Radishes

Radish(Raphanus sativus) is an edible root belonging to the Cruciferae family , which makes them relatives of cabbage, broccoli, cauliflower, turnip and watercress.

We sell them in our store in small trays that contain a bunch of 10 to 15 radishes and usually weigh around 400 grams.

For better preservation it is recommended to cut the leaves, store them in the refrigerator and do not wash them until the time of consumption, considering it appropriate to eat them within a period not exceeding 5 days because from here they can begin to germinate.

Nutritional Information

(per 100 grams)

Calories 16 kcal

Fat 0,1g

Carbohydrate 3,4g

Sugar 2,12g

Fiber 1,6g

Protein 0,68g

Sodium 39mg

Cholesterol 0mg

Potassium 233mg

what are Radishes?

Radish belongs to a plant that due to its accelerated growth must be harvested quickly, before its stem grows and the root can become fibrous. The edible part of this plant usually has an elongated or circular shape depending on its variety and its color also varies, since its skin can be red or white or both, but in all cases its flesh is usually white.

It is said that its origin is in Asia, more precisely in China, although it has been quickly known and implemented in European and Mediterranean cuisine.

Properties of Radishes

It contains as main components the following:

• Vitamins of class B and in more discrete amounts of class C and E.
• Carbohydrates and proteins.
• Minerals such as phosphorus, potassium, iodine and magnesium.

Which you will find in greater proportion the more raw they are consumed, since when cooked they not only lose part of the spiciness and smell but also dispense with an important part of their properties.

Benefits of Radishes

The radish is an edible root plant to which various health benefits are attributed, especially related to our immune system, some of them are detailed below:

• If we mix it with honey we can obtain an ally to combat the symptoms of common colds.

• Taking it in juice on an empty stomach becomes an excellent purifier and diuretic.

• One of its main attributes is that it acts as an antimicrobial and antioxidant, in addition to promoting the functioning of the immune system.

• Because of its vitamin C content, it is used as a complementary treatment to combat liver and biliary disorders, scurvy and rheumatism.

Types of Radishes

The best known types are the following:

• Radishes or red radish

• Black radish

• Horseradish

• Japanese radish, white radish or Daikon radish

Recipes with Radishes

They are usually eaten raw in salads, but they can also be sautéed or used in sauces and if their flavor is considered too strong, they can be softened by peeling them before cooking. To go a little bit out of the ordinary, we present the following recipes to enjoy this product in a different way than the one we know:

• Sautéed radishes with tofu.
• Salmon with asparagus and radishes cream.
• Broccoli, red cabbage, orange and radishes salad.
• Radish, pineapple and celery juice.
• Eggplant au gratin with zucchini, cheese and radishes.
• Soft cream of cheese, carrots and radishes.
• Grilled cuttlefish with radishes.