The Radish is reportedly native to China and is a member of the Brassica family, similarly to cabbage.
Radishes are typically red with a circular shiny white flesh the size of a golf ball. Originally radishes were black, but through cultivation, radishes are now found in the colours, pink, purple, yellow, white, green and dark grey. Radishes are crunchy in texture, with a distinct pungent flavour.
- Provides a generous amount of vitamin C (particularly green daikon radish) which provides antioxidants to support autoimmunity in the body and help fight against degenerative diseases. (1)
- Contains good amounts vitamins B-2 (riboflavin) and B-6 (pyridoxine) which combine together to help effectively metabolise carbohydrates, fats and proteins in the body to provide energy for cells and neuron functions. (2) (3)
- A natural diuretic, purifying the kidney and urinary systems and relieving inflammation (4)
- Good supplies of potassium which provides electrolytes to regulate blood pressure and help prevent respiratory problems such as asthma. (5)
- Consists of calcium which is evident from the bitter taste of the vegetable. (6)
- Contains magnesium and copper which is important to promote neuron functions as well as provide joint movement and blood oxidation. (7) (8)
- Has antibacterial, antifungal properties, which seek to detoxify the body and promote healthy skin. (9)
Radish Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||1|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||3 g||1%|
|Dietary Fibre||2 g||6%|
|Vitamin A 0%||Vitamin C||25%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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