Radishes Recipes

Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting.

Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of korean radishes are called mucheong and used as vegetable in various dishes.

In a 100 gram serving, raw radishes provide 16 calories and have a moderate amount of vitamin c (18% of daily value), with other essential nutrients in low content (table). A raw radish is 95% water, 3% carbohydrates, 1% protein, and has negligible fat.

Try our radishes recipes and be healthy and enjoy.

This book contains radishes recipes like

Sauteed radishes

Radish revival

Radish and butter spread

Roasted radishes

Rice and ham salad and many more....

Dettagli