Radishes

Season: May to October

Description: Radishes are a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C helps protect skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Radishes also contain potassium and folate. Potassium helps maintain healthy blood pressure and folate may reduce your risk of heart disease. Eating foods with folate before pregnancy helps lower the risk of delivering a baby with neural tube defects.

Vitamins: Vitamin C, Potassium, Folate

Selection: Choose well-formed radishes without black spots and a crisp texture. If greens are still attached, they should be fresh and a dark green color.

Storing: Radishes in plastic bags in the refrigerator for 5 to 7 days. Before storing, cut the green tops off.

Preparation: Scrub under cool running water. Trim the top and bottom root off of the radish. Radishes do not need to be peeled.

Serving: Radishes can be eaten raw - toss slices on top of a salad.

Recipes containing Radishes:





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