Saturday, November 23

    Radish facts

    Radish is crop which has a long cultivation history and is widely grown all around the world. This vegetable is a vital ingredient in cuisines such as Chinese, Japanese and Korean. In East Asian countries the crossings of radish have produced variety of cultivars, with variation in the shape of roots.

    Name Radish
    Scientific Name Raphanus sativus
    Native Its origination believed to be in Eastern Mediterranean region and domestication in pre-Roman times in Europe. It is cultivated throughout the world and consumed as salad vegetable.
    Common/English Name Chinese Radish, Daikon, Common Radish, Fodder Radish, Daikon Radish, Japanese Radish, Garden Radish, Oriental Radish, Leafy Daikon, Radish, Oriental Winter Radish, Wild Radish
    Name in Other Languages Arabic: Fijil,
    Azerbaijan: Turp
    Brazil: Rabanete
    Burmese: Monla
    Chinese: Lai Fu,
    Croatian: Rotkvica
    Czech: Ředkev Seta
    Danish: Radis,
    Dutch: Ramenas,
    Esperanto: Rafaneto,
    Estonian: Redis,
    Euskera: Erraso,
    Finnish: Retikka,
    French: Radis,
    Galician: Labestro,
    German: Bierwurz,
    Greek: Rapani,
    Hebrew: Tznonit,
    Hornjoserbsce (Upper Sorbian): Zahrodna Rjetkej
    Hungarian: Retek
    Icelandic: Hreðka,
    India:-
    Bengali: Mulla,
    Hindi: Muli,
    Malayalam: Mullangi,
    Marathi: Mūlaka,
    Punjabi: Mūlī,
    Sanskrit: Muulaka,
    Tamil:  Mullangi,
    Telugu: Mullangi,
    Urdu: Mūlī
    Indonesia:-
    Malay: Luba,
    Javanese: Rades,
    Sundanese: Lobak Berem,
    Italian: Ravanello,
    Japanese: Hatsuka Daikon,
    Khmer: Chhaay Thaw
    Kurdish: Tūr
    Korean: Mu
    Laotian: Kaad Khaaw
    Latvian: Redīss
    Lithuanian: Valgomasis Ridikas
    Malaysia: Lobak Putih,
    Nepalese: Mulo
    Norwegian: Reddik
    Persian: Torobcheh
    Polish: Rzodkiewka
    Philippines:-
    Cebu Bisaya: Rabanos,
    Tagalog: Labanos,
    Portuguese: Rabanete,
    Romanian: Ridiche
    Russian: Red’ka Posevnaia
    Sardinian: Ravanella
    Scots: Reefort
    Serbian: Trotkvica
    Slovak: Redkvica,
    Slovenian: Retvica
    Spanish: Labrestos,
    Sri Lanka (Sinhalese): Rabu
    Swedish: Rädisa
    Thai:-
    Chiang Mai: Hua Phak Kat Khao,
    Central: Phak Kat Hua,
    Northern: Phak Poek Hua,
    Turkish: Trup,
    Vietnamese: Rađi
    Welsh: Redis
    Plant Growth Habit Annual or biennial, glabrous, coarse, scabrous or hispid
    Growing Climate Cool climate
    Soil Well-drained
    Plant Size 30–120 cm
    Lifespan One year
    Stem tout, erect, branched
    Leaf Rosette, pinnate, Length (smaller ones): 13 cm (5 inch)
    Flower Purplish, pink – white
    Seed pods (Fruit) Indehiscent, lanceolate, cylindrical-conical, Length: 2-12 inch; Young: Green, Mature: Brown
    Taproot shape and size Swollen, oblong or globose; 1–100 × 0.5–45 cm
    Taproot color White, pink, red, black
    Taproot flesh White
    Weighs About 60 lb (27 kg)
    Flavor/aroma Sharp
    Taste Crisp, sweet
    Seed 2 to 4 seeds; globose or ovoid, ridged, Diameter: 2.5–4 mm
    Varieties/Types
    • White Icicle
    • Sparkler
    • Cherry Belle
    • White Beauty
    • French Breakfast
    • Early Scarlet Gold
    • Daikon Long White
    • Fire and Ice
    Major Nutritions Vitamin C (Ascorbic acid) 17.2 mg (19.11%)
    Vitamin B9 (Folate) 29 µg (7.25%)
    Copper, Cu 0.058 mg (6.44%)
    Vitamin B6 (Pyridoxine) 0.082 mg (6.31%)
    Potassium, K 270 mg (5.74%)
    Total dietary Fiber 1.9 g (5.00%)
    Iron, Fe 0.39 mg (4.88%)
    Iodine 7 µg (4.67%)
    Vitamin B5 (Pantothenic acid) 0.191 mg (3.82%)
    Manganese, Mn 0.08 mg (3.48%)
    Health Benefits
    • Treats jaundice
    • Prevent piles
    • Urinary disorders
    • Helps in losing weight
    • Cardiovascular health
    • Treats cancer
    • Treats leucoderma
    • Cures constipation
    • Respiratory health
    • Maintains the level of blood pressure
    • Good for diabetic patients
    • Skin ailments
    • Treatment for fever
    • Kidney ailments
    • Anti-pruritic properties
    • Keeps the body hydrated
    • Relieves sore throats
    • Enhances immune system
    • Liver functions
    Calories in 1 cup slices (116 gm) 19 Kcal.
    How to Eat
    • The seeds are sprouted and consumed raw.
    • The Radish bulb is consumed eaten raw or steamed.
    • Radish is used in salads and added in European dishes.
    • The leaves are used in recipes such as potato soup or served as side dish.
    • It is blended with fruit juices as well.
    • Seed pods are eaten raw, stir fried or pickled.
    • Leaves are eaten as salad.
    • Seeds are used as a spice.
    • The roots of Radish are consumed baked, raw, roasted and cooked in soups, stews, stir fried, steamed with olive oil.
    • Radish is consumed raw, pickled, salads and made cakes.
    • The sour pickle which is prepared from radish taproots is consumed in India, Bhutan and Nepal.
    • It is also used as a base for soup.
    • The young leaves are consumed raw or prepared as greens.
    • The greens are blended in smoothies.
    • The seed pods are eaten cooked, raw, or stir fries.
    Other Facts
    • The radish is one of the members of Brassicaceae family which includes broccoli, cauliflower, cabbage and turnip.
    • The construction workers of the Pyramids were paid in terms of onions and garlic instead of coins.
    • For the ancient Egyptians, Radish seeds were considered as an important oil source before olive trees were introduced.
    • In Ancient Greece, Radish was offered to Apollo.
    • Radish is grown as an annual plant.