What are the benefits and drawbacks of eating raw spicy radish

Eating raw spicy radish can help promote digestion and enhance immunity, but it may irritate the gastrointestinal mucosa. Spicy radish contains rich active ingredients such as vitamin C, dietary fiber, and glucosinolates. Its nutritional value and potential risks mainly depend on the amount consumed and individual tolerance.

1. Promote digestion

The breakdown of glucosinolates in spicy radish produces isothiocyanates, which can stimulate saliva and gastric juice secretion and accelerate food breakdown. Its dietary fiber can increase the frequency of intestinal peristalsis and help alleviate functional constipation to some extent. People with weak gastrointestinal function who consume large amounts on an empty stomach may experience acid reflux.

2. Anti inflammatory and Antibacterial

Radish extract has inhibitory effects on common pathogenic bacteria such as Staphylococcus aureus, and its glucosinolate metabolites have anti-inflammatory properties. Moderate chewing of raw spicy radish can alleviate discomfort in the throat for patients with chronic pharyngitis, but excessive chewing may worsen mucosal congestion.

III. Regulating immunity

Spicy radish contains about 27 milligrams of vitamin C per 100 grams, which helps promote white blood cell activity. The sulforaphane contained in it can enhance antioxidant capacity by activating the Nrf2 pathway. Individuals with thyroid dysfunction need to control their intake to avoid interfering with iodine metabolism.

4. Nutritional Loss

Vitamin C in spicy radish exposed for a long time is easily oxidized and lost, and the degradation rate of nutrients at the incision site is accelerated. Cut spicy radish stored at room temperature for more than 4 hours may have a decrease in glucosinolate content of more than 30%.

Fifth, Gastrointestinal Irritation

The spicy ingredients in spicy radish may induce pain attacks in patients with gastritis, and patients with irritable bowel syndrome are prone to bloating after consumption. Children and the elderly are advised to soak or steam vinegar to reduce irritation, and the daily intake should not exceed 50 grams.

It is recommended to pair spicy radish with high-fat foods to reduce irritation, such as pairing with a small amount of nuts or olive oil. People with a history of chronic gastritis, gastric ulcers, etc. should first consult fresh and freshly cut spicy radish. It is recommended to consume it within 2 hours under refrigeration conditions to maximize the retention of nutrients. You can try making mixed salads with spicy radish, apples, carrots, etc. in daily life to balance the taste and enhance nutritional diversity.