1 – Radishes and Cancer
As with all the other cruciferous vegetables, radishes have compounds which exhibit cancer fighting potential.
Radishes are full of vitamin C and have indoles and bioflavonoids which can help prevent cancer
Daikon radishes also have an enzyme called myrosi-nase which is believed to assist with digestion, and converts to isothiocyanates and thiocyanates in the presence of water, which could be involved in the anti-cancer benefits of the radish.
Researchers have also discovered that combing radishes with broccoli boosts the already potent cancer fighting power of the broccoli.
2 – Radishes for Kidney Stones
The most common kidney stone constituent is calcium oxalate in the urine. Research has shown that a diet with the addition of radishes increases excretion of calcium oxalate.
3 – Radishes for a Healthy Liver
Toxins which accumulate in the body are detoxified primarily in the liver, and research has shown that radishes can help with detoxification of toxins in the liver.
One study found that a compound in Spanish black radish was found to be effective in helping with detoxification of acetaminophen, otherwise known as Paracetamol, which is hepatoxic.
4 – Radishes for Digestion
Throughout history, the radish has also been made use of as a medicinal food for liver disorders. Radishes have various sulfur-based chemicals which increase the flow of bile, thereby helping to maintain a healthy liver and gallbladder and improving digestion.
Radishes have been recommended for the relief of dyspepsia, which is generally a result of inadequate gallbladder function. Dyspepsia is a general term which includes various digestive problems like gas, stomach discomfort, bloating, appetite loss, belching, and nausea.
5 – Radishes for Diabetes
It has been scientifically proven that the hypoglycemic as well as antidiabetic effect of radish juice is greater than the antidiabetic drug glibenclamide.
6 – Radishes for Blood Pressure
Radishes are high in potassium, which can help to reduce blood pressure.
7 – Radishes for Weight Loss
The low-calorie, high fiber and filling radish is an ideal snack food for satisfying hunger in between meals.
8 – Radishes for Vitiligo
Vitiligo is a chronic skin disease characterized by white, depigmented patches in the skin.
The paste of radish seeds has been found to be effective for treating vitiligo. The seeds should be ground and mixed with vinegar and then applied on the white patches.
9 – Radishes for Respiratory Disorders
Radish juice has been used in traditional medicine for treating sinus problems, asthma, bronchitis and other respiratory disorders.
The pungent flavor of radish stimulates mucous membranes and helps to clear congestion. The vitamin C in radish also provides some protection against respiratory infections due to its immune boosting properties.
10 – Radishes for healthy Skin
The high sulfur content of radishes helps to build and maintain healthy skin, and is also useful for treating acne.
Nutrients in Radishes
All varieties of radishes as well as their leaves are very low in calories and rich in vitamin C. The radish greens have almost 6 x the vitamin C of the root and a superb source of calcium as well. Red Globe radishes are an excellent source of the trace mineral molybdenum and are also a great source of potassium and folic acid. The Daikon radish is also an excellent source of potassium and copper. A 100 gram serving of radish provides only 16 calories as fiber and carbohydrate.
Radish nutritional values per 100g:
- How many calories in a radish – 16
- How much protein in radishes – 0.7g
- How many carbs in radishes – 3.4g
- What is the fat content of radishes – 0.1g
How to Store Radishes?
Fresh radishes with greens attached can be stored refrigerated for 3 to 5 days, but radishes with greens removed can be stored refrigerated for 2 to 4 weeks. Black radishes with greens removed can be stored for months if kept dry. Store all radishes in perforated bags in the vegetable crisper of the refrigerator. Cooked radishes will keep for 1 to 2 days in the refrigerator.
Where do Radishes Come From?
The modern radish is believed to have originated from southern Asia and might be descended from the wild radish of the eastern Mediterranean. Radishes were grown in Egypt during the rule of the Pharaohs, were mentioned by the Chinese philosopher Confucius, and in ancient Greece they were served as vegetable sacrifices to the gods on golden platters.
The very first cultivars of the radish were black, long, and tapering. In 1547, the radish appeared in Britain, and in 1598 the historian Gerard recorded 4 varieties being grown, including white radishes. In the 1700s, red radishes were developed and were soon imported to the New World.
Nowadays, Mexican artists carve the long white radishes which grow in Oaxaca into intricate sculptures for La Noche de los Rabanos, a yearly celebration which commemorates the introduction of the radish by the Spaniards. The radishes of this region typically grow to the size of yams and, because of the rocky soil, are twisted and gnarled. Local artists carve them into scenes from Aztec legends, history the and Bible. Cash prizes are awarded to the best ones, and a fireworks display ends the event.
The predominant radish in Asia, the daikon, which is often pickled and eaten after the rice portion of the meal, is considered the number one pickled vegetable in Japan. Another Japanese radish variety, the Sakurajima radish, which comes from the peninsula of the same name in southern Japan, is characterized by immense radishes, like daikon, which can reach a weight of up to 100 pounds!
The Asian Mougri radish is cultivated not for its root but for its edible seed pods, which can apparently grow to over 3 feet in length.
In the US, radishes are grown in practically all states, with the largest crops originating from California and Florida.