It’s already spring and with it comes the colorful, tasty and nutritious radishes. Discover in this post its most remarkable nutritional properties, as well as preserving and cooking them to get the most out of them.
There are still no conclusive data, but everything indicates that the origin of radish is located in China, where since time immemorial, preparations with radishes have been prescribed for the treatment of various digestive diseases. It was a very precious food in ancient Rome and Greece, with the Romans being responsible for the expansion of its consumption throughout Europe.
The radish is a vegetable of white body and colored skin belonging to the family of Cruciferae , to the like cabbage, cauliflower, kale, broccoli , turnip and watercress. Radish ( Raphanus sativus ) is one of 3 known species of radish that are marketed for human consumption. The other two are: Japanese radish (or daikon) and black (or winter radish).
The radish is one of the most water content vegetables. In fact, about 95% of its weight is water. Its contribution in minerals such as magnesium, phosphorus, iron and calcium stands out, with potassium being the mineral found in higher concentrations. As for vitamins, it is rich in vitamin C, of recognized antioxidant capacity, which is why it is capable of preventing the appearance of numerous ailments.
Radishes are considered one of the most beneficial foods for the digestive system. We say this because in addition to opening the appetite, stimulating the production of gas juices and facilitating digestion, they relieve constipation resulting in a mild laxative thanks to its fiber. They also maintain the intestinal flora in a healthy state, preventing numerous infectious diseases.
Its content in organic sulfur compounds such as raphanol and rafanin , with recognized antibiotic and antiviral properties, is also important .
But if something stands out radishes , it is because of their richness in a series of spicy aromatic substances, known as glucosinolates , isothiocyanates and indoles. which are recognized anticancer effects and the ability to eliminate harmful or undesirable microorganisms from the body.
In the market
The best season for radish is from May to June, when we will find it more easily in the markets. We must choose those specimens with a less fibrous consistency, firm, full-skinned, seamless and with a bright red color that guarantees freshness.
Once at home, the green parts should be removed and stored in the fridge in a perforated plastic bag. In this way they can be kept for up to a week.
In the kitchen
Although the radishit is a vegetable that is not consumed very frequently in our country, its consumption in raw in salads and its showiness in them stands out. The usual thing is to consume it raw, especially and especially those people who appreciate spicy flavors, forming part of salads. If a milder flavor is preferred, they must be peeled to remove the essential oil that is found just under the skin, to which it owes its heat. You can also cook them, sauté them or incorporate them into stews to give flavor to any preparation.
Don’t give a damn about radish! and include this root in your diet to benefit from all its nutritional and beneficial properties for our health.