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Radishes
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Scientific Name
Raphanus sativus (Brassicaceae family)Common name
Radishes
Radish varieties
There are three radish families: pink, black and daikon.
The pink radish is a fleshy root, elongated or round, with a white and fairly dark pink or red colour, with a tuft of hairy leaves. There are numerous varieties of pink radishes. Small pink radishes, or "all year round radishes", are bi-coloured and produced throughout the year thanks to its many varieties adapted to different climatic conditions. They can be pink, red, elongated, round, pointed, or pink with white tips.
Summer and autumn radishes, which grow more slowly, are larger and enjoy a stronger taste.
Winter radishes sometimes achieve the same volume as turnips; the flesh is firm, compact and strong in flavour; they keep throughout the winter and those with black skins are sometimes wrongly called “horseradish”
Production
Spain, Greece, Israel, the United States, Italy, France and the Netherlands are the main producers of radish. They are avalaible all year long, packed in bags. From March to August, they are sold in bundles with leaves.
The radish is a traditional element of French cuisine.
With 45,000 tonnes produced annually, France is Europe’s leading producer of radishes, just before Netherlands.
Consumption
The radish can be found in stores throughout the year.
Nutritional values (per 100 g)
Raw* | Raw** | RDI*** | |
|---|---|---|---|
Energy | 15 kcal | 16 kcal | |
Proteins | 0.6 g | 0.68 g | |
Carbohydrates | 2.6 g | 3.40 g | |
Fat | 0.3 g | 0.1 g | |
Fibres | 1.2 g | 1.6 g | 30 g |
Sodium | 12 mg | 39 mg | |
Potassium | 243 mg | 233 mg | 2,000 mg |
Vitamin C | 23 mg | 14.8 mg | 80 mg |
Vitamin B9 | 50 µg | 25 µg | 200 µg |
* Ciqual 1995 ** USDA *** Recommended Daily Intake |
Nutritionist’s advice
Very low in calories, pink radishes are rich in vitamin C (for energy) and vitamin B9 (for cell renewal).
Radishes are rich in water and potassium, and low in sodium, giving them natural diuretic properties. Anyone with a big appetite should start their meal with radishes which, when eaten in sufficient quantities, dampen the appetite.
What is about portions...?
-a child portion: ten radishes
-an adult portion: twenty radishes
Cooking and nutrition: tasty combinations
-Pink radishes and salted butter: The tanginess of the radishes is soothed by the full flavour of the butter... eaten with bread, this starter is tasty yet delightfully simple! Vitamin C, A, B9 guaranteed.
-Multicoloured salad: Mix cooked string beans, sweetcorn, cherry tomatoes and sliced radishes together for a fresh, vitamin-filled and colourful salad. Served with a vinaigrette and aromatic herbs, it makes a stimulating starter!
