Radish = SuperFood Score 502
The radish ) is an edible root vegetable Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad. Some radishes are grown for their seeds: oilseed radishes, for instance, may be grown for oil production. Others are used for sprouting and both roots and leaves are sometimes served cooked.
Full of vitamin A carotenoids, vitamin C, folic acid, manganese, vitamin K and fibre, radishes are also a great source of glucosinolates, a phytochemical which may decrease the risk of certain cancers. The sulpher based chemicals found in radishes may promote bile production, helping to maintain a healthy liver and gallbladder, and improve digestion.
The root skin color ranges from white through pink, red, purple, yellow and green to black but the flesh is usually white.
Broadly speaking, radishes can be categorized into four main types (summer, fall, winter, and spring) and a variety of shapes lengths, colors, and sizes, such as red, pink, white, gray-black or yellow radishes, with round or elongated roots that can grow longer than aparsnip.
Spring or summer radishes
Daikon—a large East Asian white radish—for sale in India.
Radishes are mostly used in salads but also appear in many European dishes. Radish leaves are sometimes used in recipes, like potato soup or as a sautéed side dish. They are also found blended with fruit juices in some recipes.