73. RADISH

                                                         RADISH

Nutrition in 100 gm (root)
Energy: 20 kcal
Carbohydrates Sugar Dietary fibre	3.4 gm 1.86 gm 1.6 gm
Fat	0.10 gm
Proteins	0.68 gm
Vit B1 (Thiamin)	0.012 mg
Vit B2 (Riboflavin)	0.039 mg
Vit B3 (Niacin)	0.254 mg
Pantothenic acid (Vit B5)	0.165 mg
Vit B9 (Folate)	25 µ gm
Vitamin C	14.8 mg
Calcium	25 mg
Iron	0.34 mg
Magnesium	10 mg
Phosphorus	20 mg
Potassium	233 mg
Zinc	0.28 mg

                

Radish or ‘mooli’ is a root and it can be eaten raw in salad but it tastes bitter and hot. It also has a strong smell. This caused due to chewing glucosinolates and the enzyme myrosinase present in the radish. When both of these are brought together, they form allyl isothiocyanates. Radish is also used in curry.

Radish is rich in ascorbic acid, folic acid and potassium. They are also rich in vitamin B6, riboflavin, magnesium, copper and calcium.

        There are different types of radish like Red radish, French breakfast radish and Daikon radish.

The leaves of radish are also edible raw or cooked in curry. Seeds are sometimes used in salads.

Benefits:

1. Jaundice: Grind one big bunch of radish leaves and drink the juice once per day.

2. Diabetes: Grate radish and mix with curd. Eat once a day.

3. Asthma: Grate radish and mix with lemon juice and salt.

4. Skin allergy: Drinking radish juice is a good cure for skin allergy.

5. Radish is also used in the treatment of many diseases like whooping cough, cancer, gastric problems, liver problems, arthritis, gallstones, kidney stones and intestinal parasites.

6. Oil extracted from seeds of some varieties of radish is used as biofuel. This oil is not edible.  Wild radishes contain 48% oil content.

7. Piles: Take half a glass of radish juice twice a day for one month.