These bright & crunchy root vegetables are part of the Brassica cruciferous family & come in various colours, the most well-known being bright red. They are cousins of the white daikon (mooli) used in Asian cuisine (& also delicious! If you don’t know these, check your local Asian market & try them out 🙂).
Radishes are a good source of sulforaphane, anthocyanins & vitamin C, antioxidants that are beneficial to health. They contain small amounts of various vitamins (B2, B3, B6, B9, K) & minerals (potassium, copper, manganese, phosphorous, calcium, zinc, sodium, magnesium). They are a good source of fibre & low in calories.
Benefits of radishes
- Anti-inflammatory
- Anti-fungal
- Heart health
- Cancer support
- Gut health-digestion
- Liver health
- Weightloss management
Note that both the leaves and the root of radishes are good & the leaves can easily be used in salads or soups. To preserve radishes for longer, separate the leaves from the root as they suck out nutrients with time.
Radishes have a sharp, peppery taste & as such go very well in salads. I also love them as an accompaniment to dips (instead of bread) such as hummus or guacamole. You can also pickle them or roast them.
Radishes are healthy & a good addition to a nutritious diet & are easy to prepare so if pick some up during your next shop!
Feel free to share recipes with radishes you love. And if you want to explore how nutrition can help you, contact me on 07788 444 199 / info@biovitalnutrition.com. Food can definitely improve our health: healthy food, healthy gut, healthy mind, healthy you!