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FAQs about radishes
Yes, radishes have good nutritional value. They are a good source of Vitamin C and contain 66 kilojoules of energy. Vitamin C has proven to improve bone, skin, and cartilage health, as well as provide a boost to your immune system. Radishes also contain various other vitamins like thiamin, riboflavin, niacin, folate, and vitamin B6. Minerals like calcium, iron, magnesium, manganese, phosphorous, potassium, and zinc are also found in radishes, all of which are part of a healthy diet.
The radish's crisp flesh has a pungent, peppery flavor. They are most commonly sliced and eaten raw in salads, or they are used for dipping. Radishes can be cooked in stews or sauteed in sauces or stir fry. You can eat the entire plant, from leaf to seed. Cooks add the leaves to salads and garnish dishes with them. You can chop the stems and add them to your favorite stir-fry. Even their seeds can be sprouted and eaten raw.
Yes. Like any vegetable that grows in the ground, dirt will be present. Some farmers may use chemicals to treat infections and insects, and there's always the chance of other contaminants reaching the soil around the radish. A gentle scrub in cool water will remove the dirt and other substances.