Radish varieties are widely cultivated in China. Roots are eaten as vegetables and are rich in vitamins, which are very beneficial to human health. People often eat radishes in daily life, so everyone knows the variety name and pictures of radishes. Let's have a look.
Names and pictures of radish varieties 1 Carrot, white radish and green radish are common daily radish varieties, which are rich in vitamins and are very beneficial to human health. In addition, radish and carrot varieties are red in appearance and crisp in taste, which can be used to make salads. Purple carrots and watermelon radishes are rare varieties, which are also very beneficial to human health if eaten regularly.
1, carrot
What are the common radish varieties in life? Carrot is a common kind, rich in vitamin C, which can be eaten regularly and can also prevent heart disease. Proper consumption can also improve human immunity and is very friendly to human health.
2, white radish
White radish is also a common variety with crisp and refreshing taste. It is often an indispensable ingredient for cooking sparerib soup. In winter, human immunity declines. Eating white radish properly at this time can improve human immunity and prevent common diseases.
3. green radish
Green radish is a kind of cool radish, which can remove fire when eaten daily and is suitable for people with strong liver fire. The medicinal value of green radish is also high. Moderate consumption has the effect of invigorating stomach and promoting digestion, and is rich in vitamins, which can treat cough and replenish energy.
4, water radish
Water radish is one of radish varieties, with red appearance and white flesh. It tastes crisp and rich in water. It can be eaten directly after being washed with clear water. Its gorgeous appearance is often used to make salads, which can replenish water and increase appetite.
5. Watermelon and radish
Watermelon and radish varieties are rich in a variety of carbohydrates, which can quench thirst if eaten regularly and are also very beneficial to human health. After cutting, the pulp is bright red, like watermelon, rich in vitamins, and it improves eyesight.
6.purple carrots
Purple carrot is a special variety, with a deep purple appearance and rich carotene. Daily consumption can also eliminate eye fatigue, and purple pigment can also relieve blood pressure and protect liver function.
7.carrots
Carrots are bright red in appearance and mainly grow in the northeast of China. They are rich in phosphorus, potassium, iron, calcium and other elements. According to medical research, carrots have anti-cancer effects, such as common breast cancer, lung cancer and esophageal cancer.
8.cherry radish
Cherry radish is small and adaptable. It can be planted all year round, and its shape is similar to that of cherries. So it was named cherry radish. Its meat is tender and delicious, and the fruit is about 2 ~ 3 cm in diameter. Can be directly used, contains multiple vitamins, and is beneficial to human health.
Carrot variety name and picture 2 Carrot is a biennial herb of the genus Carrot in Umbelliferae, also known as Carrot and Ganxun. It is a variety of wild carrot, native to West Asia and distributed in Europe and Southeast Asia. Widely cultivated in all parts of China, its roots are used as vegetables and contain vitamins A, B, C and carotene. Let's take a look at the photo album of carrot varieties!
Hun Sen carrot
Hun Sen carrot is a hybrid variety with thin core, good root color and core color, sweetness and long cylindrical root shape. Medium-mature varieties have strong fertility absorption and excellent cold tolerance, and green shoulder is rare. Even in February-March, the harvest quality is good. Less fibrous roots and very smooth surface.
Japanese hybrid carrot
Japanese hybrid carrot has good root shape, straight tube shape, good end, not easy to bolting in spring, anti-root cracking and good field retention. Strong root color, red heart, smooth skin and excellent quality. It can be harvested in 1 10 days after sowing. Root length 18 ~ 20cm, shoulder width 5cm, and single fruit weight about 200g g. Erect plant type, vigorous growth, strong cold tolerance and high resistance to black blight. Strong adaptability, sowing in spring, summer and autumn.
Raise the new black area by five inches.
The improved five-inch new black field has strong growth potential, good early growth and strong heat resistance and disease resistance. Good hypertrophy, good root contractility and excellent root shape. The root color is deep red and the root bark is smooth. High-yielding varieties sown in summer and harvested in autumn and winter.
Super red heart f 1
Super red core carrot is a super variety with late bolting, early fruiting and high three red rate, which has strong growth potential, heat resistance and disease resistance. The root is round, long and cylindrical, the root length is 18 ~ 22 cm, and the unit weight is 250 ~ 300 g. Good coloring, fast hypertrophy, high commodity rate, growth period of about 100 days, yield of about 5000 kg per mu.
Seoul 6 inches
Six-inch carrots in Seoul grow fast, with bright red roots and cores. Strong growth potential, difficult bolting, uniform root shape and good commodity. The growth period is about 100 day, the root type is long and cylindrical, the root length is 18 ~ 23 cm, the single root weight is about 250 g, and the root diameter is 4.0 ~ 4.6 cm. Strong disease resistance, high yield varieties, yield of more than 5000 kg per mu.
France Aya
French Aya carrot is an early-maturing variety with outstanding early maturity, good root type and good heart color. It is a large-scale high-yield variety of improved Kuroda five-inch series. Harvest 90 days after sowing, root length 19 ~ 20cm, shoulder width 5.5 ~ 6cm. The root shape is good, the end is tapered and the root skin is orange. Good heat resistance, resistance to atrophy and leaf spot.
Anh Hong No.2
Anh Hong No.2 is an excellent early-maturing hybrid carrot imported from Japan, which can be harvested 95 days after sowing. Strong bolting resistance, suitable for early spring film mulching sowing. The leaves are upright, suitable for close planting and high yield. Vigorous growth, rapid fleshy root hypertrophy, and strong forming and color forming ability at low temperature. The skin, flesh and core are red, with deep color, fast coloring, neat root shape, smooth root skin, good finish and beautiful appearance.
