An Introduction to the Nutritional Value and Health Benefits of Watermelon Radish

Watermelon radish is a local variety of radish, with a jade-green outer skin; when cut open, the flesh is purplish-red or peach-red and brilliantly colored, which is how it got the name "watermelon radish" (xin li mei, meaning "beautiful on the inside"). It is mostly found in northern regions; its flesh is crisp and tender, full of moisture, with a faint pungent taste, and it is a common radish eaten raw in winter.

Nutritionally, watermelon radish contains vitamin C and B vitamins, as well as minerals such as potassium and calcium and dietary fiber. Its vivid red flesh comes from anthocyanin pigments, which have a certain antioxidant effect. The mustard oil compounds unique to radishes give it its pungent flavor, and traditional experience holds that eating it in moderation helps stimulate the appetite and promote digestion.

Watermelon radish is low in calories and high in water, making it suitable as a light side dish in everyday meals. Eating it raw or as a cold salad better preserves heat-sensitive nutrients such as vitamin C; shredding it and tossing it with vinegar and a little sugar is a classic northern way to serve it. It can also be pickled into a refreshing side dish, or cut into chunks and stewed with meat, each with a different flavor.

When choosing, pick ones with smooth skin that feel heavy in the hand and have a fresh cut surface with no spongy core. People with weak stomachs and intestines may find eating a large amount raw on an empty stomach irritating, so they can blanch it before making a cold salad or cook it before eating. Overall, watermelon radish is genuinely nutritious and versatile in how it can be eaten; eaten in moderation in winter, it is an affordable choice for supplementing water and dietary fiber.