The Pungent Radish

The radish is believed to have originated in southern Asia and was cultivated in Egypt in 2780 BCE. The firstradishes cultivated radishes were black and later on there were white varieties, and red radishes were developed in the 1700s.

Radishes were highly esteemed in ancient Greece, and the Greek physician Androcydes ordered his patients to eat a radish as a preservative against intoxication.

The daikon is the most popular type of radish in Japan and is rumored to be their number one pickled vegetable.

Florida and California are the largest producers of radishes in the United States.



Health Benefits of Radishes

  • Nutrients
    Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium. Daikons are a very good source of copper and potassium. Radish leaves are a good source of calcium.
  • Glycemic Index (GI)
    In a study to determine the GI of various vegetables, it was concluded that radishes have a low GI.
  • Cholesterol
    Preliminary studies have shown radish root to be effective in lowering cholesterol levels. Further research is needed to substantiate these results.
  • Antioxidants
    In a study methanol extracts of 11 kinds of commonly available vegetables were examined for radical scavenging potency and the methanol extract of the kaiware daikon radish sprout exhibited the highest potency.
  • Liver and Digestion
    Radishes contain a variety of sulfur-based chemicals that increase the flow of bile, thus helping to maintain a healthy gallbladder and liver and improving digestion.
    Radish leaf extract is reported to be beneficial gastrointestinal activities, and is known worldwide for its laxative properties.
    The leaves of the radish are a well-known home remedy for jaundice, but as yet there is no research to confirm their effectiveness as a treatment for jaundice.
  • Cancer
    The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract. Cruciferous vegetables are the dietary source of glucosinolates, organic compounds that give brassica vegetables their flavor. The chemo preventive potential of radishes is partly due to their glucosinolates content, and a study in Italy has shown the Japanese daikon to demonstrate anti-cancer activity toward three human colon carcinoma cell lines

Nutrient Values of Raw Radishes per 100g

Calories
16kcal
Energy Value
66kj
Total Fat
0.10g
Carbohydrates
3.40g
Protein
0.68g
Dietary Fiber
1.6g
Sugars
1.86g
Sodium
39mg
Zinc
0.28mg
Potassium
233mg
Iron
0.34mg
Magnesium
10mg
Copper
0.050mg
Calcium
25mg
Vitamin C
14.8mg
Vitamin E
0.0mg
Vit. B3 (Niacin)
0.254mg
Vitamin B6
0.071mg
Vit. B1 (Thiamin)
0.012mg
Vit. B2 (Riboflavin)
0.039mg

References:
The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
Benders' Dictionary of Nutrition and Food Technology.
USDA National Nutrient Database for Standard Reference
PubMed. PMID: 18189352
PubMed. PMID: 14690397
PubMed. PMID: 16161062
PubMed. PMID: 16220566
 
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