Good and Good for You: Radishes

I love radishes.  They're super crunchy and have a nice bite to them.  They have a cool (as in refreshing) peppery flavor and come in white, red, and purple varieties, with the latter being a sweeter version than the former.  They add a nice touch of color to any dish as well as a not-so-subtle kick.  I’ve always enjoyed them in salads or just as a nibble-on snack but what I never realized was just how good they are for you.

RADISHES

Radishes are considered among the most nutritious of root veggies.  Radish is available year-round (with peak seasons in winter and spring) and both the root and the leaves are commonly eaten as vegetable or in salad, stir fry, curry, or soup.  They can be eaten raw or cooked. 

Radish leaves are also edible and contain more Vitamin C than the root does.  I saw a recipe for a radish leaf pesto that I’ll have to whip up for you the next time I get to the Farmer’s Market to get some fresh ones.

What else does it have going on?

Radishes are rich in folic acid and anthocyanins (powerful antioxidants) in addition to Vitamin C.  This combination of nutrients is considered very effective in the fight against oral, colon and intestinal cancer.

Because of its low caloric and high water content, radishes make an excellent addition to a dieter’s plan.  They keep you feeling full longer without having to eat a lot.

Radishes are a natural diuretic which makes them effective in fighting off and/or preventing urinary tract infections. Radish juice helps to soothe the digestive system and detoxify the body.

Because radishes also contain zinc, B vitamins, and phosphorus, all of which are effective in treating skin disorders (like dry skin and rash).  One place I read said you can mash raw radish and use it as a refreshing face mask.

Radishes are also a decent source for calcium so good for bone strength and health.

Wow, so much good stuff packed into one small package.  As always, if you haven’t given them a chance, you should.