Why is consuming raw purple radish recommended to maximize nutrient impact?
Answer
Heat degrades sensitive nutrients like Vitamin C and alters ITC conversion.
Consuming purple radishes raw is emphasized because the heat associated with cooking can negatively affect key beneficial components. Vitamin C, being water-soluble and sensitive to elevated temperatures, is reduced during cooking processes. Furthermore, the pathway leading to the formation of protective isothiocyanates (ITCs) from glucosinolates can be altered or degraded by prolonged high heat, making raw consumption the superior method for accessing the full spectrum of these heat-sensitive nutrients.
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