The Health Benefits of Radishes
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- Brief History of the Radish
- Nutrients in Radishes
- Radishes for Cholesterol Reduction
- Radishes for Blood Pressure
- Radishes for Liver and Digestive Support
- Radishes for Cancer Prevention
- Glycemic Index of Radishes
- Adverse Reactions from Radishes
Brief History of the Radish
The radish is believed to have originated in southern Asia and was cultivated in Egypt in 2780 BCE. The first 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.
Nutrients in Radishes
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. The kaiware daikon radish sprout is a potent source of antioxidants. Radish leaves are a good source of calcium.
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NUTRITIONAL HIGHLIGHTS
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| Radish, raw, root only |
Nutritional value per 100 g (3.5 oz) |
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| Energy | 66 kJ (16 kcal) | |
| • Carbohydrates | 3.40 g | |
| Dietary fiber | 1.6 g | |
| • Fat | 0.10 g | |
| • Protein | 0.68 g | |
| Thiamine (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 mg | |
| • Calcium | 25 mg | |
| • Iron | 0.34 mg | |
| • Magnesium | 10 mg | |
| Phosphorus | 20 mg | |
| Potassium | 233 mg | |
| Zinc | 0.28 mg | |
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A comprehensive breakdown of nutrients can be found in the Nutrition Database where this food can also be added to a meal planner.
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Radishes for Cholesterol Reduction
A study examined the beneficial effect of the black radish juice on some free radical reactions in rats fed with a diet rich in lipids (20% sunflower oil, 2% cholesterol, 0.5% cholic acid) in normal chow. Supplementation of the lipid-rich diet with black radish juice had a beneficial effect on Hyperlipidaemia (elevated levels of lipids, including cholesterol and triglycerides).
Radishes for Blood Pressure
Radishes for Liver and Digestive Support
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.
Radishes for Cancer Prevention
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.
Brassica or cruciferous vegetables appear to reduce the risk of some cancers perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.
Cruciferous vegetables all contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inactivate and help eliminate carcinogens. At the Johns Hopkins University in Baltimore, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane.
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
Glycemic Index of Radishes
Adverse Reactions from Radishes
Cruciferous vegetables, including radishes, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid disorder.
Related Articles
1. The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
2. Benders' Dictionary of Nutrition and Food Technology.
3. USDA National Nutrient Database for Standard Reference
4. Papi A, et al. Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus L. (Kaiware Daikon) sprouts. J Agric Food Chem. 2008 Feb 13;56(3):875-83. PMID: 18189352.
5. Takaya Y, Kondo Y, Furukawa T, Niwa M. Antioxidant constituents of radish sprout (Kaiware-daikon), Raphanus sativus L. J Agric Food Chem. 2003 Dec 31;51(27):8061-6. PMID: 14690397.
6. Lugasi A, Blázovics A, Hagymási K, Kocsis I, Kéry A. Antioxidant effect of squeezed juice from black radish (Raphanus sativus L. var niger) in alimentary hyperlipidaemia in rats. Phytother Res. 2005 Jul;19(7):587-91. PMID: 16161062.
7. Ghayur MN, Gilani AH. Gastrointestinal stimulatory and uterotonic activities of dietary radish leaves extract are mediated through multiple pathways. Phytother Res. 2005 Sep;19(9):750-5. PMID: 16220566.
7. Suter PM, Sierro C, Vetter W. Nutritional factors in the control of blood pressure and hypertension. Nutr Clin Care. 2002 Jan-Feb;5(1):9-19. PMID: 12134718
8. Karppanen H, Karppanen P, Mervaala E. Why and how to implement sodium, potassium, calcium, and magnesium changes in food items and diets? J Hum Hypertens. 2005 Dec;19 Suppl 3:S10-9.PMID: 16302005
9.Carol Ann Rinzler, The New Complete Book of Food. A Nutritional, Medical, and Culinary Guide
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Thursday, 02 September 2010 |
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Thursday, 02 September 2010 |
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Thursday, 02 September 2010 |
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