The peppery, spicy radish is a root veggie, but is less starchy than other root vegetables, such as potatoes and parsnips. The radish is a member of the cruciferous vegetables family, which includes turnips, broccoli, cabbage and cauliflower. It appears that the radish was one of the first European crops introduced to America. Enjoy its crunchiness uncooked in a salad or cook it like a potato to get a milder flavor. Radishes have low energy, are rich in fiber and contain vitamin C.
Radish Vitamin Info
USDA provides the following vitamin information for 1 cup (116g), sliced uncooked radish.
Energy: 19
Fats: 0.1g
Sodium: 45mg
Carbohydrates: 3.9g
Fiber: 1.9g
Sugar: 2.2g
Protein: 0.8g
Carbs
Radishes do not contain starch. Starch is a simple carbohydrate that quickly breaks down to easy sugars. Radishes contain half sugars (glucose, fructose), and half fiber.
The glycemic indices of meals are a measure of how much and how quickly a meal raises blood sugar. Radishes are a non-starchy vegetable, and there hasn’t been a scientific study of their glycemic indices.
Fats
Radishes are low in fat.
Protein
Radishes are low in protein like most other greens. However, there is only a little over 1 gram of it in a cup.
Vitamins and minerals for nutrition
Radishes contain 17 milligrams of vitamin C per cup. This amount is equal to 23% of the recommended daily allowance (RDA), 19% for men and 19% for women, and also 19% for the FDA’s set daily value for food labels. Vitamin C is not produced by the body, so it must be consumed in the diet (or via supplements).
Radishes also contain smaller amounts of folate, vitamin B6, and minerals such as potassium, manganese and calcium.
Radishes are good for your health
Radishes are healthy due to their antioxidants, fiber and vitamin C content. Vitamin C, for example, is vital in many physiological processes including protein metabolism, wound healing, and immune system control.
Could Decrease Blood Sugar
Researchers say that eating radishes can also help people with diabetes, as it reduces their glycemic response to starch and sugar.
Supplies of Antioxidants
Radishes’ antioxidant compounds may be responsible for some of their anti-diabetic power. Radishes’ vibrant colors are due to anthocyanins. Research has shown that eating more of these compounds is associated with a lower risk of heart disease.
Antioxidants are useful because they help to restore the oxidative strain brought on by free radicals in the body. This stress may contribute to irritability, diabetes, obesity, and other conditions.
Reduces the Risk of Persistent Disease
Scientists have recognized that dietary fibre has many health benefits. They include preventing and managing heart disease, high ldl-cholesterol, diabetes and digestive diseases. Researchers are also examining fiber’s capability to prevent an infection, and even improve temper and memory.
Cancers Risks Reduced by Using This Treatment
Radishes and broccoli may not seem to share much in common, but they are both cruciferous vegetables. A diet high in these vegetables has been linked to a lower risk of cancer.
Gallstones: How to prevent them
Radishes contain a compound called glucosinolate, which is also found in other cruciferous vegetables. It is anti-cancer and antioxidant, and may lower cholesterol levels in the liver. This in turn can prevent the formation of gallstones.
Low in FODMAPs
Weight loss programs low in FODMAPs, or fermentable oligosaccharides, diosaccharides, monosaccharides, and polyols, can help ease symptoms in people with bowel diseases such as Crohn’s disease and irritable colon syndrome. Radishes can be eaten by people following a low FODMAP diet.
Allergic reactions
It is rare for a food allergy to radish to be reported in the medical literature, but it has happened. Signs can include hives, swelling around the mouth and throat, or even respiratory problems. If you suspect that you have a food allergy, speak to your doctor about diagnosis and treatment.
The Opposed Results
Radishes can be too spicy for some people. You can make them more palatable by cooking them rather than eating them raw. You can reduce digestive symptoms by increasing your fiber intake gradually if you are not used to eating a lot.
Variety
Radishes come in a wide range of sizes, colours and types. East Asia is a hotspot for Daikon and Korean radish. In American cuisine, radishes of both white and red European origin are often used. The nutritional value of all radishes is the same, but preparation can vary. Pickled radishes, for example, contain more sodium than modern variations. Horseradish, as it is called, refers to the familiar crimson-colored radish.
The leaves of the radish are also edible. Radishes belong to the mustard family and, like mustard leaves, their greens have a nutritious and appealing taste. The radish roots are eaten raw or cooked.
When It’s the Greatest
Radish season is at its peak in the spring. However, radishes can be found and purchased all year round. They’re also easy to grow in a home garden. Search for firm, clean, brightly colored roots that still have their leaves attached.
Storage and Meals Security
To store, separate greens from radishes. You can keep the greens in the fridge for several days and the radishes inside for many weeks. For freezing, cut and blanch the radishes first. Thawed radishes are best used in prepared dishes rather than salads and other recent preparations.
How to put together
Many people are used to eating a few uncooked slices of French radish in a salad or even uncooked. Try roasting, steaming or frying. Some of the peppery piece is lost when they are cooked. You can season them with a variety of herbs and spices.
Radishes are often used in salads as slices, but you can also make them the star. Cubed radish, cucumber, and a lemon-olive oil-salt and pepper dressing are tossed together. Let the salad marinate in the refrigerator for several hours before serving. Try radishes that have been cooked:
Roasted – Trim and halves radishes. Toss with olive oil, salt and roast for 45 minutes in a hot oven (400-450 degrees F).
Sauteed: If you like breakfast potatoes, or hash for that matter, try substituting quartered or halved radishes in place of the potatoes. Sauté them in oil, butter or bacon grease with seasonings.
Poached: Steam or boil halved, quartered radishes until they are tender.
For stews and soups, substitute radishes in place of potatoes, turnips or rutabaga.
Recipes
Strive for Wholesome Radish Recipes
Salmon Salad with Dill, Radish and Celery
Vietnamese Vermicelli with Pork and Chile Sauce
Low-FODMAP Potato Salad
Fish Tacos with Spicy Sauce
Charred White Bean Breakfast Pizza
