Radish is a famous vegetable and is produced every where in India. Radish is produced specially in winter season but in some areas it is available in every season. It is of many kinds, mainly white, small white, red and round etc. Japanese radish is about two feet long with a shape of about three inches. It is used in preparing many eatables. It is used both in crude shape and in cooked shape as well. Radish is very tasty specially with salt. Taking crude or uncooked radish with meals works as appetizer.
It increases relish and liking for food. It contains anti fever properties and is useful in fever and breathing problems. It is also useful in diseases of nose, throat and eyes. Every part of radish is useful and helpful in curing different diseases in different ways. Its seeds are used in curing the stone disease while its leaves are beneficial and used in curing diseases like urine problem. Stone, acidity and swelling etc.
Radish is useful in case of piles and helps curing diseases like cough and gastric trouble, old constipation and hiccup etc. In case of acidity it is useful if taken with sugar (shakkar). Taking radish juice mixed with lemon juice relieves stomach-ache and also useful in gas problem developed after taking food. Juice of leaves of radish is used in case of swelling. Radish increases metabolism of the body and assists in increasing appetite. However radish should not be taken empty stomach. Radish contains protein, carbohydrate, calcium, phosphorus and iron. It also contains vitamin A, C, potassium and copper in minute quantity.
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