Scientific name: Raphanus Sativus
Family: Radish is a member of the mustard family, but it is also related to cabbage, cauliflower, kale, and turnips.
Radish is a vegetable with thin white skin and white flesh, this vegetable is usually eaten raw (appetizer and salads) or cooked (ingredient to soup dishes). They are marketed all year around, and the peak period is April through July.
Health Benefits of Radish:
- Radishes are diuretic in nature, meaning it increases the production of urine.
- Radishes are a good source of vitamin C. Four medium-size raw radishes provide 4mg of vitamin C. Radish leaves contain far more vitamin C, calcium, and protein than the roots.
- Radishes can help detoxify the blood and liver. The fresh juice is miraculously useful in jaundice as it helps removing bilirubin and also checks its production. It also checks destruction of red blood cells during jaundice by increasing supply of fresh oxygen in the blood.
- Radish juice cures inflammation and burning feeling during urinating. It also cleans the kidneys and inhibits infections in kidneys and urinary system.
- Radish juice is effective in the treatment of piles or hemorrhoids. One should take 50 to 70 ml juice morning and evening for a week at least.
- Radish is an effective mouth and breath freshener.
- Radish can help remove hard fats deposits embedded in body tissue.
- Radish is rich in fiber which can help prevent constipation. Its juice also soothes the digestive and excretory system.
- Radish helps in digesting starchy food such as grains, pastas, potatoes. This is due to the presence of a special digestive enzyme called diastase.
Nutrient Content of Radish: Per 100 gm.
- Vitamin A: 30 I.U.
- Vitamin B: Thiamine .03 mg.;
- Vitamin C: 24 mg.
- Calcium: 37 mg.
- Iron: 1.0 mg
- Phosphorus: 31 mg.
- Potassium: 130 mg.
- Carbohydrates: 4.2 gm.
- Protein: 1.2 gm.
- Calories: 20
Part Use: The root is the part that is usually consumed but the leaves, the flowers, the pods and the seeds are also consumed.
Radish Varieties: Radishes can be white, red, purple or black, long cylindrical or round in shape.
Tips on How to Buy Radish: A good quality radish is well-formed, smooth, firm, tender, and crisp, with a mild flavor. The condition of the leaves does not always indicate quality, for they may be fresh, bright, and green, while the radishes may be spongy and strong, or the leaves may be wilted and damaged in handling, while the radishes themselves may be fresh and not at all pithy.
Radish Preparation Tip: To retain the freshness and crunchiness of this vegetable it is advised to soak it in cold water.
Radish Storage Tips: Unless the radishes are going to be served the same day, you should remove any leaves and tops; the radishes will stay fresh longer without the tops.
Radish Side Effects: Radishes like other cruciferous vegetables can cause bloating and gas in some people. Also, radishes contain salicylates – a major ingredient in aspirin; many people sensitive to aspirin may suffer allergic reaction to radishes.
“This post was originally published on January 9, 2012 @22:12”