| Nutrient | Content | Reference |
|---|---|---|
| Calories | 16kCal | 16kCal |
| Proteins | 0.68g | 1g |
| Fats | 0.1g | 0g |
| Carbohydrates | 1.8g | 2g |
| Dietary fiber | 1.6g | 2g |
| Water | 95.27g | 95g |
| Ash | 0.55g | 1g |
| beta Carotene | 0.004mg | 0mg |
| Lutein + Zeaxanthin | 10mcg | 10mcg |
| Vitamin B1, thiamine | 0.012mg | 0mg |
| Vitamin B2, riboflavin | 0.039mg | 0mg |
| Vitamin B4, choline | 6.5mg | 7mg |
| Vitamin B5, pantothenic | 0.165mg | 0mg |
| Vitamin B6, pyridoxine | 0.071mg | 0mg |
| Vitamin B9, folate | 25mcg | 25mcg |
| Vitamin C, ascorbic | 14.8mg | 15mg |
| Vitamin K, phylloquinone | 1.3mcg | 1mcg |
| Vitamin PP, NE | 0.254mg | 0mg |
| Betaine | 0.1mg | 0mg |
| Potassium, K | 233mg | 233mg |
| Calcium, Ca | 25mg | 25mg |
| Magnesium, Mg | 10mg | 10mg |
| Sodium, Na | 39mg | 39mg |
| Sera, S | 6.8mg | 7mg |
| Phosphorus, P | 20mg | 20mg |
| Iron, Fe | 0.34mg | 0mg |
| Manganese, Mn | 0.069mg | 0mg |
| Copper, Cu | 50mcg | 50mcg |
| Selenium, Se | 0.6mcg | 1mcg |
| Fluorine, F | 6mcg | 6mcg |
| Zinc, Zn | 0.28mg | 0mg |
| Mono- and disaccharides (sugars) | 1.86g | 2g |
| Glucose (dextrose) | 1.05g | 1g |
| Sucrose | 0.1g | 0g |
| Fructose | 0.71g | 1g |
| Arginine | 0.038g | 0g |
| Valin | 0.035g | 0g |
| Histidine | 0.013g | 0g |
| Isoleucine | 0.02g | 0g |
| Leucine | 0.031g | 0g |
| Lysine | 0.033g | 0g |
| Methionine | 0.01g | 0g |
| Threonine | 0.023g | 0g |
| Tryptophan | 0.009g | 0g |
| Phenylalanine | 0.036g | 0g |
| Alanine | 0.026g | 0g |
| Aspartic acid | 0.064g | 0g |
| Glycine | 0.026g | 0g |
| Glutamic acid | 0.157g | 0g |
| Proline | 0.022g | 0g |
| Serine | 0.027g | 0g |
| Tyrosine | 0.009g | 0g |
| Cysteine | 0.01g | 0g |
| Phytosterols | 7mg | 7mg |
| Saturated fatty acids | 0.032g | 0g |
| 16: 0 Palmitic | 0.027g | 0g |
| 18: 0 Stearin | 0.004g | 0g |
| Monounsaturated fatty acids | 0.017g | 0g |
| 18: 1 Olein (omega-9) | 0.017g | 0g |
| Polyunsaturated fatty acids | 0.048g | 0g |
| 18: 2 Linoleum | 0.017g | 0g |
| 18: 3 Linolenic | 0.031g | 0g |
| Omega-3 fatty acids | 0.031g | 0g |
| Omega-6 fatty acids | 0.017g | 0g |
Horseradish is an interesting spicy plant. It contains essential oils, which have pronounced antiseptic properties. Thanks to this, horseradish can destroy viruses and pathogenic bacteria no worse than antibiotics. In small quantities, horseradish improves bowel function and increases appetite. In addition, vitamin C is contained in horseradish several times more than in citrus fruits.
But most of the nutrients live in cooked horseradish for no longer than 1 week. The cooked sauce then turns into just a spicy condiment. Therefore, it is advisable not to buy ready-made horseradish in the store, but to cook it yourself.
But many are stopped by the fact that, when rubbing horseradish, a huge amount of essential oils is released, as a result of which the air in the kitchen becomes burning and conducive to the abundant release of tears.
