Often relegated to a topping for a salad or, even worse, dismissed all together, the radish is one of the least appreciated nutritionally beneficial vegetables in the produce section. A serving of this slightly-spicy root contains nearly 9 milligrams of vitamin C, an essential nutrient that not only helps to support a healthy immune system, but also helps to maintain strong bones, teeth, and blood vessels.
Like many vegetables, especially roots, one of the many benefits of radishes include its high content of fiber. With one serving providing 4% of your daily necessary intake, which is fairly high considering the low calorie count of a serving of radishes, regularly consuming this vegetable can help you to meet your daily fiber intake with ease.
Studies have shown that eating a diet high in fiber can not only reduce your risk of colon cancer, but also help to protect you from diabetes and heart disease. In addition to protection from colon cancer, the benefits of radishes include protection from all types of cancer. Research indicates that a compound naturally occurring in radishes can actually alter the genetic makeup of cancer cells, causing them to die off.
On top of the vitamin C and fiber found in radishes, they are also considered a good source of potassium, which helps to regulate blood pressure, calcium for strong teeth and bones, and folic acid, which is vital for women of childbearing age.
With all of these health benefits, radishes are also incredibly waistline friendly, with a serving containing less than 20 calories. And while they are certainly good on a veggie platter or atop a salad, they can also be used in a variety of dishes: the possibilities, and benefits, are endless!
Radishes can also be combined with vegetable juicing recipes if you want to add a little extra spice. They can make a great addition to tomato based juicing recipes or just about any more greens focused type of recipe blend.