A crisp, peppery root vegetable that provides a sharp culinary bite and high water content, serving as a hydrating, low-calorie addition to raw dishes.
EPICchoice
FoodCompass 2.0: 100
Wholefood
1 nova
Low GI
Blood sugar load
£
Budget
benefits
Immune Defense
Vitamin C, Folate
Pregnancy & Development
Folate
Tissue & Healing
Vitamin C, Manganese
Blood Health
Folate, Vitamin B6
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Nutritional summary
Radishes are cruciferous vegetables, a group well-established by major health institutions for their association with a reduced risk of heart disease and stroke NU.
The sharp flavor and biological activity of radishes are primarily driven by glucosinolates (sulfur-containing compounds) and isothiocyanates, which are currently being studied for their potential anti-inflammatory and antibacterial properties PMPM.
Raw radishes are highly hydrating and low in energy density, consisting mostly of water with small amounts of vitamin C and potassium WW.
While the root is most commonly consumed, radish leaves contain a higher concentration of essential minerals, including calcium, magnesium, iron, and zinc PM.
Early research suggests that radish juice may have a supportive effect on liver function, as one study observed improved recovery in jaundice patients when used alongside standard medication PM.
Interesting fact
In Oaxaca, Mexico, the 'Night of the Radishes' is an annual festival where giant, specially grown radishes are intricately carved into elaborate scenes and sculptures.
