Radish facts

Radish is crop which has a long cultivation history and is widely grown all around the world. This vegetable is a vital ingredient in cuisines such as Chinese, Japanese and Korean. In East Asian countries the crossings of radish have produced variety of cultivars, with variation in the shape of roots.

Name	Radish
Scientific Name	Raphanus sativus
Native	Its origination believed to be in Eastern Mediterranean region and domestication in pre-Roman times in Europe. It is cultivated throughout the world and consumed as salad vegetable.
Common/English Name	Chinese Radish, Daikon, Common Radish, Fodder Radish, Daikon Radish, Japanese Radish, Garden Radish, Oriental Radish, Leafy Daikon, Radish, Oriental Winter Radish, Wild Radish
Name in Other Languages	Arabic: Fijil, Azerbaijan: Turp Brazil: Rabanete Burmese: Monla Chinese: Lai Fu, Croatian: Rotkvica Czech: Ředkev Seta Danish: Radis, Dutch: Ramenas, Esperanto: Rafaneto, Estonian: Redis, Euskera: Erraso, Finnish: Retikka, French: Radis, Galician: Labestro, German: Bierwurz, Greek: Rapani, Hebrew: Tznonit, Hornjoserbsce (Upper Sorbian): Zahrodna Rjetkej Hungarian: Retek Icelandic: Hreðka, India:- Bengali: Mulla, Hindi: Muli, Malayalam: Mullangi, Marathi: Mūlaka, Punjabi: Mūlī, Sanskrit: Muulaka, Tamil: Mullangi, Telugu: Mullangi, Urdu: Mūlī Indonesia:- Malay: Luba, Javanese: Rades, Sundanese: Lobak Berem, Italian: Ravanello, Japanese: Hatsuka Daikon, Khmer: Chhaay Thaw Kurdish: Tūr Korean: Mu Laotian: Kaad Khaaw Latvian: Redīss Lithuanian: Valgomasis Ridikas Malaysia: Lobak Putih, Nepalese: Mulo Norwegian: Reddik Persian: Torobcheh Polish: Rzodkiewka Philippines:- Cebu Bisaya: Rabanos, Tagalog: Labanos, Portuguese: Rabanete, Romanian: Ridiche Russian: Red’ka Posevnaia Sardinian: Ravanella Scots: Reefort Serbian: Trotkvica Slovak: Redkvica, Slovenian: Retvica Spanish: Labrestos, Sri Lanka (Sinhalese): Rabu Swedish: Rädisa Thai:- Chiang Mai: Hua Phak Kat Khao, Central: Phak Kat Hua, Northern: Phak Poek Hua, Turkish: Trup, Vietnamese: Rađi Welsh: Redis
Plant Growth Habit	Annual or biennial, glabrous, coarse, scabrous or hispid
Growing Climate	Cool climate
Soil	Well-drained
Plant Size	30–120 cm
Lifespan	One year
Stem	tout, erect, branched
Leaf	Rosette, pinnate, Length (smaller ones): 13 cm (5 inch)
Flower	Purplish, pink – white
Seed pods (Fruit)	Indehiscent, lanceolate, cylindrical-conical, Length: 2-12 inch; Young: Green, Mature: Brown
Taproot shape and size	Swollen, oblong or globose; 1–100 × 0.5–45 cm
Taproot color	White, pink, red, black
Taproot flesh	White
Weighs	About 60 lb (27 kg)
Flavor/aroma	Sharp
Taste	Crisp, sweet
Seed	2 to 4 seeds; globose or ovoid, ridged, Diameter: 2.5–4 mm
Varieties/Types	White Icicle Sparkler Cherry Belle White Beauty French Breakfast Early Scarlet Gold Daikon Long White Fire and Ice
Major Nutritions	Vitamin C (Ascorbic acid) 17.2 mg (19.11%) Vitamin B9 (Folate) 29 µg (7.25%) Copper, Cu 0.058 mg (6.44%) Vitamin B6 (Pyridoxine) 0.082 mg (6.31%) Potassium, K 270 mg (5.74%) Total dietary Fiber 1.9 g (5.00%) Iron, Fe 0.39 mg (4.88%) Iodine 7 µg (4.67%) Vitamin B5 (Pantothenic acid) 0.191 mg (3.82%) Manganese, Mn 0.08 mg (3.48%)
Health Benefits	Treats jaundice Prevent piles Urinary disorders Helps in losing weight Cardiovascular health Treats cancer Treats leucoderma Cures constipation Respiratory health Maintains the level of blood pressure Good for diabetic patients Skin ailments Treatment for fever Kidney ailments Anti-pruritic properties Keeps the body hydrated Relieves sore throats Enhances immune system Liver functions
Calories in 1 cup slices (116 gm)	19 Kcal.
How to Eat	The seeds are sprouted and consumed raw. The Radish bulb is consumed eaten raw or steamed. Radish is used in salads and added in European dishes. The leaves are used in recipes such as potato soup or served as side dish. It is blended with fruit juices as well. Seed pods are eaten raw, stir fried or pickled. Leaves are eaten as salad. Seeds are used as a spice. The roots of Radish are consumed baked, raw, roasted and cooked in soups, stews, stir fried, steamed with olive oil. Radish is consumed raw, pickled, salads and made cakes. The sour pickle which is prepared from radish taproots is consumed in India, Bhutan and Nepal. It is also used as a base for soup. The young leaves are consumed raw or prepared as greens. The greens are blended in smoothies. The seed pods are eaten cooked, raw, or stir fries.
Other Facts	The radish is one of the members of Brassicaceae family which includes broccoli, cauliflower, cabbage and turnip. The construction workers of the Pyramids were paid in terms of onions and garlic instead of coins. For the ancient Egyptians, Radish seeds were considered as an important oil source before olive trees were introduced. In Ancient Greece, Radish was offered to Apollo. Radish is grown as an annual plant.