Nutrition of white radish

There are many ways to eat radish. It can be stir-fried with meat or kept in soup. Let’s learn about the nutritional value of cabbage.

White radish

It is a kind of radish, which is the fresh root of radish of the genus Raphanus in the family Cruciferae. There are many varieties of radish, including white, red and green, but white radish is the most common. Radish is an annual or biennial herb. The root is fleshy, oblong, spherical or conical, and the root bark is green, white, pink or purple. The stem is erect, sturdy, cylindrical, hollow, and branched from the base. The basal leaves and the leaves at the bottom of the stem have long petioles, usually pinnately divided with large heads, covered with coarse hairs, with 1 to 3 pairs of lateral lobes, with serrated or notched edges; the leaves in the middle and upper parts of the stem are oblong to lanceolate, gradually becoming smaller upwards, not split or slightly split, and not clasping the stem. Racemes, terminal and axillary. The flowers are light pink or white. The siliques are long, not cracked, nearly conical, straight or slightly curved, and the seeds are constricted into beads, with a long beak at the tip, 2.5 to 5 cm long, and the fruit wall is spongy. There are 1 to 6 seeds, reddish brown, round, with fine reticulation. Originated in my country, it is cultivated in various places and has many varieties. Common ones include red radish (mutated radish), green radish, white radish, water radish and heart-shaped radish. The root is edible and is one of the main vegetables in my country. The seeds contain 42% oil and can be used to make soap or as lubricant. The seeds, fresh roots and leaves can all be used as medicine, which has the function of reducing gas and eliminating stagnation. Raw radish contains amylase, which can help digestion.

Nutritional value of white radish

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Edible effects of white radish