Radishes – Nutrition Information
Radishes and their greens provide an excellent source of vitamin C. Radish leaves contain almost six times the vitamin C content of their root and are also a good source of calcium. Red Globes also offer a very good source of the trace mineral molybdenum and are a good source of potassium and folic acid. Daikons provide a very good source of potassium and copper.
Radishes, like other member of the cruciferous family (cabbage,kale, broccoli, Brussels sprouts), contain cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion. Fresh radish roots contain a larger amount of vitamin C than cooked radish roots. Radish greens, contain far more vitamin C, calcium, and protein than the roots.