Radish


Radish characteristics

  • Very low in calories
  • Antioxidant power
  • Satiogenic effect
  • Anti-cancer properties
  • Source of fibre

Nutritional and calorific value of the radish

With only 14 kcal per 100g, radish is a very low-calorie raw vegetable, and it would be a shame not to include it in a varied and balanced diet. A good source of protein, it is also very low in fat and carbohydrates.

Radish also contains fibre, which is ideal for promoting digestion and intestinal transit. Fibre also has a satiating effect, which explains the satiating power of radish.

From a micronutrient point of view, radish contains a large number of vitamins, minerals and antioxidants. Its regular consumption would therefore help to combat oxidative stress, which is responsible for the premature ageing of the body's cells.

Raw radishes, per 100g:

  • Calories: 14.5
  • Protein: 0.9g
  • Carbohydrates: 1,53g
  • Lipids: 0.1g
  • Dietary fibre: 1.4g
  • Glycemic load: Data not available
  • Antioxidant power: Moderate

The benefits of radishes

Several epidemiological studies have shown that a high intake of fruit and vegetables reduces the risk of cardiovascular disease, certain types of cancer and other chronic diseases. The presence of antioxidants in fruit and vegetables may play a role in this protection.

  • Regular consumption of cruciferous vegetables (e.g. radish, turnip, kohlrabi, cabbage, cauliflower, broccoli) may prevent certain types of cancer.
  • Several antioxidants found in radish, particularly anthocyanins and kaempferol, would provide protection against cancer.
  • Daily consumption of cruciferous vegetables would be associated with a lower blood concentration of homocysteine, which would reduce the risk of cardiovascular disease.
  • Several animal studies have shown that radish root and leaves contain substances that can increase intestinal motility.
  • A study of elderly women concluded that eating cruciferous vegetables would slow cognitive decline.

How to choose the right radish?

The radish is a member of the Brassicaceae family, like the turnip or rocket, with which it shares a slightly pungent flavour. Probably originating from Asia Minor, the radish is available on our stands in early spring. An ideal time to enjoy its health benefits and unique flavour.

Choose firm, smooth roots with a nice bright colour. The tops should be very green. To avoid unpleasant surprises, squeeze the flesh with your thumb; if it gives in to pressure, the radish is probably hollow and fibrous.

Red and black radishes are readily available in shops. Other types, including snake radish, are rarer: check Asian grocery stores, which also sell radishes marinated in salt or miso.

For optimum preservation

In the fridge, radishes will keep for 4 to 7 days in a plastic bag or in a container of cold water. Store the tops separately in the fridge if you want to eat them; the radish will last even longer. Asian radishes and black radishes can be stored in a perforated plastic bag for several weeks or even months.

Contraindications and allergies

There are very few contraindications to radish consumption, and it is generally well tolerated and very healthy. However, caution should be exercised by those who suffer from irritable bowel syndrome and may have difficulty digesting radishes.

People who suffer from irritable bowel syndrome or intestinal hypersensitivity may experience unpleasant symptoms after eating radish: flatulence, nausea, diarrhoea, etc. These symptoms tend to disappear after a few hours. It should be noted that these symptoms seem to disappear when radishes are eaten in small quantities and combined with other foods that are easier on the intestines. Nevertheless, the diet should always be adapted to the individual's digestive tolerance.