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Radishes are a group of root vegetables with light-colored, crunchy flesh, variable skin color, and an almost spicy, peppery taste.
Eaten raw, radishes have a zesty, somewhat spicy taste. This flavor is caused by enzymes that are also found in mustard, horseradish, and wasabi. Cooking a radish dulls the pungent flavor and brings out an earthy, sweet taste.
Here are some ways to incorporate radishes into your diet:
- Use them as a part of curry/sambar
- Make your own pickled radishes using white vinegar and spices
- Add sliced radish to a fresh salad
- Top a burger with lettuce and sliced radish
- Add radishes to a platter of veggies and dip
- Roast radishes with garlic and olive oil
- Make a radish and onion dip with plain yogurt as the base
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- Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage.
- Radishes contain chemical compounds like glucosinolate and isothiocyanate that can help regulate blood sugar levels.
- Along with other compounds, radishes contain indole-3-carbinol and 4-methylthio-3-butenyl-isothiocyanate, which help the liver detoxify and heal against damage. These same compounds also help the kidneys flush out toxins.
- Rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.
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