Black radishes belong to the Cruciferae family.
We think that this ancient vegetable comes from Asia, although we know the Egyptian were making oil from radish seeds.
It is a root vegetable the size of a turnip, with a black skin and white flesh.
They have a strong bitter flavor and are often responsible for bloating.
Health benefits
Black radish is not really nutritious but has many medicinal properties. It is rich in vitamin C which makes it an interesting ally during these winter months. Vitamin C helps us fight infections and free radicals.
Black radish also contains B vitamins and sulfur.
Its high content of fiber increase peristaltic movements. In addition, it contains large amounts of water. Both water and fiber help our transit and people who suffer from constipation may benefit from this vegetable.
It contains a variety of chemicals that increase the flow of bile which play an important role in the digestion process. Radish help maintain a healthy gallbladder.
It also has an antibacterial effect on our digestive flora.
Black radish juice is used to treat cough and to fortify.
Caution:
People with gallbladder problem (stones, obstructions,...) should not eat too much of this vegetable as well as people with hepatic problems.
How to eat it?
The skin of the radish is hard and must be removed.
Black radishes can be eaten raw. Grated you can serve them as a salad but they should be salted and cream added to tame their strong flavor.
You can also cook them like you would do with turnips.
Peak season
Black radish is at its best in winter.
Storage
When purchased, black radishes must be firm with unblemished skins. Avoid a radish that is soft or wrinkled.
Like other root vegetables, black radish keeps well in a cool area. You can store them for up to 3 weeks.
Nutritional values
|
Nutrients
|
Units
|
Radish - raw
|
|
Water
|
g
|
94.84
|
| Energy |
kcal
|
20
|
| Protein |
g
|
0.6
|
| Total lipid (fat) |
g
|
0.54
|
| Carbohydrate |
g
|
3.59
|
| Fiber, total dietary |
g
|
1.6
|
|
Minerals
|
||
| Calcium |
mg
|
21
|
| Iron |
mg
|
0.29
|
| Magnesium |
mg
|
9
|
| Phosphorus |
mg
|
18
|
| Potassium |
mg
|
232
|
| Sodium |
mg
|
24
|
| Zinc |
mg
|
0.30
|
| Copper |
mg
|
0.04
|
| Manganese |
mg
|
0.07
|
| Selenium |
mcg
|
0.7
|
|
Vitamins
|
||
| Vitamin C |
mg
|
22.8
|
| B-1 (thiamin) |
mg
|
0.005
|
| B-2 (riboflavin) |
mg
|
0.045
|
| B-3 (niacin) |
mg
|
0.3
|
| B-5 (pantothenic acid) |
mg
|
0.088
|
| B-6 (pyridoxine) |
mg
|
0.071
|
| Folate |
mcg
|
27
|
| B-12 |
mcg
|
0
|
| Vitamin A |
I.U
|
8
|
| Vitamin A |
mcg RE
|
1
|
| Vitamin E |
mcg ATE
|
0.001
|
|
Lipids
|
||
| Fatty acids, saturated |
g
|
0.03
|
| Fatty acids, monounsaturated |
g
|
0.017
|
| Fatty acids, polyunsaturated |
g
|
0.045
|
| Linoleic acid (18:2) |
g
|
0.016
|
| Alpha-linolenic acid (18:3) |
g
|
0.029
|
| Cholesterol |
mg
|
0
|
Realized by Laurence LIVERNAIS-SAETTEL, dietetian
© Copyright L. Livernais-Saettel 2000
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