Vegetable - Radish - Nutrition Facts

Radish

Vitamins & Minerals :

Vitamins	Vitamins available are Folates, Niacin, Pyridoxine, Riboflavin,Vitamin A and Vitamin C.
Minerals	Minerals available are Calcium, Copper, Iron, Magnesium, Manganese and Zinc.

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Vegetable - Radish - Beauty Tips

Radish

1. Skin glow :1/4 cup of Raddish, every day in your meal, will help in skin glow.

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Vegetable - Radish - Allergies

Radish

1. Safety profile :Radishes may contain goitrogens, plant-based compounds found in cruciferous and Brassica family vegetables like cauliflower, broccoli, etc. Goitrogens may cause swelling of thyroid gland and should be avoided in individuals with thyroid dysfunction. However, they may be used liberally in healthy persons.

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Vegetable - Radish - Health Benefits

Radish

1. Naturally cooling :Radishes are a naturally cooling food and their pungent flavour is highly regarded in eastern medicine for the ability to decrease excess heat in the body that can build up during the warmer months.
2. Sooth sore throats :Their pungent flavour and natural spice can help eliminate excess mucus in the body and can be especially helpful when fighting a cold. Radishes can help clear the sinuses and soothe soar throats too.
3. Aids digestion :Radishes are a natural cleansing agent for the digestive system, helping to break down and eliminate stagnant food and toxins built up over time.
4. Urinary Disorders : Radishes are diuretic in nature, i.e. increase production of urine. Juice of radish also cures inflammation and burning feeling during urinating. It also cleans the kidneys and inhibits infections in kidneys and urinary system. Thus it helps a great deal in curing urinary disorders.
5. Piles : Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation (one of the main causes for piles) and thus gives relief in piles. Being a very good detoxifier, it helps heal up piles fast. Its juice also soothes the digestive and excretory system and this also relieves piles.
6. Constipation Radishes are very high in fibre, which means that they add considerable bulk to bowel movements, which promotes regular excretory patterns and relieve symptoms of constipation. They can also help to firm up loose bowels and get rid of loose stool or diarrhoea. Furthermore, radishes are known to promote the production of bile. Bile is one of the most important parts of good digestion, and also helps to protect both the liver and the gallbladder.
7. Kidney Disorders : Being diuretic, cleanser and disinfectant, it helps cure many kidney disorders. Its diuretic properties help wash away the toxins accumulated in the kidneys. Cleansing properties clean kidneys up and lessens accumulation of toxins in the blood, thereby decreasing their concentration in the kidneys. Its disinfectant properties protect the kidneys from any infections too. Thus it is good for overall health of the kidneys.
8. Jaundice :Radishes are very good for the liver and stomach, and it acts as a powerful detoxifier too. That means that it purifies the blood and eliminating toxins and waste. It is extremely useful in treating jaundice because it removes bilerubin and also keeps its production at a stable level. It also reduces the destruction of red blood cells that happens to people suffering from jaundice by increasing the supply of fresh oxygen to the blood. Black radishes are more preferred in the treatment of jaundice, and radish leaves are also very useful in the treatment.
9. Weight Loss : Radishes are very filling, i.e. fills your stomach and satisfies your hunger easily without giving you many calories, as they are low in digestible carbohydrates, high in roughage and contain a lot of water. It is a very good dietary option for those determined to lose weight.
10. Skin Disorders : Vitamin-C, phosphorus, zinc and some members of vitamin-B complex, which are present in radish, are good for skin. The water in it helps maintaining moisture of the skin. Smashed raw radish is a very good cleanser and serves as a very efficient face pack. Due to its disinfectant properties, radish also helps cure skin disorders, such as drying up, rashes, cracks etc. and also refreshes it.
11. Cancer : Being a very good detoxifier and rich in vitamin-C, folic and anthocyanins, radish helps cure many types of cancer, particularly those of colon, kidney, intestines, stomach and oral cancer.
12. Leucoderma : The detoxifying and anti carcinogenic properties of radish make it useful in treatment of Leucoderma. The radish seeds are used in this case. They should be powdered and soaked in vinegar or ginger juice or cows urine and then applied on the white patches. Eating radish also aids treatment of Leucoderma.
13. Fever : It brings down the body temperature and relieves inflammation due to fever. Drink radish juice mixed with black salt. Being a good disinfectant, it also fights infections which cause fever, thereby helping cure it.
14. Liver & Gallbladder : Radish is especially beneficial for liver and gallbladder functions. It regulates production and flow of bile and bilrubin, acids, enzymes and removes excess bilerubin from the blood, being a good detoxifier. It also contains enzymes like myrosinase, diastase, amylase and esterase. It protects liver and gallbladder from infections and ulcers and soothes them.
15. Insect Bites : It has anti pruritic properties and can be used as an effective treatment for insect bites, stings of bees, hornets, wasps etc. Its juice also reduces pain and swelling and soothes the affected area.
16. Respiratory Disorders, Bronchitis and Asthma : Radish is an anti congestive, i.e. it relieves congestion of respiratory system including nose, throat, wind-pipe and lungs, due to cold, infection, allergies and other causes. It is a good disinfectant and also rich in vitamins, which protect respiratory system from infections.
17. Other Benefits : Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.

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Vegetable - Radish - Other Tips

Radish

1. Selection :Look for roots that feature fresh, stout and firm in texture. Their top greens also should be fresh, and feature crispy green without any yellow, shriveled leaves. Avoid roots that have cracks or cuts on their surface. Look carefully for the change in their texture and color. Yellowness indicated the stock is old. If the root yields to pressure and soft, the interior likely be pithy instead of crispy.
2. Storage :Once at home, remove the top greens as they rob nutrients of the roots. Then wash thoroughly in clean water to rid off surface dust and soil. Store them in a zip pouch or plastic bag in the refrigerator where they remain fresh for up to a week.

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Vegetable - Radish

Radish

Health Benefits Nutrition Facts Beauty tips Naming Convention Varieties Allergies Other tips

About the Vegetable :Radish is one of the nutritious root-vegetables featured in both salads as well as in main recipes. This widely used root vegetable belongs to the family of Brassica. In Chinese culture, the root along with cabbage and soybean curd (tofu), has been believed as healthful and sustenance food.Varieties of radish are now broadly distributed around the world, but there are almost no archaeological records available to help determine its early history and domestication.They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month while larger daikon varieties taking several months. Some radishes are grown for their seeds: oilseed radishes, for instance, may be grown for oil production. Other Varieties are used for sprouting and both roots and leaves are sometimes served cooked.

Scientific / Binomial name : Raphanus sativus

Popularly Known as :Mullangi, MullangiGadda,

Usage :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 a parsnip and can be used in many ways.

• Radishes are eaten raw either as a whole or as slaw or in salads with carrots, beets, cucumber, lettuce, etc.
• In French breakfast, radishes are served with sweet-butter and salt.
• The roots are mixed with other vegetables in the preparation of steamed, stir fried or sauteed recipes in many regions.
• In North India and Pakistan, the root is grated and mixed with spice and seasonings and stuffed inside bread to prepare "mooli parantha."
• Pickled daikon (kimchi) is a traditional Korean speciality.
• Radish pods (moongre in India) are eaten raw in salads or in stir-fries in many parts of Asia.
• Its top greens oftentimes mixed with other greens like spinach, turnip-greens, etc., used in the preparation of soups, curries as well as in cooked vegetable recipes.

Vegetables - Radish - Varieties

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