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.
TOThere 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 an alimThis is very precious in ancient Rome and Greece, the Romans being responsible for the expansion of its consumption throughout Europe.
Radish is a vegetable with a white body and colored skin that belongs to the family ofCrucifers , like cabbage, cauliflower, kale , broccoli Raphanus sativus ) is one of the 3 known species of radish that are marketed for human consumption. The other two are: Japanese radish (or daikon) and black (or winter) radish.
Nutritional properties
Radish is one of the vegetables with the highest water content. 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 foundtra 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. In the market
Radishes are considered one of the amore 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.Likewise, they keep the intestinal flora in a healthy state, preventing numerous infectious diseases.
Also important is its content of organic sulfur compounds such as raphanol and rafanin , recognizedacidic antibiotic and antiviral properties.
But if radishes stand out for something, it is because of their richness in a series of spicy aromatic substances, known as glucosinolates , isothiocyanates and
The best radish season 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 container.Perforated plastic lsa. In this way they can be kept for up to a week.
In the kitchen
Although radish is a vegetable that is not consumed very frequently in our country, it stands outits consumption in raw in salads and its showiness in them. The usual thing is to consume it raw, especially and especially those people who appreciate spicy flavors, forming part of salads. In case a milder flavor is preferred,You have to peel them to remove the essential oil that is found just under the skin, to which it owes its itch. You can also cook them, sauté them or incorporate them into stews to give flavor to any preparation.
Don't mind un radish! and include this root in your diet to benefit from all its nutritional and beneficial properties for our health.
