|Radish Sprouts Quick Facts|
|Origin||Probably, it was originated in Eurasia.|
|Major nutrients||Vitamin C (12.22%)
Vitamin B9 (9.00%)
Vitamin B6 (8.31%)
Vitamin B3 (6.78%)
|Health benefits||Promote Digestion, Cardiovascular health, Cancer prevention, Assist to lose weight|
Radish sprouts possess mild peppery flavor resembling radish plants. Other sprouts are bit bland or dull but radish sprouts make a pleasant contrast with a hit of spice. It has gained popularity as it contains naturally occurring plant estrogens which are similar to human estrogen and are helpful with symptoms associated to menopause, fibrocystic disease and hot flashes. It is a great source of Vitamin B, A, E, C and K and possess chlorophyll and essential amino acids.
With a sense of fullness, Radish sprouts assist weight loss. The enzymes break down starch in foods that promotes nutrient absorption. Like other sprouts, they are added to sandwiches, salads and stir fry dishes which provide a crispness and mild taste. These sprouts are hot which evokes zippy taste of radishes. Various vegetable seeds and legume could be sprouted in the kitchen and used as nutritious fresh food. With the light green developing leaves, use it as an addition to meals.
These sprouts contain 29 times more content of Vitamin C in comparison to milk and four times more Vitamin A. In comparison to potato, it has 10 times more calcium and more vitamin C if compared to pineapple. Study has shown that Radish sprouts possess high content of isothiocyanates and glucosinolates in comparison to mature radish taproot with significant amounts of phenolics.
Health Benefits of Radish sprouts
Radish sprouts are gaining much popularity among health conscious to add superfoods to the diet. It is packed with vitamins and research shows that this sprout is effective to prevent cancer in comparison to broccoli sprouts. Here is some health benefits discussed on radish sprouts:
- Promote Digestion
Radish sprouts may be helpful to promote digestive health. An animal study shows that an extract of Chinese radish sprouts helps to promote bile flow. Bile assists in breakdown of fats and enhances digestion. Daikon radish or Chinese radish sprouts possess strong and peppery radish flavor so is used commonly in salads, sushi and also as a garnish.
- Cardiovascular health
Radish sprouts are a great source of folate. It provides quarter of daily recommended value of folate in 100 grams of Radish sprouts. Folate promotes cardiovascular health by breaking down an amino acid, homocysteine, which promotes atherosclerosis. Moreover, it offers adequate folate and vitamin B6 which is a nutrient that break down homocysteine.
- Cancer prevention
Broccoli sprouts has high content of glucosinolate which is known for its anti-cancer properties. If compared to broccoli sprouts, radish sprouts contains more anti-cancer properties. Study resulted that red radish and broccoli sprouts ranked high. Edible sprouts such as cabbage, broccoli, choy sum, mizuna, turnip, garden cress, kohlrabi sprouts and komatsuna contains epithiospecifier protein which is a compound that obstructs conversion of glucosinolates into isothiocyanates.
- Assist to lose weight
Radish sprouts are a smart choice for those who are trying to lose weight. Radish sprouts have low content of calories and loaded with vitamin C. Study found that people having low Vitamin C burned 25 percent less fat in comparison to those with adequate amount of Vitamin C during 60 minute walking session on treadmill. The body use Vitamin C to make a compound called carnitine which promotes body to convert fat into fuel rather than storing as body fat.
