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  Fruits Vegetables
es en ca
 
Radish, Raphanus sativus / Cruciferae (Brassicaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 12.00-15.00 kcal
Fats: 0.15-0.20 g
Fibres: 0.90-2.50 g

Fat Acids

Saturated: 0.10-0.10 g
Polyunsat.: 0.10-0.10 g

Minerals

Calcium: 19.00-33.00 mg
Zinc: 0.200-0.265 mg
Chlorine: 19.00-37.00 mg
Phosporus: 20.00-29.00 mg
Iron: 0.400-0.800 mg
Magnesium: 5.00-15.00 mg
Manganese: 0.050-0.100 mg
Potasium: 240.00-322.00 mg
Selenium: 1.90-2.00 µg
Sodium: 11.00-18.00 mg
Iodine: 1.00-8.00 µg
Proteins: 0.70-1.05 kcal
Carbohidrates: 1.89-2.20 g

Liposoluble Vitamins

A Retinol: 0.00-1.57 µg
A Carotenoids: 9.00-9.00 µg
E or Tocoferol: 0.00-0.00 mg
K or Filoquinone: 0.10-0.10 µg

Liposoluble Vitamins

B1 or Thiamine: 0.030-0.030 mg
B2 or Riboflavine: 0.014-0.030 mg
B3 or Niacine: 0.40-0.40 mg
B5 or Pantothenic Acid: 0.180-0.180 mg
B6 or Piridoxine: 0.060-0.070 mg
B9 or Folic Acid: 16.00-27.00 mg
C or Ascorbic Acid: 16.00-27.00 mg
Radish
Radish is the fleshy "root" that is obtained from the plant with the same name. It has a pungent taste and it is consumed as a vegetable. There are varieties of spherical, conical, cylindrical and oval shape. They are covered by a rind of diverse colours; red, white, purple, black or red and white, although the most frequent varieties are red. The flesh is white except for some Asian varieties that are pinkish.
Nutrition and eating
Most of the therapeutic properties of radish are due to the presence in their composition of certain sulphured compounds. It has a stimulating effect in the digestive glands, increasing the appetite at the same time. For that reason, its consumption is indicated in case of anorexia as well as biliary and hepatic pathologies. The sulphured compounds have also an antibacterial and antiviral function, along with balsamic and expectorating effects. For that reason it can be included in the diets of people with respiratory problems. Its diuretic effect is due to the sulphured compounds and it is fostered by its potassium content.
The fruit
Radish (Raphanus sativus) is the fleshy " root" that is obtained from the plant with the same name. It has a pungent taste and it is consumed as a vegetable. There are varieties of spherical, conical, cylindrical and oval shape. They are covered by a rind of diverse colours; red, white, purple, black or red and white, although the most frequent varieties are red. The flesh is white except for some Asian varieties that are pinkish.

Actually, radish is not a "root’, but the common name given to the edible part formed by the enlarged hypocotil.

It is not one of the most interesting vegetables for its nutritional properties. Its main contribution is rather insignificant, offering a refreshing and stimulating effect and a small quantity of vitamin C and B1.

Its culture in Spain is usually intended for the domestic and local use, although there are some runnings at commercial level. The output in most of the regions respond to the demand of the market and only the areas of the Levante are allowed to divert the produce to other consuming centres thanks to the quality of their climate, that enables the supply of this vegetable during the winter months.

It is usually consumed eaten raw, as a snack or part of salads, sandwiches or other meals. Its taste varies according to the variety, being the smallest and elongate of red and white colour the softest. Once grated it is commonly used in meat sauces. In many areas of the world the leaves of the plant are eaten when fresh, prepared in a similar way as spinach.

If they are stored in the fridge at 0ºC and 90-96% of relative moisture they last up to 3-4 weeks.

Each 100 g of edible fresh produce supply of around 12 kcal of energetic value, being these figures quite low, reason why they are included in slimming diets.
The plant
The radish belongs to the Cruciferae family and its scientific name is Raphanus sativus L.

It is an annual or biennial plant. It has a thick, fleshy root, varying in shape and size, of a red, white pink or dark brown skin or tinged with multiple colours. Its taste is more or less pungent. Before the flowering, the stem is short, with a rosette of leaves. Afterwards, when the plant blooms, it is elongate, reaching up to 0,50 m and 1m. The stem has a glaucus colour and is somewhat pubescent.

The leaves are basal, petiolate, glabrous or slightly hairy, lobate or pinnate. It has between 1 and 3 pairs of lateral segments with irregularly sawed edges; the terminal segment is orbicular and larger than the lateral ones. The cauline leaves are scarce, small, oblong, glaucus, somewhat pubescent, and less lobate and sawed than the basal.

The flowers are arranged on thin, ascending pedicels, in large and opened clusters. The sepal are erect and the petals are almost always white, sometimes pink or yellowish, with violet or purple nerves. They have 6 free stamina and a slender style with a slightly lobate stigma. The fertilization is alogamous.

The fruit is a 3-10 cm long silicle, spongy, indehiscent, with a long tip. The seeds are globose or almost globose, pink or pale chestnut-coloured, with a yellowish tinge. Each fruit contains from 1 to 10 seeds in a spongy tissue.
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