Radish
Radish is a vegetable related to cabbage. It is one of the most eagerly awaited new releases, appearing as early as March. The most common colour variety is red, but the vegetable comes in numerous colour variations from pink, yellow, carmine to white and purple.
Few people know that radish leaves are edible. You can use them as an addition to sandwiches or vegetable salads. Radishes boast not only flavour but also numerous health-promoting properties. They are rich in vitamins, minerals and active compounds. You can use them raw, boiled or pickled. Sprouts are another noteworthy form of this vegetable.
Fresh radishes are a good source of vitamin C, folic acid, B group vitamins and beta carotene.
Common radish
Popularly known as radish, although it can be found in many colour varieties and in spherical or oblong forms, its flesh is always white.
White radish
It is much larger than the popular radish. Its root is white or slightly cream-coloured. It is typical of Asian cuisine, where it is mainly used to make salads or additives to soups.
Black radish
It is sometimes confused with turnips. It features a black hard skin and white flesh. This is a less popular variety but equally beneficial to health.
Nutritional value per 100g of radish:
ENERGY VALUE
PROTEIN
FATS
CARBOHYDRATES
VITAMIN C
MAGNESIUM
Radish is a good source of magnesium, which has protective effect on the nervous system. In addition, this element helps normalise blood pressure and has a beneficial effect on the regulation of carbohydrate metabolism.
Radishes are low in calories, which is why they are such a good choice for anyone trying to lose weight. Whether fresh, pickled or sprouted, it will add variety to low-calorie meals and provide many nutrients.
Radishes are a product with a low glycemic index. Its regular consumption helps regulate blood glucose levels.
The antioxidants contained in radish have an anti-inflammatory effect. This is important in the prevention of cardiovascular diseases. These substances are mainly polyphenols, which can protect the heart as well as prevent the development of inflammation.
Radish is one of the most popular new vegetables, which is recommended for consumption due to its invaluable medicinal properties. In Poland, radish is grown mainly in the field, with large crops being found in the Lower Silesia Voivodship. Radish can also be grown under cover - main cultivation in foil tunnels is popular e.g. in the region of Piotrków Trybunalski.
