Food of the Week Radishes


  • Radish, like other cruciferous and Brassica family vegetables, containsisothiocyanate antioxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by its cancer-cell growth inhibition, and cytotoxic effects on cancer cells.
  • Their pungent flavor 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 sore throats too.
  • With a high water content and lots of vitamin C as well as phosphorus and zinc, radishes are a nourishing food for the tissues and can help keep your body hydrated and your skin looking fresh and healthy
  • Before refrigerating radishes, wash, remove greens from the top, and place in plastic baggies with a paper towel at the bottom. This optimizes moisture content from the rest of the radish and helps keep them fresh for about a week. Sliced, they make a zippy addition to sandwiches and salads.
  • Radishes can also regulate blood pressure, relieve congestion, and prevent respiratory problems such as asthma or bronchitis. They have antibacterial, antifungal, and detoxifying properties, and contain compounds that soothe rashes, dryness, and other skin disorders.
  • I cup of radishes is only 19 calories and contains 29% of daily Vitamin C, 2% iron, 3% calcium, 2grams fiber, 4grams carbohydrates, 1gram protein!


Fun Facts: Radishes were originally cultivated in China and in Egypt, before the pyramids were built.  Radishes were used as a form of currency, along with onions and garlic before the 3rd Century, BC. 

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