Korean radish
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| Ingredient | Qty, g | |
|---|---|---|
| Parsley | ||
| Dill | ||
| Water | ||
| Garlic ? 1 pc ≈ 5 g 50 g ≈ 10 sheet | ||
| Cooking salt | ||
| Black pepper | ||
| Apple cider vinegar | ||
| Erythritol | ||
| Chili pepper | ||
| Turnip ? 1 pc ≈ 20 g 700 g ≈ 35 sheet | ||
| Coriander | ||
| Product release: | 1 484 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 20 min | ||
| 5 min | ||
| 1 day | ||
1 day 25 min | ||
|---|---|---|
| Proteins | 1 g |
| Fats | 0.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.3 g |
| Calories | 21 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.5 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 8.8 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.29 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 187 |
| Weight loss | Detention | Set |
|---|---|---|
| 2% | 2% | 1% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Parsley: 98% K | 476210262? |
| iWhich products: ◦ Turnip: 44% ◦ Parsley: 28% ◦ Dill: 18% ◦ Garlic: 7% ◦ Chili pepper: 2% C | 182163198 |
| iWhich products: ◦ Dill: 46% ◦ Garlic: 31% ◦ Turnip: 23% B6 | 1111237? |
| iWhich products: ◦ Turnip: 53% ◦ Parsley: 23% ◦ Dill: 23% B9 | 66114? |
| iWhich products: ◦ Dill: 58% ◦ Parsley: 32% ◦ Turnip: 7% ◦ Coriander: 3% A | 56116? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cooking salt: 97% ◦ Turnip: 2% Sodium | 40407640? |
| iWhich products: ◦ Dill: 65% ◦ Garlic: 19% ◦ Turnip: 10% ◦ Parsley: 3% ◦ Coriander: 3% Manganese | 13172015? |
| iWhich products: ◦ Dill: 30% ◦ Parsley: 29% ◦ Turnip: 22% ◦ Garlic: 8% ◦ Coriander: 8% Iron | 9473? |
| iWhich products: ◦ Turnip Prebiotics | 88158? |
| iWhich products: ◦ Turnip: 63% ◦ Dill: 14% ◦ Parsley: 11% ◦ Garlic: 8% ◦ Coriander: 2% Potassium | 5786? |
| iWhich products: ◦ Parsley Antioxidants | 56116? |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
First of all, you need to prepare the radish (700 grams). If the skin is thin, you can leave it unpeeled. Otherwise, peel the radish and cut it into large pieces, dividing it into 2 or 4 parts.
Then add 2 tbsp of salt, 1 tbsp of erythritol, 1 tsp of black pepper, and all the spices: coriander (1.5 tsp), red hot pepper (1 tsp), and 1 head of garlic.
You can also add 1-2 bunches of greens (parsley or dill).
After that, add 5% apple cider vinegar (200 ml) and pour all of this with water (1.5 cups).
Mix thoroughly. Then leave the mixture at room temperature for a day.
The next day, your dish is ready to eat.
Store the Korean radish in the refrigerator.