Consider some interesting and simple ways to grind horseradish without crying.
Recipes with the ingredient horseradish root
Step 1
For work, we need a horseradish root, a knife, a food bag, a fine grater. This method is suitable when we need to grate a small amount of horseradish.
Step 2
Wash and clean the horseradish root.
Step 3
Place the prepared horseradish root and a grater in the bag. The package must be large enough.
Step 4
Tie the bag tightly, leaving enough space inside. Taking the horseradish root with your hand on top of the bag, grate the horseradish inside the bag.
Step 5
After rubbing a sufficient amount, unfold the package.
Step 6
Horseradish is ready to go.
Step 1
For work, we need a horseradish root, a knife, a food bag, a meat grinder. This method is well suited when we need to quickly chop a large amount of horseradish. The disadvantage of this method is that the horseradish particles turn out to be a little large.
Step 2
Wash and clean the horseradish root.
Step 3
On the opening of the meat grinder, from which the chopped horseradish will come out, tightly tie a food bag.
Step 4
Skip the horseradish root through a meat grinder.
Step 5
Horseradish is ready to go.
Step 1
For work, we need a horseradish root, a knife, a food processor. This is the easiest and most convenient way to grind horseradish.
Step 2
Wash and clean the horseradish root.
Step 3
For work, you should use such a nozzle with small jagged holes.
Step 4
Turn on the harvester, put the horseradish root into the hole-receiver and press it from above.
Step 5
The combine will get the job done very quickly.
Step 6
Horseradish is ready to go.
Horseradish is a plant with a powerful root system and a specific aroma and taste, for which it is valued in cooking. In addition to the taste advantages, horseradish is also useful. It has a good effect on the digestive system, soothes inflammation in the joints, has antibacterial properties, and improves immunity during colds.
Fans appreciate it precisely for its spicy taste and try to prepare it for future use in the season, so that later they don’t rack their brains where to get it when they want. Spring is a good time for harvesting horseradish. It is very convenient to do this by digging up horseradish roots during the spring digging of the garden.
An excellent option for harvesting horseradish is freezing. Then you can take a root or two out of the freezer and grate immediately. Such a preparation will delight you all winter.
Recipes with the ingredient horseradish root
Step 1
For work, we need horseradish, a cutting board, a knife, freezer bags.
Step 2
Rinse the horseradish roots well and peel with a knife or vegetable peeler.
Step 3
Cut the root into pieces so that later it is convenient to pass them through a meat grinder or grater in a food processor.
Step 4
Pack in freezer bags. Remove as much air as possible from the bags and send to the freezer for storage.
Horseradish is a plant whose root has long been used as food. Even the ancient Greeks and Romans knew this representative of the Cabbage family. But the root crop gained the greatest popularity in Russia, becoming an element of the national cuisine. The benefits of horseradish are due to the caustic essential oil contained in it, which can have a strong antimicrobial effect. There are many recipes with a medicinal root, but first you need to make it edible.
For 0.5 kg of horseradish root you will need 30 g of sugar, 15 g of salt, 100-150 ml of water, 10 ml of lemon juice.
Boil water. Pass horseradish through a meat grinder, blender or grate, pour boiling water, add salt and sugar, mix and arrange in small pasteurized jars. The final step is to add lemon juice, no more than half a teaspoon to each jar. In this form, horseradish can be stored for about 4 months.
By the way, instead of water, you can add sauerkraut juice to grated horseradish, it will turn out super!
And to get a raspberry-colored seasoning, as in a store, you should replace lemon juice with beetroot. But it will need twice as much (20-25 ml), and it will still have to be diluted with 1 tbsp. vinegar.
One of the problems when cooking horseradish is active tearing - a natural reaction of the mucous membrane of the eyes to the essential oil of the plant. There are several ways to avoid this:
Before processing, hold the roots for 5 hours in the refrigerator. A plastic bag can be put on the nozzle of a mechanical meat grinder and secured with an elastic band. Engage in horseradish grinding in the fresh air or under a hood operating at maximum power. Use an electric meat grinder or a blender with a closed bowl. Put on swimming goggles.
If you decide to grind horseradish on a grater, it is recommended to wear gloves. Prolonged exposure of the root juice to the skin can cause burning and redness.
