photo curtesy, Flicker
Health benefits of radish
Since ancient times, Chinese believe that eating radish and other brassica group vegetables such as cabbage, cauliflower, and napa would immensely benefit overall health.
Radishes are very low calorie root vegetables. Fresh root provides just 16 calories per 100 g., nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.
Radish, like other cruciferous and Brassica vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.
Fresh roots are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.
In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.
Radishes are in season at local markets here in Queensland for less than a dollar a bunch. Don’t get me wrong, it’s an excellent veggie, but the raw, peppery kick gets a bit too much and salads just get old. This is when I googled and rediscovered two things:
1. How a simple sauté or roast can change the sassy radish into a sweet, warm thing.
2. My unbridled affection to the New York Times food section, only beaten by maybe the September issue of Vogue for periodical loving.
2 of my favorite ideas from The New York Times, with link below-
•Sauté quartered radishes in 1 tbsp olive oil, 1/2 lemon. Season with sea salt and cracked pepper, Italian parsley, and finish with crumbled feta.
•Roast radishes at 180c for 30min, halved, with Jamie Oliver’s anchovy butter*, and carrots.
*Jamie Oliver’s anchovy butter:
In a food processor, blitz together 3-4 anchovies, handful each of parsley and rosemary, thyme or marjoram, salt, pepper to taste.
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