Radish (Raphanus sativus)

A cruciferous root vegetable and part of the Brassicaceae family, which also includes cabbage, broccoli, cauliflower and Brussels sprouts. The cruciferous vegetables contain constituents called Glucosinolates which, break down to Isothiocyanates and Indoles and have anti-cancer properties and may reduce cancer risk (Melrose 2019, Murillo & Mehta 2001).  

Historically radishes were considered good for the liver due to the sulfur containing compounds known to enhance bile flow, support liver function and detoxification (Nho & Jeffery 2001).  

Radishes are a great source of vitamin C and calcium. Certain varieties are good sources of molybdenum, a trace mineral, folic acid and potassium. Cooking radish roots destroys the vitamin C content. The Asian variety or radish, Daikon, contains good amounts of copper and potassium (Murray & Pizzorno 2005 p. 226-229).  

The radish comes in red, white and black. Flavour varies from mild to very sharp. Radish greens go well in salads and provide a peppery taste. The greens contain more vitamin C, calcium and protein than the roots (Murray & Pizzorno 2005 p. 226-229).  

Radish with the greens attached will last 3-5 day refrigerated. However, if you chop the leaves off and place in an airtight glass container in the fridge, radishes will last 2-4 weeks! (Murray & Pizzorno 2005 p. 228)….. WOW!

Contraindications:

Theoretically, large amounts should be avoided in gallbladder disease, gallstones and gallbladder obstructions.

References:

Melrose, J. (2019). The Glucosinolates: A Sulphur Glucoside Family of Mustard Anti-Tumor and Antimicrobial Phytochemicals of Potential Therapeutic Application. Biomedicines. 7:62. Doi: 10.3390/biomedicines/7030062.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784281/pdf/biomedicines-07-00062.pdf

Murray, M., Pizzorno, J. Pizzorno, L. (2005). The Encyclopedia of Healing Foods: The most comprehensive, user-friendly A-Z guide available on the nutritional benefits and medicinal properties of food. London UK: Hatchett / Piatkus.

Murillo, G. Mehta, R.G. (2001). Cruciferous Vegetables and Cancer Prevention. Nutrition & Cancer. 41(1&2): 17-28. Doi: 10.1080/01635581.2001.9680607. https://www.researchgate.net/publication/11280514_Cruciferous_Vegetables_and_Cancer_Prevention

Nho, C.W. & Jeffery, E. (2001). The Synergistic Upregulation of Phase II Detoxification Enzymes by Glucosinolate Breakdown Products in Cruciferous Vegetables. Toxicology & Applied Pharmacology. 174(2): 146-152. Doi: 10.1006/taap.2001.9207. https://sci-hub.se/10.1006/taap.2001.9207