Radishes: Health Benefits and Nutrients in Radishes
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The radish (Raphanus sativus) is a plant of the finial family. Radish is high in vitamin C. However, it also contains many other nutrients with many health benefits. Radish is a good snack for people with type 2 diabetes. Radish was introduced in Europe in the 16th century, in France. Gray and tan varieties were once grown in a variety of shapes, which were soon surpassed by the attractive red and bulbous radishes. Oval, cylindrical or stretched: radishes with different shapes and colors are very popular in 2020. In addition to the popular red, white, pink, violet, yellow and even two-tone variants are also available. Radishes are often eaten raw, optionally with a little salt or in a dipping sauce. Radishes taste pungent, fresh and peppery and the tubers go very well in a simple salad. Not only the tubers, but also the radish leaves are very healthy and can be consumed.
What is radish?
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Plant from the finial family The radish (Raphanus sativus subsp. Sativus) is a plant in the finial family, which includes cauliflower, kale, broccoli, Chinese cabbage, kohlrabi, bok choy, Brussels sprouts, watercress and white cabbage. The convex red roots are the edible part of this plant. The radish bulb is eaten raw in salads, as a snack and sometimes flavored with butter, salt and chives
Origin of radishes
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Radishes are popular in the Netherlands, where they are also grown. However, the origin of this small vegetable is in the Far East. In ancient China and Japan, radishes were grown as ornamental plants. The vegetables were also known to the ancient Egyptians and Greeks. The pharaohs in Egypt paid along with garlic
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Sowing and planting
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Sowing
Nutrients or nutrients
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With only 14 kcal / 100 g, radishes are a low-calorie crunchy snack. The content of vitamin C, folic acid and the mineral potassium is worth mentioning. They also contain the important minerals calcium and iron, as well as vitamins A, B1 and B2
Health Benefits of Radishes
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Mustard oil has an antibiotic, anti-cancer and detoxifying effect The mustard oil in radish provides the peppery taste. These arise when the crunchy vegetables are bitten or chopped in some other way. Because then the mustard oil glycosides in the radish come into contact with the enzyme myrosinase, which is also present in the tubercle. Only then does the radish become spicy. Of the radish mustard oil, the substance allyl isothiocyanate (AITC), which is formed from the mustard oil glycoside sinigrin, is particularly notable. AITC has an antibiotic effect and protects you against pathogens such as bacteria and fungi and inflammation, and has a preventive effect on tumors such as bladder cancer
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Preparation tips
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Radishes are best raw. These tubers are delicious with a little salt or in a dip. Radish is also delicious when you dip it in chocolate. They can also be sliced and placed on a sandwich. Combined with cucumber, a radish is very tasty as a hearty and healthy snack in between. Radishes are also often used in a salad. Radish is boiled or stir-fried and also used as an ingredient in poultry and fish.
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Radishes are best raw. These tubers are delicious with a little salt or in a dip. Radish is also delicious when you dip it in chocolate. They can also be sliced and placed on a sandwich. Combined with cucumber, a radish is very tasty as a hearty and healthy snack in between. Radishes are also often used in a salad. Radish is boiled or stir-fried, also used as an ingredient in poultry and fish.