Radishes: Crisp, Low-Cal Veg Packed with Vitamin C
Peppery and refreshing, radishes offer vitamin C, fiber, and glucosinolates that support digestion and antioxidant defenses.
What Are Radishes?
Radishes (*Raphanus sativus*) are **crisp root vegetables** from the brassica family. Common types include **red globe**, **French breakfast**, and **daikon**. They deliver a **peppery bite** and a juicy crunch.
Nutrition (per 100 g, raw)
- **Calories:** 16 kcal
- **Carbohydrates:** 3.4 g
- **Fiber:** 1.6 g
- **Protein:** 0.7 g
- **Vitamin C:** 15 mg (~17% DV)
- **Potassium:** 230 mg
- **Water:** ~95%
Health Benefits
- **Immune support** from vitamin C and antioxidants.
- **Digestive support** thanks to fiber and water.
- **Glucosinolate/isothiocyanate compounds** contribute to antioxidant and detox pathways.
- **Hydrating & low-calorie**, great for weight balance.
Possible Drawbacks
- Excess **raw crucifers** may interfere with thyroid in susceptible individuals.
- Can cause **gas or stomach discomfort** in some people.
- Pickled versions may be **high in sodium**.
Culinary Uses
- Serve **raw** in salads, slaws, or as a crunchy garnish.
- **Pickled** (quick pickles) for tacos, bowls, sandwiches.
- **Roast or sauté** to mellow heat; use **greens** in pesto or sautés.
Summary
Crisp and peppery, radishes are a refreshing, low-calorie source of vitamin C and fiber with versatile culinary uses.
- 1. Radishes
Radishes (rotkvice/daikon): hrskavo, ljuto-svježe korjenasto povrće iz porodice krstašica; bogato vitaminom C, vlaknima i glukozinolatima; koristi se svježe, ukiseljeno, pečeno ili sotirano. Listovi su jestivi.