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Video: Horseradish Grated
Video: How to deal with fresh horseradish - a Tasty Thursday video 2023, February
Horseradish Grated
Horseradish Grated

Horseradish grated

Horseradish grated
Horseradish grated

Calories, kcal: 56 Proteins, g: 3.2 Fats, g: 0.4 Carbohydrates, g: 10.5

Horseradish is a small herb from the Cabbage family; both tops and roots are used. Green large leaves of horseradish are traditionally used for salting vegetables, they give a piquant pungency and special elasticity, horseradish roots are an old favorite seasoning.

Calorie content of grated horseradish

The calorie content of grated horseradish is 56 kcal per 100 grams of product.

Composition and useful properties of grated horseradish

The chemical composition of grated horseradish is worthy of attention, it includes: beta-carotene, choline, rutin, vitamins A, B1, B2, B5, B6, B9, C, E, K and PP, as well as useful minerals: potassium, calcium, magnesium, zinc, selenium, copper and manganese, sulfur, iron, phosphorus and sodium. Grated horseradish contains a lot of phytoncides and fiber, it can be used as a medicine that removes the effects of overeating.

In ancient times, grated horseradish and juice from it were an excellent remedy for scurvy, now it is used as an antiradikulitic, bactericidal and expectorant agent.

Contraindications for grated horseradish

It is not recommended to use grated horseradish for people with exacerbation of chronic inflammatory diseases of internal organs, for pregnant and lactating women. Contraindicated in liver and kidney diseases. And you should also observe the measure in its use in order to avoid negative consequences for the human body.

Grated horseradish in cooking

Grated horseradish is good for many occasions - it is a spicy seasoning for fatty meats, jellied meat and grilled sausages, and an integral honor of many sauces and seasonings (calorizer). Grated horseradish on the shelves of our stores is presented not only in its natural form, the so-called table horseradish, but also with lemon, cranberries, beets and garlic.

Russian cuisine has been using grated horseradish for a long time, but rarely uses it in its pure form, usually horseradish is rubbed on a grater, bursting into tears, pour boiling water, add vinegar, salt and sugar. This makes an excellent seasoning that can be used as a base for many sauces. In Germany, finely grated fresh horseradish without any additives is still served in beer restaurants, but there will be a piece of butter or grated bacon nearby to soften the pungency of horseradish.

Raw materials and seasonings

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