Generality
THE radishes (or radishes) are edible roots framed in the group of vegetables; moreover, as they contain good quantities of vitamin C (ascorbic acid), they can also be classified in the VIIth group of foods.
From a botanical point of view, radishes are the subject of numerous controversies relating to the correct classification; the presence of externally red-violet "varieties" and other white or yellow ones, as well as the presence of round and other elongated radishes, has given rise to different methods of differentiation. However, despite a certain selectivity in reproduction (preservation of structural characteristics from one generation to another), the nutritional intake of the various types of radishes is rather uniform (with very small discrepancies).
Nutritional values (per 100 g of edible portion)
The radish plant is herbaceous. It rarely reaches (and in any case does not exceed) one meter in height (on average about half); it is biennial and produces only one fruit at a time. Radishes survive the winter season in seed form but grow very quickly at the time of germination. At the crop level, in addition to obtaining annual or even perennial plants (and not biennials), it is possible to harvest radishes as early as twenty days after planting the plant, but only through forcing.
The edible portion of radishes is the root, although some also eat the young basal leaves. The root of radishes, large and turgid to the touch, contains the liquids and nutritional molecules that are crucial to the development of the fruit; obviously, to consume radishes at their best organoleptic and gustatory characteristics, it is necessary to pick them before they emit the flower and then the fruit.
Nutritional properties
Radishes are vegetables with a low caloric value and a high content of water, fiber, mineral salts and vitamins. In addition, they contain good quantities of horseradish, which together with glucobrassicin, synapin, thiocyanates from allyl And butyl, composes a "medicamentous sulfur essence. This mixture seems to possess cholecystokinetic properties, therefore useful in the treatment of biliary dyskinesia or chronic biliary disorders (especially when accompanied by dyspepsia and constipation); others cite rafanol as a powerful antilitisiaco (against calculi at liver).
Also there horseradish it seems to perform an "important function, in particular it seems very useful as a bacteriostatic (antibiotic property).
Some argue that radishes also boast some anthelmintic (vermifuge), antispasmodic (for muscles and nervous system), pro-appetizing and pro-digestive power.
All the energy nutrients are present in very modest quantities, with a slight prevalence of fructose over proteins and lipids. Among the mineral salts there is a good concentration of potassium, while among the vitamins ascorbic acid or vitamin C stands out (powerful antioxidant involved - among other things - in the preservation of the immune system).
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