Crunchy radishes are a colourful addition to salads. Radishes are fat-free and are a good source of vitamins C, folate and riboflavin (vitamin B2) and they contain minerals such as potassium and calcium. It can be eaten raw or cooked. Remove the leaves (they draw nutrients from the radishes) and store radishes in the crisper section of your fridge. Do not store radishes in plastic bags. Radishes can keep for about two weeks in the fridge.
Radishes are a good source of vitamins C, folate and riboflavin (vitamin B2).
They contain minerals such as calcium, potassium (which helps to regulate blood pressure) and manganese (involved in the regulation of brain and nerve function).
Radishes also contain dietary fibre, which is important for the health of your bowel.
Energy – 100 g of radish supplies 55 kl.
Raw or cooked.