Radish, tuber
The most popular part for eating is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The skin comes in a variety of colours. Most commonly known is the round, red-skinned variety. Other varieties may have a pink, white or grey-black skin. A large, round yellow-skinned variety has a subtle taste of lemon.
The East Asian giant white radish is called "Chinese radish" or "daikon". It is mild-flavored and is usually called daikon radish in US supermarkets. The most common variety is carrot-shaped, and approximately 8 to 14 inches (20 to 35 cm) long and 2 to 4 inches (5 to 10 cm) in diameter.
The bulb of the radish is usually eaten raw, but tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavour, caused by the concentration of allyl isothiocyanate, also present in mustard, horseradish and wasabi.
Radish Nutrition Facts: Calories, Carbs, and Health Benefits
TweetRadish is 95.27% water, contains 3.4% carbohydrates, 0.1% fat, and 0.68% protein. One medium radish will give you with 0.153 grams of carbohydrates. It is equal to 0.12 percent of the 130 grams of carbohydrates you need on a daily basis. That same in an amount measuring 100 grams (3.5 Oz), radish provides 66 kilojoules (16 kilocalories) of energy and provides low amounts of essential nutrients, with only Vitamin C (ascorbic acid) having a moderate percentage (19.73%) of the Daily Value. This means that if you add radishes in your diet it will help your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce the risk of anemia as this vitamin absorbs iron, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and will be effective against gout (a type of arthritis) attacks by reducing blood uric acid levelshigh blood pressurethe occurrence of cancer. It contains low amount of minerals.