The Food Coach

Healthy Food Database - Radish

There are numerous varieties of radish but they are most commonly categorised into summer and winter. Summer radishes are the most well known with crunchy red, pink, purple and white bulbs. They are usually globe-shaped or elongated with a slightly peppery, hot flavour. The radish is a member of the cruciferous vegetable family and the greens can also be eaten.
The most common winter radish is the daikon, which means "great root" in Japanese. Daikon can grow up to about 18 inches long. (See separate listing for daikon.)
Category: Vegetable
In Season: Summer
To Buy: Avoid oversized radishes as they can be tough and too strong in flavour. Look for fresh, moist bulbs without cracks and dryness. Leaves should be fresh, not limp and wilting. To check the radish squeeze the bulb with your fingers - if it gives to slight pressure it will be dry and fibrous.
To Store: Save the young thinnings of both summer and winter radishes. They are delicious with tops and bottoms intact. Both summer and winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage. Store greens separately for 2-3 days. Refrigerate radishes wrapped in plastic bags for 5 to 7 days. Winter radish varieties can be stored for up to two weeks in the refrigerator.
Tips & Tricks:

Nutrition (1 Unit):

Weight (grams): 5
Carbohydrates, g: 0.1
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 3
Protein (g): 0.0
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Serve fresh in salads.

Benefits the Following Health Conditions:*

Cold and Flus
Detoxifying

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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