Radish.

Radish can be eaten raw or cooked . The most common use of radishes is garnishing or it is used as an ingredient in green salads. Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family, five main varieties i.e Red Glode, daikons, Black, white Icicles, California Mammoth White.

Radishes and their greens provide an excellent source of vitamin C and a powerful antioxidant. It has anti-inflammatory properties too. Radish leaves are a good source of calcium. Radishes contain cancer-protective properties. The sulphur based chemicals present in radish increase the flow of bile. This improves the health of gall bladder. Radish can protect as against ailments like Jaundice, piles, urinary disorders, weightloss cancer Leucoderma, skin disorders, kidney disorders and insect bites.

Nutritional Value
A powerhouse of potassium, folic acid, and ascorbic acid, radishes are described as a wholesome diet by many leading nutritionists. These root crops contain higher concentrations of magnesium, copper, calcium, riboflavin, Vitamin B6, etc. A cup of sliced red radish bulbs provide approx. 20 calories or less.

100 g (3.5 oz) of radish contains:
Energy: 20 kcal/70 kJ Carbohydrates: 3.40 g Sugars:1.86 g Dietary fiber: 1.6 g Fat: 0.10 g Protein: 0.68 g Thiamin (Vit. B1): 0.012 mg	Riboflavin (Vit. B2): 0.039 mg Niacin (Vit. B3): 0.254 mg Pantothenic acid (B5): 0.165 mg Vitamin B6: 0.071 mg Folate (Vit. B9): 25 μg Vitamin C: 14.8 Calcium: 25 mg	Iron: 0.34 mg Magnesium: 10 mg Phosphorus: 20 mg Potassium: 233 mg Zinc: 0.28 mg.

Radishes are usually eaten raw or in salads. They are primarily used in Japanese and Indian cooking. To retain the freshness and crunchiness it is advised to soak Radish in cold water. Radishes come in a number of varieties of shapes, sizes and colours.

Botanical name: Raphanus sativus

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