- 3–4 tablespoons (44.4–59.2 ml) sunflower or safflower oil
- 1 tablespoon (14.8 ml) toasted Sesame oil
- 2 medium carrots, grated
- 1 onion, diced small
- ½ cup chopped (118.4 ml) celery,
- ½ medium daikon radish, grated (optional)
- Sliced paper thin
- 2–3 tablespoons (29.6–44.4 ml) finely grated fresh ginger
- 3–4 shitake mushrooms, sliced thin (rehydrate if they start out dry) (optional)
- ½ teaspoon (2.5 ml) ground Black pepper
- ½ cup (118.4 ml) dulse seaweed, rinsed
- 2–3 tablespoons (29.6–44.4 ml) Rice vinegar
- 1 cup (236.8 ml) thin rice noodles
- 1 tablespoon (14.8 ml) kudzu (dissolved first in a few tablespoons of cold water)
- 2–3 tablespoons (29.6–44.4 ml) soy sauce or tamari
- 2 tablespoons (29.6 ml) 100 percent maple syrup
- 1 big (4 × 8 inch / 10.2 × 20.3 cm) tray radish sprouts, chopped
- 1 bunch scallions, finely chopped
- 1–2 tablespoons (14.8–29.6 ml) miso
- In a skillet sauté the onions in oil. When the onions are translucent add the carrots and celery. Sauté another minute and add the grated daikon radish and mushrooms. Sauté another minute and add the ginger, black pepper, and seaweed. Cover with about 1 to 2 inches (2.5–5.1 cm) of water.
- Simmer until veggies are cooked through. Add enough water to cover the veggies, plus another 2 to 3 inches (5.1–7.6 cm). Bring to a boil and add rice noodles, rice vinegar, kudzu, maple syrup, and soy sauce or tamari. Cook until noodles are tender.
- Remove from heat and add scallions, radish sprouts, and miso. (Don’t boil this after you add the miso. Miso should never be boiled, or the healthy bacteria is killed.)
SPROUTED SUMMER ROLLS
Makes: 8 Prep: 20 minutes
- ½ mild red chile, finely chopped
- ½ garlic clove, very finely sliced
- 2 tbsp. rice wine vinegar
- 1 tbsp. lime juice
- 1 tbsp. sugar
- 1 tsp. fine sea salt
- 1oz (30 g) cellophane noodles
- 8 6-in (15 cm) rice paper wrappers
- 1 carrot, peeled and julienned into 2-in (5 cm) pieces
- 2-in (5 cm) segment English cucumber, quartered, deseeded, and finely julienned
- Handful of radish sprouts
- Handful of mustard sprouts
- ½ oz (15g) pea shoots
- Large handful of mixed mint, cilantro, and Thai basil leaves, roughly chopped
- To make the chile-lime dipping sauce, whisk together the chile, garlic, vinegar, lime juice, sugar, and salt with 3 tablespoons warm water. Set aside. To make the cellophane noodles, place them in a bowl and cover them with just boiled water. Let sit for 5 minutes, then drain and dry thoroughly.
- Soak 1 rice paper wrapper in a bowl of warm water for 10–15 seconds. Once soft, place wrapper on a clean, damp tea towel. On the bottom third of the paper, make a rectangular pile of 1 tablespoon of the noodles and equal quantities of the vegetables, sprouts, and shoots, leaving ½ inch (1cm) of space on each side. Top with a sprinkle of chopped herbs.
- Lift the bottom edge of the rice paper and fold it over the filling. Tightly tuck the sides in and over the edges of the filling, then roll up the summer roll, keeping the filling tucked in.
- Place the roll seam-side down on a serving plate and cover with a second clean, damp tea towel. Continue to make the rolls until all the filling is used up. When you have made the last roll, serve immediately with the dipping sauce alongside.
Spicy Sprout Salad
- ¼ cup radish sprouts
- ¼ cup alfalfa sprouts
- 1 tablespoon lemon juice
- ½ cup avocado
- ½ cup red bell pepper
- ½ cup tomato
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2–4 tablespoons water, as needed
- 2 cups buckwheat groats, sprouted
- To prepare these sprouts, soak 3 tablespoons alfalfa seeds and radish seeds for 8–12 hours. Drain and rinse. Then transfer the seeds to a sprouter. Sprout for 5 days, and rinse the seeds two or three times a day. Rinse the sprouts to remove the hard hulls and they are ready to use.
- Place all the ingredients into a blender and blend together until smooth.
- Toss the dressing with the buckwheat groat sprouts and serve.
- Limit its intake.
- Allergic people should avoid it.