Radish (Latin Raphanus sativus) is an annual or biennial plant of the cruciferous family. Annual varieties are called European, and biennials are called Japanese or Chinese (they are also winter varieties). From the point of view of classification, radish is a close relative of sowing radish. The name of the vegetable culture comes from the Latin word radix, which means “root”.
Radishes are valuable for their edible, round or elongated roots. They are small in size and bright in color – from pale pink to dark red. The sharp spicy taste of radish is due to the presence of mustard oil in the root vegetables.
Radish composition
The chemical composition of radish is quite diverse, it contains: calcium, sodium, fluorine, magnesium, vitamins B6 and B2, vitamin E, salicylic acid, iron salts, provitamin A, nicotinic acid, nitrogenous compounds and ash substances, natural sugars, dietary fiber. Radish, with a similar calorie content (32 kcal) with tomatoes and zucchini, contains twice as much protein, which is indispensable for building cells. Mustard essential oil gives the vegetable antiseptic and antibacterial properties.
Useful Properties
How is radish useful for the body? Eating it in food improves digestion, speeds up metabolism, and prevents the accumulation of excess fat. Radish has a so-called “warming effect”: it accelerates all body processes, increases the secretion of glands, and enhances metabolism.
Incredibly, radish grows even in space – one of the vegetables that began to be grown on the International Space Station. Due to the short growing season (about a month), as well as the high content of vitamins and valuable substances, it became a good object of observation for studying the genetic characteristics of crops grown in zero gravity.
Using
Not only root vegetables are eaten, but also radish leaves, which are often added to green salads or soups. Root vegetables are used mainly fresh as a component of salads or as a cold appetizer. Grated radish pulp is used as an external disinfectant for various skin diseases. Decoctions and infusions are used for inhalation when coughing as an expectorant and antibacterial agent. Vapors of essential oil contained in radishes are excellent for colds and various inflammatory processes.
