Introduction:
The aromatic root vegetable is one of the oldest cultivated plants. The different varieties differ in shape and colour. The mustard oils it contains give it a sharp, spicy flavour, similar to radishes.
Use/Preparation:
Radish is an integral part of Bavarian snacks. It is eaten raw as a bread topping, cut into small pieces or grated into salads. It is also served as a warm vegetable side dish or soup garnish. The pungent taste can be softened by adding salt.
Health:
The mustard oils it contains have a positive effect on the immune system, stimulate the liver and gall bladder and thus strengthen digestion. In addition, the root is a supplier of minerals and vitamins such as potassium, calcium, magnesium and iron, as well as vitamins A, C and B vitamins.
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 |
