Table Raddish Red Bunch

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

Benefits:

• 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.