Radishes: Radish Facts & Nutrition
Radish Facts
Radishes are a member of the Brassicaceae family - also known as cruciferous vegetables. Related to broccoli, cauliflower, and brussel sprouts, the nutritional value of radishes is relatively high, especially when the whole plant is consumed. The tangy flavor of all types of radishes are due to the mustard oil found in cruciferous plants. Radish varieties come in an array of colors and sizes. They can be red, pink, black, purple, or white; the size of a dime, or profoundly large - the heaviest radish ever recorded being a one hundred pound vegetable grown in 1544.
Their history dates back to ancient times, when they were served daily to Egyptian slaves, along with garlic and onions. The radish is native to Asia, where it spread to Japan. The daikon radish is a very popular in asian cooking. In Europe, the radish became a staple vegetable much later. By the 16th century it was used in traditional medicine for kidney stones and facial blemishes.
Health Benefits of Radishes
Radishes, like other cruciferous vegetables, are high in vitamin C, which is the primary cancer-preventing antioxidant agent. One cup of the root supplies twenty-five percent of the daily recommended amount. Radish greens have six times the amount of vitamin C found in the root, as well as a significant amount of calcium, iron, and thiamine. These vegetables are also good sources of folic acid, potassium, and the trace mineral molybdenum. Molybdenum is thought to be involved in nervous system development, kidney function, and energy production at the cellular level.
Radishes have traditionally been eaten for constipation; this is because they supply a high amount of indigestible carbohydrates, otherwise known as roughage. Partially due to their potassium content, and as a mild diuretic, radishes are helpful for kidney and urinary tract health. The health benefits of radishes also include aiding in digestion and liver health because of the presence of sulfur-based phytochemicals which stimulate bile secretion. The glucosinolates, which are found in all cruciferous vegetables, are believed to be the main anticarcinogenic agents in these foods.
Radishes are also a wonderful food for weight loss. Eating radishes actually makes you feel full because they are high in roughage and water. If you are on a diet, the high nutritional content, combined with the low calories, makes radishes excellent additions to light foods that could use the extra kick.
Different Types of Radishes
There are a number of radish varieties, each with its own characteristics; but, in general this root vegetable is extremely crisp when fresh, with a high water content, giving it a juicy, refreshing flesh. The most common radish in North America is the scarlet globe - a one to four inch in diameter bright red radish, with a slight bite, and solid, white flesh. The daikon radish is often used in Asia, but is growing in popularity in the west for its versatility. Often more like a turnip in size, daikon radishes have a mild, slightly tart flavor profile. The french breakfast radish is red, with a white tip, and more cylindrical in shape. D’Avignon radishes are pink, crunchy, and very spicy. Spanish black radishes are hot as well. The purple radish is oval in shape, and mild, yet tangy in flavor.
For storage, always cut off the green tops, leaving about one quarter inch on top of the radish. The greens, which boast the majority of the nutritional value of radishes, can be sauteed or braised along with other greens. They should be eaten right away. Radish roots are fine in a plastic bag in the refrigerator for up to two weeks. Before cooking, radishes need to be rinsed in cold water, and the tips should be trimmed. After that, they are ready to be enjoyed. Because of their spicy, bright flavor, they enhance most dishes. Slice them raw and add to green salads, pasta salads, or even tuna salad. They can be quartered and then sauteed in butter, or roasted in the oven with olive oil.
These tangy, mustardy, colorful root vegetables are a great way to round out any meal, adding both flavor and nutrition.
Sources: