system. Thus, it is a good ally in the fight against infections. By eating 100 grams of black radish, the vitamin C coverage is 8% compared to the daily needs of an adult person. Black radish still contributes to the expectoration of phlegm in the bronchi when the cough is oily.
Several studies have shown that isothiocyanates contained in black radish help destroy certain cancer cells. These studies were conducted in 2010 and 2014.
Black radish would also have a beneficial effect on the cardiovascular system according to a study conducted by Mexican researchers. It appears that black radish juice decreases lipids in mouse blood as well as cholesterol in bile after six days. This study again shows that cholesterol decreases further in the blood and in triglycerides while good cholesterol increases on its side. These studies have not been confirmed in humans, but are visibly promising.
Black radish is packaged in drinkable ampoules or in total powder, but also in combination with other plants found in commerce and especially in herbal medicine shelves. People who have a juicer can prepare black radish juice to consume it fresh. The dosage in this form is 15 ml per day, two to six times a day depending on the symptoms experienced. The cure should not exceed four weeks.
Regularly consuming black radish eventually causes heartburn and may also create gastrointestinal disorders. Consumption of black radish juice should not exceed four weeks. It is advisable to mix it with a little vegetable oil to avoid irritating the intestinal and gastric mucous membranes. Avoid eating black radish in case of biliary obstruction or migrating kidney stones. Sometimes an allergy can manifest itself upon ingestion. In this case, you must immediately stop the consumption of black radish and see a doctor. In case of heartburn or various stomach disorders, it is better to reduce or even stop the consumption of black radish.
