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
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.