Food – The Scrumptious Radish

I remember when I was little, I would pull up a radish right out of the garden, and without even washing it, I would devour it! YUM! I didn’t know anything about the health benefits then. I just knew that they tasted good. Since then I have discovered some health benefits you may be interested in:

Due to their ability to absorb vitamins and minerals from the ground, root vegetables grown in rich soil are full of nutrients and are an excellent source of fiber. Many are high in vitamin C, B vitamins, and vitamin A. Many are antioxidants. Several have remarkable healing properties. Unfortunately, root vegetables also absorb toxins from the ground, making organic the best choice.

The health benefits of radishes are truly impressive. They are said to be good for the liver and stomach, the kidneys and bladder, the lungs, the cardiovascular system and the immune system. They purify the blood and eliminate waste, detoxify and are anti-congestive. They are beneficial in the treatment of cancer, jaundice, constipation, urinary tract and kidney infections, skin ailments, and more.

Radishes come in varying shapes and sizes from large to small, from long to round, and in colors that include white, black, yellow, green, pink, red, or purple. All are a great source of vitamin C.

Daikon radishes come in all shapes and sizes, although the ones sold in the U.S. market generally look like oversized white carrots. The tops—the part that grows above ground—are edible and have a peppery taste; they are often added to salads.

Smaller radishes are more nutritious because nutrition is pulled from the root to the tops as the vegetable matures.

Daikons are an excellent source of vitamin C. They also contain vitamin B6, magnesium, and calcium.

To store, wrap tightly in plastic and refrigerate.