EN:Radish

Radish

The radish is a crisp root vegetable grown in many varieties and popular in salads and as an appetizer.

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🍴 vegetable📅 year-round🌍 The radish originates in southern Asia and is grown around the world.

🥗 vegetarian, vegan, gluten-free, low-fat

Nutrition per 100 g

Calories	16 kcal
Protein	1.2 g
Fat	0.1 g
Carbohydrates	3.4 g
Fiber	1.6 g

Vitamins

C, K, B6

Minerals

potassium, calcium, magnesium

GI index

15

Suitable for

vegetarian, vegan, gluten-free, low-fat

🍳 Culinary uses

Radishes are often used raw in salads or as a garnish on open-faced sandwiches, but they can also be cooked.

🔍 How to choose

Choose firm, smooth, glossy radishes without blemishes.

📦 Storage

Store in a plastic bag in the refrigerator for up to 2 weeks.

🔄 Substitutes

Radishes can be replaced with daikon radish or another crisp vegetable.

💚 Health benefits

Radishes contain vitamin C and dietary fiber.

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The radish (Raphanus sativus) originates in southern Asia, is grown in many varieties, and is sold year-round in Europe and the Americas. It is least pungent in spring. It is usually eaten raw in salads, as an appetizer, or on open-faced sandwiches and is especially good with bread and butter. The leaves add a pungent flavor to salads.

Radishes are also served as an appetizer. Remove the large leaves, leaving only the small inner leaves, carefully scrape the roots, and wash the radishes under running water. Raw radishes are used to garnish cold platters or open-faced sandwiches and are added to salads. They can also be used to prepare a hot dish.