• 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