In Russia, this vegetable appeared under Peter I and was one of his favorite snacks.
Radish roots are usually pink and dark red. But there are varieties in other colors too: from purple to white. The shape of radish roots is also varied: from oblong to the "classic" round.
When we cook at home, radishes are used mainly for salads. Recipes with radishes often suggest using not just the roots but the young greens as well. Every national cuisine has its own signature recipes for radish dishes. In India, for example, a white radish recipe recommends using it in a salad along with cucumber. What's more, you dress it with an original sauce of yogurt and nuts. In China, radishes are added to
roast
. In our country, radishes are traditionally served with butter.
In chemical makeup, the radish resembles its closest relative, the daikon-type radish. It also contains elements like iron, calcium, and potassium, though in smaller amounts than the larger radish. But the small radish beats it in B vitamins. Folic acid, also good for the body, is found only in small radishes, while the larger radish lacks it. On top of that, the radish contains mustard essential oil and the antimicrobial substance lysozyme.
Radishes boost the appetite, stimulate and speed up digestion, and have a diuretic effect. A compress of freshly grated radish helps well with arthritis and sciatica.
That said, radishes are contraindicated for a stomach ulcer, as well as for gastritis with high acidity. People with kidney and liver diseases shouldn't overindulge in them.
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