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Radish Health Benefits, Nutritional Value and Uses

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What is Radish ?

Radish is a root-vegetable featured in both raw salads as well as in main recipes, and it is pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, and in terms of shape, it can be long and cylindrical or round. They are eaten raw, cooked or pickled.

This widely used root vegetable belongs to the family of Brassica. In Chinese culture, radish along with cabbage and soybean curd (tofu) has been believed as healthful and sustenance food.

Health Benefits of Radish

Low in calories, high in nutrients: With a very low calorie count, less than 20 calories in an entire cup, radishes are a great way to add nutrients, fiber and tons of flavor to your meals without compromising your health.

Keeps you hydrated: With a high water content and lots of vitamin C as well as phosphorus and zinc, radishes are a nourishing food for the tissues and can help keep your body hydrated and your skin looking fresh and healthy all summer long!

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Prevents viral infections: Because of their high vitamin C content and natural cleansing effects, regular consumption of radishes can help prevent viral infections.

Naturally cooling: Radishes are a naturally cooling food and their pungent flavor is highly regarded in eastern medicine for the ability to decrease excess heat in the body that can build up during the warmer months.

Aids digestion: Radishes are a natural cleansing agent for the digestive system, helping to break down and eliminate stagnant food and toxins built up over

Protects against cancer: As a member of the cruciferous vegetable family (same family as broccoli and cabbage) radishes contain phytonutrients, fiber, vitamins and minerals that are cancer protecting.

Sooth sore throats: Their pungent flavor and natural spice can help eliminate excess mucus in the body and can be especially helpful when fighting a cold. Radishes can help clear the sinuses and soothe soar throats too.

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Relieves indigestion: Radishes have a calming effect on the digestive system and can help relieve bloating and indigestion.

Uses of Radish

The oil obtained from the seeds of radish is used in a number of products and beneficial health applications.

Radishes can be eaten raw either as a whole or as slaw or in salads with carrots, beets, cucumber, lettuce, etc.

In French breakfast, radishes are served with sweet-butter and salt.

The roots are mixed with other vegetables in the preparation of steamed, stir fried or sauteed recipes in many regions.

Pickled daikon (kimchi) is a traditional Korean specialty.

Radish pods (moongre in India) are eaten raw in salads or in stir-fries in many parts of Asia.

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Its top greens oftentimes mixed with other greens like spinach, turnip-greens, etc., used in the preparation of soups, curries as well as in cooked vegetable recipes.

In North India and Pakistan, the root is grated and mixed with spice and seasonings and stuffed inside bread to prepare “mooli parantha.”

Nutritional value of Radish

Radishes are a favorite vegetable all over the planet. They contain significant amounts of vitamin C and several other vitamins and minerals, and a few not-so-familiar phytochemicals such as indoles, which detoxify, and the powerful antioxidant flavonoids zeaxanthin, lutein, and beta carotene.

Radishes also contain an important isothiocyanate antioxidant compound called sulforaphane, a proven cancer fighter. They remove bilirubin from the liver, preventing jaundice, and perform other healthful tasks like purifying kidney and urinary systems, regulating blood pressure, relieving congestion, and preventing respiratory problems such as asthma or bronchitis.