Introduction:
The small, roundish tubers belong to the radish family. They are white on the inside, the outer colour varies from white to yellow and purple to black, depending on the variety. However, the best known are the red radishes. They owe their hot and spicy taste to the mustard oils they contain.
Use/Preparation:
Radishes are usually eaten raw and taste particularly good in salads, on buttered bread or with a dip. But the tuber is also a delight warm, steamed with meat or potato dishes. Radish sprouts can also be used in salads or as a topping for bread. Even the leaves can be eaten. They are suitable finely chopped in soups and stews.
Health:
With only 16 kcal, radishes are a low-calorie snack. They provide significant amounts of vitamin C, folic acid and potassium. The mustard oils they contain have a positive effect on the immune system and digestion. At the same time, the dietary fibres support the maintenance of a healthy intestinal flora.
Alternatives:
Radishes, which are related to radishes, have a similar pungent taste to radishes, are just as crunchy and a good source of vitamin C and fibre. Kohlrabi, celery or fennel are also suitable as crunchy components in salads or other preparations.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 16/66 |
| Fat | 0,1 g |
| Healthy fatty acids | 0,03 g |
| Carbohydrates | 3,4 g |
| Sugar | 1,9 g |
| Protein | 0,7 g |
| Salt | 0 g |
