Radish is an edible root belonging to the Brassicaceae family, characterized by its spherical shape and red or white color. Its main features include a crisp texture and a slightly spicy flavor, making it a versatile ingredient in the kitchen, suitable for both raw and cooked consumption.
Rich in antioxidants such as vitamin C and glucosinolates, radish offers numerous health benefits, including diuretic, detoxifying, and digestive effects. It is particularly recommended for those looking to detoxify the body, improve digestion, and support the immune system. However, it may not be suitable for individuals with sensitivities or allergies to Brassicaceae vegetables and could cause gastric irritation in some people if consumed in large quantities or not properly chewed. Additionally, it is advisable to avoid radish if you suffer from gastrointestinal disorders such as ulcers or gastritis, as its spicy flavor could exacerbate symptoms.
TYPICAL SEASONALITY
Radish is typically a spring and autumn vegetable. Its peak season primarily spans from spring through early summer and then again in the autumn. This means that radishes are more readily available at local markets and grocery stores during these times of the year. However, thanks to modern cultivation and storage techniques, radishes can also be found at other times, although their availability may vary and their flavor might not be as fresh as during the main season.
Nutritional Values
| Nutrient | Value |
|---|---|
| Calorie | 16 kcal |
| Protein | 0,7 g |
| Fat | 0,1 g |
| Carbohydrates | 3,4 g |
| Fibre | 1,6 g |
| Zuccheri | 1,9 g |
| Vitamina C | 14 mg |
| Vitamina K | 1,3 µg |
| Folati | 25 µg |
| Potassio | 233 mg |
| Calcio | 25 mg |
| Magnesio | 10 mg |
| Fosforo | 20 mg |
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