Vitamins and Minerals Found Inside Radishes

Radishes are surprisingly rich in nutrients our bodies seek, even though they are 95 percent water. Radishes can be nutritious when juiced (in small amounts) and combined with other juices. Here are a few of the questions we attempt to answer about Radishes.

• What vitamins in Radishes make them so good for us?
• What is the best method for juicing Radishes?
• What are some great buying tips for Radishes?

Plus, we'll do our best to provide some general information about radishes that you might not find so easily elsewhere on the Internet.

Let's learn more about Radishes...

Vitamins and Minerals in Radishes

Although nearly 95 percent water, radishes are rich in ascorbic acid, folic acid, and potassium. Radishes are also a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. Here is a brief snapshot of some of the vitamins and minerals contained in raw radishes.

Vitamins in Radishes

• Thiamine (Vitamin B1)
• Riboflavin (Vitamin B2)
• Niacin (Vitamin B3)
• Pantothenic acid (Vitamin B5)
• Vitamin B6
• Folate
• Vitamin C

Minerals in Radishes

• Calcium
• Iron
• Magnesium
• Phosphorus
• Potassium
• Zinc

The raw radish flesh has a crisp texture and a pungent, peppery flavor, caused by chewing glucosinolates and the enzyme myrosinase in the radish, that, when brought together form allyl isothiocyanates , also present in mustard, horseradish and wasabi.

One cup of sliced red radish bulbs provides approximately 20 Calories or less, coming largely from carbohydrates, making radishes, relative to their size, a very filling food for their caloric value.

The next time you think about radishes... think about how they might add a boost to your daily nutrition through juicing.

Tips for Juicing Radishes

Juicing radishes can add both flavor and valuable nutrients to most any home-juiced cocktail... or it can result in a not-so-palatable drink that is difficult, if not impossible to swallow.

Here are a few tips for juicing Radishes that may help turn your juicing experience into something you look forward to and thoroughly enjoy.

First, for obvious reasons (if you've ever eaten a radish), they should not be juiced alone as they have a sharp bite and produce a strong tasting juice.

However, small amounts of radish juice combined with other juices can be quite delightful. (Try it with orange-carrot juice!)

A small measure of radish juice mixed with a more palatable juice can restore and strengthen mucus membranes, clear sinus cavities, and soothe sore throats (although I prefer a dash of freshly juiced ginger root added to a fruit or vegetable juice for a sore throat). 

Purchasing Tips for Buying Radishes

If you grow your own radishes, be sure to pick them as soon as they ripen and keep in mind that the hotter the season gets, the hotter the radishes will become.

If you are unable to grow your own radishes, then here are a few tips for buying radishes that may help you get the freshest ingredients. We'll also include a few storing tips for Radishes that you might find helpful.

Regardless which type of radish you choose to buy (small, red and round or the longer tubular type), choose radishes that are firm and crisp.

Sometimes you will find in-store radishes that have their greens attached. This is to signify freshness... but cut the tops as soon as you can as they draw nutrients from the root.

Store cleaned and dried radishes in the refrigerator for a week or so.

We sometimes keep a small handful of cleaned radishes in a container with iced water in the refrigerator to have as a handy chilled and crunchy treat.

General Information About Radishes

This article wouldn't be complete if we didn't include a little general information about Radishes, as well as a few helpful links if you want to explore Radishes further.

Domesticated in Europe in pre-Roman times, the radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family.

Radishes are now grown and consumed throughout the world.

Radish skins come in a variety of colours. Most commonly known is the round, red-skinned variety of radish but other varieties may have a pink, white or gray-black skin, and there is a yellow-skinned variety.

The most popular part of the radish for eating is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.

The bulb of the radish is usually eaten raw, but tougher specimens can be steamed... and as we know from above, they can be enjoyed juiced in small quantities and mixed with other juices.

The seeds of the Raphanus sativus species can be pressed to extract seed oil. Wild radish seeds contain up to 48% oil content, and while not suitable for human consumption the oil has promise as a source of bio fuel. The oilseed radish grows well in cool climates.

The seeds of radishes grow in pods, following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads.

A new species of radish was recently discovered in Japan, which scientists believe is from a hybrid of the "White Icicle" radish and the "Plum Purple" radish. It is a deep purple color and is found mostly at the base of Mt. Fuji in caves. Scientists are calling it the "Night's Air" radish, since it does not grow as well in direct sunlight.

The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants.

Summer radishes mature rapidly, with many varieties germinating in 3-7 days, and reaching maturity in just three to four weeks.

Additional Sources/Resources for Radishes

• Wikipedia - Radish
• NutritionData.com - Radish, raw

Be sure to check out both our "Juicing" and our "Smoothies" sections for delicious recipes and more using Radishes!