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Horseradish

In season all year

Food Description:

Horseradish is a member of the mustard family and is cultivated for its thick, fleshy, white roots.
It's only when ground or grated that horseradish aquires its characteristic bite and aroma. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavour. For milder horseradish, vinegar is added immediately. Horseradish is one of the 5 bitter herbs of the Jewish Passover. It was originally used for medicinal purposes.

General Information:

Category: Herb
To Buy: Buy whole roots in season from Asian grocers. Most often it is bought in dehydrated flakes or as a ready made sauce.
To Store: Once opened, store commercial horseradish paste in the fridge. Fresh horseradish can be stored in the freezer well wrapped in plastic. Dried horseradish flakes will keep, away from heat in an airtight container, for up to 2 years.
Tips and Tricks: Cut down fat and perk up a sandwich by adding horseradish instead of butter. Add it to dips and salad dressings. Make horseradish sauce from dried flakes by soaking them in boiling water until reconstituted. Add more boiling water until no more will be absorbed, then puree the softened flakes with mayonnaise or cream.

Nutrition (1 Tablespoon):

Energy (kJ): 144
Protein (g): 0.5
Saturated Fat, g : 1.3
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 3.0
Fat (g): 2.3
Monosaturated Fat , g: 0.7
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Bronchitis
Sinusitis
 Cold and Flus

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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