300 ml high-fat sour cream, 100 g arugula, 80 ml horseradish, 50 l lemon juice, salt.
Finely chop the arugula. Mix all ingredients and season with salt. Store the sauce in the refrigerator for up to 48 hours.
3 kg of cabbage, 2 liters of water, 3-4 carrots, 150 g of horseradish, 60 g of salt, 15 g of black peppercorns.
Finely chop the cabbage, grate the carrots and horseradish, mix the vegetables and put them in a bowl, saucepan or a three-liter glass jar. Boil water, dissolve salt in it and pour cabbage with this liquid. Leave for 3 days in a warm room, then add sugar and refrigerate. In a day, the cabbage will be ready.
0.5 kg of tomato, 3-4 horseradish roots, 30 g of salt, 5 cloves of garlic, 5 g of paprika.
Remove the skin from the tomatoes, grate or chop in a blender along with garlic and horseradish. Add spices.
Pour boiling water over a half-liter jar, pour sauce into it, cover with a foil square and close with a nylon lid. Keep refrigerated.
0.5 kg of pork, 1 onion, 5 potatoes, 35 g of rice, 1 bell pepper, 200 ml of Khrenovina sauce, 1 carrot.
Boil the meat in salted water, remove, cool, cut into small pieces. In a frying pan, fry chopped onions, carrots, bell peppers. Finely chop the potatoes, rinse the rice, send them to the broth remaining from the pork. When the vegetable and porridge are ready, add meat, sauce and frying to them. Let the soup simmer for 15 minutes, then leave to infuse for half an hour. Serve preferably with sour cream.
3 kg mushrooms, 3 horseradish roots, 300 g salt, 30 g sugar, 4 garlic cloves, 100 ml whey, 100 g dill, 2 pcs. bay leaf, 5 black peppercorns, 5-6 leaves of oak, currant and raspberry.
So that the milk mushrooms do not taste bitter, they should be thoroughly cleaned and soaked for 3 days in water. After that, you can proceed directly to cooking.
Peel and chop 1 horseradish root, chop 1 clove of garlic with a knife, chop the dill, mash the leaves and dry. Then put them all on the bottom of the vessel chosen to ferment the mushrooms. Add bay leaf.
Put the milk mushrooms on top in layers, sprinkling with the remaining grated garlic and horseradish, as well as salt. Dissolve sugar in whey and pour. If the liquid does not cover the mushrooms, you can add warm salt water. After that, put the container with milk mushrooms under pressure in a warm place, after 2 weeks, transfer to a cool room for 1 month. After the specified time, the dish can be consumed.
Bran bread, butter, smoked ham, hard cheese, classic horseradish, mayonnaise, tomatoes.
Cut the bread into an even number of equally sized slices. Grate the cheese, cut the tomatoes into thin circles. Mix horseradish and mayonnaise in one sauce. Grease slices of bread with butter, put a slice of ham, a spoonful of sauce, a circle of tomato on one of the pair, sprinkle with grated cheese, cover with a second slice of bread. Lightly fry the resulting sandwich in butter.
Bread, 1 apple, classic horseradish, sausage, tomato.
Cut the bread into slices and fry in a dry frying pan on both sides. Fry sausage slices in a small amount of vegetable oil and hold on a paper towel to drain excess fat. Cut the tomato into thin slices. Grate the apple and fry for 2-3 minutes, then mix with horseradish. Put the sausage on the bread, spread the apple-horseradish mixture on top with a teaspoon, finish the sandwich with a slice of tomato.
3 beets, 1 large horseradish root, 80 ml of vinegar, 10 g of hot red pepper, 40 g of sugar.
Cut the beets into large oblong pieces, put them in a saucepan, add water, add spices and grated horseradish. Bring to a boil over low heat, turn off, pour in the vinegar. Arrange the beets in jars, pour over the broth and close.
0.5 kg of sweet bell pepper, 40 g of ginger root, 1 roll root, 60 g of sugar, 50 g of salt, 50 ml of lemon juice, 30 ml of vinegar.
Peel pepper, ginger and horseradish, cut into small pieces and pass through a meat grinder or blender. Then add spices, juice and vinegar, mix. Store the sauce in a sterilized jar.
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