Radish - Health Benefits of Radish
Botanical Name: Raphnus sativus
Family Name : Crucifarae
Radish is the most commonly used vegetable, an annual herb having no stem or branches. It has only one root which is normally cylindrical white/red fleshy, succulent, 3 to 7 cm thick and 10 to 20 cm long. It has a pungent flavour. There are many varieties of radish but familiar ones are white & red.
Radish is a cool-season, fast-maturing, easy-to-grow vegetable. Garden radishes can be grown wherever there is sun and moist, fertile soil, even on the smallest city lot. Early varieties usually grow best in the cool days of early spring, but some later-maturing varieties can be planted for summer use.
Origin and Distribution
It has its origin in Western Asia. It was cultivated in Egypt, Greece & Rome but now its cultivation is spread all over the world - America, Africa, Malaysia, Indonesia, India, China and other countries.
Properties of radish
Diuretic, laxative, liver tonic, anti-scorbutic, carminative, stimulant, lithnotriptic.
Food Value of radish
Radish is one of the richest sources of iron, calcium and sodium among all the common vegetables. Its leaves are used more as food item than roots. To derive all the benefits, eat raw vegetables. Cooking destroys nutritional contents and vitamins.
Analysis of radish and radish leaves gives the following composition (per 100 gm's of edible part):
Medicinal Uses & benefits
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