When I was a little child, I often caught a cold. My mother grated an apple and let me swallow it. The grated apple was always brown due to oxidation in my memory and it didn’t look nice.
But, grating fruits and vegetable is a wise way to eat because it breaks cell walls, and the enzyme inside the cell comes out.
The enzyme helps us digest food and absorb nutrition. It is inside a cell wall, that is made of cellulose. Human beings cannot digest cellulose. Even though we chew food very well, it is difficult to break down the cell wall.
Grating is the best way to eat vegetables and fruits to intake more enzymes.
Vegetables and fruits that we can grate are
Daikon Radish
Carrot
Lotus roots
Apple
Onion
Ginger
Garlic
Cucumber
Celery
Yamaimo (Japanese Yam)
Daikon Radish
Yamaimo
Here are tips when you grate vegetables and fruits
Make sure to
1. Use fresh vegetables and fruits and eat raw
Enzymes are sensitive to heat.
2. NOT peel them
The skin has a lot of nutrition. Wash them well before grating.
3. Eat immediately after you grate
Enzyme disappears as time passes.
If you want to try grated vegetables, try Daikon Radish!
Especially when you eat greasy stuff, meat or even fish such as salmon or saba fish, grated daikon feels very refreshing and removes the heaviness inside the mouth.
Also, it’s healthy.
Grated daikon contains isothiocyanates, which have an antioxidation effect. It also contains diastase and protease, both of which help our digestion.
Have you already registered for our newsletter?
If not, click below to join.
Comments