Guan Bao carrot
Guan Bao carrot is an imported variety, with neat root shape, generally about 20-22 cm long and 45 cm thick, neat tail tip, red heart, red meat and red skin, and small central axis. Suitable for the production and processing of carrot juice and carrot granules, drought-resistant and summer-resistant, and suitable for sowing in summer. It is a high-yield and income-increasing variety, and the root weight can reach 250-300 grams about 100 days after sowing.
Hong Xin No.6
Hong Xin No.6 is a hybrid, the aboveground part grows strongly but not vigorously, the growth period of dark green leaves is 105 ~ 1 10 days, and it has strong bolting resistance, so it is suitable for sowing in the open field in most areas of China in spring or overwintering cultivation in small arches in southern areas. The fleshy roots are smooth, neat and columnar. The skin, meat and heart are bright red, the heart column is thin and the taste is good. The fleshy root is 22 cm long and 4 cm thick, the weight of a single root is about 200 g, and the yield per mu is about 4000 kg. The content of carotene is 3 ~ 4 times that of five inches in new Kuroda. The total carotene is 140 ~ 170 mg/kg, and the content of β-carotene is 100 ~ 120 mg/kg, which is an ideal variety suitable for fresh food and processing.
Chunhong 2
Chunhong 2 is an early maturing variety with a growth period of about 90 days. The root shape is neat and cylindrical, with smooth appearance and bright red skin, meat and heart. Root length 18cm, diameter 5 ~ 6cm. It is an early-maturing heat-resistant variety suitable for spring and summer cultivation, with an yield of about 3500 ~ 4000 kg per mu, which is suitable for spring sowing cultivation in most areas of China. The cultivation of spring open field in northern North China can be carried out in early April, and the spring open field in southern North China should be sown in late March.
Radish species name and picture 3 Origin and classification: Radish, also known as radish and radish, is an annual and biennial herb of Cruciferae radish. China is the birthplace of radish cultivation and has been very popular since ancient times. In the book Erya in 400 BC, it was recorded that radish was cultivated all over the country with various varieties. Radish varieties can be classified according to root shape, root color, use, growth period and cultivation.
For example, according to the root shape, it can be divided into long, round, flat, oval, spindle, cone and other shapes; It can be divided into red, green, white and purple according to skin color. According to the use, it can be divided into vegetables, fruits and processing and curing. According to the length of growth period, it can be divided into early maturity, middle maturity and late maturity. In cultivation, it is generally divided into four categories according to the harvest season: winter radish, spring radish, summer and autumn radish and four seasons radish. In recent years, tender radish seedlings have also become one of radish cultivars, which are loved by more and more consumers.
Nutritional value: Radish is rich in carbohydrates, vitamins and inorganic salts such as phosphorus, iron and sulfur. Eating radish can promote metabolism and digestion of starch.
Mustard oil with slightly spicy ingredients in radish can promote gastrointestinal peristalsis and increase appetite. Enzymes such as amylase and oxidase in radish also contribute to digestion, and can also promote the decomposition of starch and fat in food to be fully absorbed. Therefore, when you feel bloating after eating too much pasta, bean products and meat, you can eat some radishes to help digestion and relieve bloating. Enzymes in radish can also decompose nitrosamines, a carcinogen. Lignin in radish can improve the vitality of human macrophages. Eating carrots regularly can enhance immune function and prevent cancer.
Edible: Radish is not only a favorite vegetable, but also processed and pickled, and can also be eaten as a fruit. Radish can be made into all kinds of fragrant, beautiful, refreshing and charming Lai dishes when it reaches the chef. Radish can not only be cooked alone, but also often made into various delicious dishes with meat, such as stewed beef brisket with radish, stewed pig offal with radish, stewed crab with radish and so on. Chefs can carve radishes with different colors such as red, green, white and purple into all kinds of flowers, which are more beautiful than roses and can almost confuse the real with the fake, making people fondle it. Radish can also be made into snacks, such as radish cake, radish crisp and so on;
The improved radish is sweet but not spicy, sweet and refreshing. You can eat it as fruit.
Radish is a good pickling material, which can be used to process a variety of foods, such as fresh and crisp dried radish, sweet and sour radish and so on.
Treatment prescription: Chinese medicine believes that radish is sweet and cool, and has the effects of promoting digestion, relieving stagnation, calming the hangover, resolving phlegm and relieving asthma, removing toxic substances and removing blood stasis, inducing diuresis to quench thirst and tonifying deficiency. It is suitable for dyspepsia, epigastric fullness, cough with excessive phlegm, chest tightness and asthma, and colds. "Compendium of Materia Medica" records that raw radish can quench thirst and relieve bloating, and cooked food can remove blood stasis and help digestion; The folk saying of "eating radish in winter and ginger in summer" is somewhat exaggerated, but it shows that radish has a certain effect on disease prevention and treatment. The following dietotherapy cases are for your reference:
1. coolness: 250g of white radish, washed and sliced with 300ml of water, decocted with slow fire to 200ml, seasoned with appropriate amount of sugar, drink100ml while it is hot, and then drink100ml after half an hour.
2. Tonsillitis: 30 ml of white radish juice, 0/5 ml of sugarcane juice/kloc-,seasoned with appropriate amount of white sugar water, 3 times a day.
3. Hypertension and dizziness: 15 ml radish juice is taken orally twice a day for one week.
4. Diabetes: peeled fresh radish 250-300g, dried abalone 20-25g, stewed with appropriate amount of water, once every other day, 6-7 times as a course of treatment. This method has the effects of nourishing yin, clearing away heat and quenching thirst, and is often used in the adjuvant treatment of diabetes.
Note: Radish is generally not eaten with oranges, apples, pears, grapes and other fruits; When taking Chinese medicine and tonic, especially ginseng, you must avoid eating radish.