This pungent root is rich in precious micronutrients. Let’s find out what they are with the help of the expert
In Italy it is used above all in the North East, in particular in Friuli Venezia Giulia. The horseradishAlso known as horseradish or horseradishis nothing other than the root of Armoracia rusticana, a perennial plant of the cruciferous family, characteristic of south-eastern Europe and some areas of Asia. About half a meter high, it is characterized by large rough leaves of an intense green color and white flowers.
What is horseradish and what are its nutritional values
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As it is a root, horseradish has a high content d‘waterfall. A teaspoon of this food, which corresponds to approximately 15 grams, contains as many as 13 grams. As regards macronutrients, in the same quantity of food there are 1.7 grams of carbohydrates, 0.15 of proteins and 0.10 of lipids. The rest is made up of micronutrients, among which the C vitamin and, to follow, the B vitamins. “In increasing order of concentration, horseradish also contains precious mineral salts such as soccerThe potassiumThe phosphorus and the magnesium” adds the Dr. Carola Dubini, researcher and nutritionist of the Endocrinology Operational Unit and of the Clinical Nutrition and Cardiometabolic Prevention Service of the Irccs Policlinico San Donato in Milan. Totally free of cholesterol, horseradish also contains, albeit in modest quantities, other precious substances for the well-being of the organism, including important polyphenols such as quercitin, luteolin and kempferol, whose main effect is to slow down cellular aging, counteracting the action of free radicals. Overall, a teaspoon of horseradish provides 7 calories.
What horseradish or horseradish is good for: all the benefits
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It is above all the richness of C vitamin to make horseradish a precious ally of immune system. In fact, this root increases its efficiency and its consumption is particularly useful during seasonal changes to prevent and alleviate the symptoms of paraflu syndromes typical of these periods. Even the B vitamins they strengthen the body’s natural defenses. Furthermore, they help fight the tirednesshave positive effects on metabolismhelp improve the appearance of the skin and hair, preserve the efficiency of the nervous system and important organs, such as the stomach, liver, intestines and kidneys, and counteract anemia. Many of the other micronutrients contained in horseradish also stimulate the immune system, which also have an anti-inflammatory action. “People who suffer from horseradish should not take it hypothyroidism and who follow a treatment based on levothyroxine” recommends Dr. Dubini.
How to use horseradish in cooking
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What is used in the kitchen is above all the horseradish root, which is characterized by its very pungent taste, which can seem almost spicy, so much so that some may liken it to that of chili pepper or mustard. What gives this food its typical flavor is the essential oil it contains, which is also responsible for its smell. In the Italian tradition, horseradish is used above all for the preparation of sauces, mainly used to flavor boiled meats. This food is also an excellent ingredient for herbal teas: to prepare them, just add the fresh root, grated or in small pieces, to a cup of boiling water and leave it to infuse for about ten minutes. “Both in sauces and herbal teas, other roots can be added, such as liquorice, to mitigate the taste of horseradish, or that of ginger, to give a lively and sparkling touch” suggests Dr. Dubini. In Northern Europe, horseradish is also brought to the table in other ways: by marinating it and then baking it, it is served as a side dish, while after blending it it can be used to prepare excellent soups. Before using it in the kitchen, horseradish must be carefully cleaned. You can keep it in the fridge for 4 or 5 days as long as you clean it and wrap it in a damp cloth. In the end, horseradish can also be frozen.
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