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Nutritional Value of Radishes


Radishes belong to the mustard family (Cruciferae), which explains their sharp taste, and they are related to broccoli as well as watercress. We think of the radish in basic red, but it can be found in white, black, purple, rose and even lavender.

We seldom think of a simple radish as a source of nutrition. A close look reveals that it is largely made up of water (more than 90 percent) yet contains as much potassium as bananas and about half the ascorbic acid of oranges. Radishes are also an excellent source of vitamin C and folate and a good source of magnesium.

Radishes can be found both trimmed and with their greens still attached. Buy firm, compact radishes (softer ones indicate a pithy interior). If the leaves are still attached, they should be fresh and bright green. Discard the leaves, place radish roots in a plastic bag and store in the refrigerator for up to a week.

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