🚚 The Fastest Delivery Time : Air Transport Once A Week. Drive Every Saturday.
🐝 Supplier / Place Of Origin：Lyfegreen / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Lyfetribe builds a health and wellness platform, Lyfegreen was founded as a joint collaboration between Lyfetribe and Fushan Grange, taiwan’s leading social enterprise for organic agriculture and sustainable producers.
Today, Lyfegreen supports and works with a network of more than 100 carefully curated organic farms and sustainable producers across taiwan, showcasing an array of over 200 varieties of fruits and veggies throughout the year.
Our mission: fresh, high-quality and diversified are the core of our work. In addition, we don't want to only sell fruits and vegetables. We want to help you discover a new healthy food concept and contribute to a more sustainable world.
There are also airline shipping every week to hong kong and ship directly after arriving at hong kong, so the fruits and vegetables are 100%fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Raphanus sativus L.
Other Names：Radish | White Radish | Chinese Radish
Product Description：The stem of white radish is shortened, and its edible part is the storage root buried in the ground. White radish is native to China, and it has a long history as an ingredient, which has been recorded as early as the "Book of Songs". Commonly used cooking methods include stir-frying, boiling, and salad. It can also be eaten raw as fruit, or pickled into kimchi. White radish is rich in nutrients, rich in saccharification enzymes, lignin, amylase, dietary fiber, vitamin C, etc., and has good edible and medical value. Eating radish often can reduce blood lipids, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, and have anti-cancer effects.
White radish is native to Europe, East Asia and mainland China. It has been cultivated as early as in ancient Egypt, ancient Greece and ancient Rome. It is now cultivated all over China.
Variety：White radishes come in a variety of flesh textures, shapes, and sizes. If it is distinguished by color, it can be divided into white, upper blue and lower white, outer green and inner red, outer red and inner white, skin blue and flesh purple, etc. If you distinguish by quality, you can use the following as a reference:
Grade 1: The epidermis is tender and smooth, without cracks, no serious pests and other injuries. The shape is normal, the color is good, and the roots and shoulders are slightly turquoise. Premium: The epidermis is delicate and smooth, without cracks,
No pests and other damage. After washing, there are no mud spots and no roots. The color is white and has a sense of weight. A single tree is more than 1 kg. It has a light and crisp sound when played by hand. Level 2: the same variety, next to level 1,
But still maintain the basic characteristics, there are still commodity value.
Supply Season：It is available all year round, and the peak season is from September to December.
Storage Method：Radishes can be stored for a long time and do not need to be cleaned. They are packed in fresh-keeping bags and placed in the refrigerator for about a week.
#Should Be / Avoided：
Appropriate: General people can eat. It is suitable for those with poor stools, bloating and heartburn, patients with bronchitis, and those with cough and phlegm and asthma.
Taboo: gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse should not eat more. In addition, white radish is a cold vegetable, and those with yin and cold constitution, those with spleen and stomach deficiency should not eat more.
Affordable: White radish should be eaten with tofu, because white radish can enhance the digestive function of the human body and can help the human body absorb the nutrients of tofu. Pork and white radish are eaten together, which can strengthen the spleen, soothe the skin, benefit the stomach, digest food, resolve phlegm, diuresis, and hangover. Compensation: When taking ginseng and American ginseng, it should not be eaten with white radish, so as not to reduce the tonic effect. It is also not advisable to eat both white radish and carrots at the same time, because the enzymes in carrots will destroy the vitamin C in white radishes and reduce their nutritional value. White radish should not be eaten with grapes, pineapples or persimmons, because it will easily induce thyroid swelling. White radish and fungus should not be eaten together, because eating both together may cause skin sensitivity.
Cooking Skills：The top 3-5 cm of radish contains the most vitamins, is sweet, and has a hard texture. It should be shredded or cut into strips for quick cooking. The middle section contains more sugar and the texture is crisper and tender, which can be used for cold dishes. The middle to the end is a bit spicy and suitable for peeling and eating raw or processed into dried radish.
Notes：Radish is a traditional Chinese medicine. Traditional Chinese medicine believes that it is cool in nature and sweet in taste. It can help digestion, promote gastrointestinal motility, and increase appetite. In addition, the juice of white radish can also help prevent the formation of gallstones.
Radishes contain less calories and more fiber, which makes them easy to feel full after eating. It is an ideal food for people who lose weight and helps to lose weight.
The vitamin C contained in the skin of white radish is more abundant than that of radish meat, so radish should be eaten with the skin and should not be wasted. Radish leaves also contain a lot of carotene and should not be discarded. Radish skin is rich in sulforaphane, one of the most healthy compounds in cruciferous vegetables. It can promote the body's immune mechanism, induce the activity of liver detoxification enzymes, and protect the skin from ultraviolet rays. Luo Mingyu pointed out that radish skin is cool and sweet in taste, clears heat and promotes water, and drinking juice after boiling water can relieve hot flashes during menopause.
Dish：Radish cake, radish brisket, green and red radish soup, braised pork skin with radish, pickled sour radish.
Suggested Eating Method：
The vitamin contains the most vitamin at the top of the radish at the top of 3-5 cm. It tastes sweet and has a hard texture. It should be used to cook as quickly as possible. The sugar content in the middle section is more crispy and tender, which can be used for cold dishes. The middle to the end is a bit spicy, and it is suitable for peeling raw or processing to make dried radish.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.