Black Radish
Raphanus niger

Black radishes belong to the Cruciferae family.
We think that this ancient vegetable comes from Asia, although we know the Egyptian were making oil from radish seeds.
It is a root vegetable the size of a turnip, with a black skin and white flesh.
They have a strong bitter flavor and are often responsible for bloating.

Health benefits
Black radish is not really nutritious but has many medicinal properties. It is rich in vitamin C which makes it an interesting ally during these winter months. Vitamin C helps us fight infections and free radicals.
Black radish also contains B vitamins and sulfur.

Its high content of fiber increase peristaltic movements. In addition, it contains large amounts of water. Both water and fiber help our transit and people who suffer from constipation may benefit from this vegetable.

It contains a variety of chemicals that increase the flow of bile which play an important role in the digestion process. Radish help maintain a healthy gallbladder.

It also has an antibacterial effect on our digestive flora.

Black radish juice is used to treat cough and to fortify.

Caution:
People with gallbladder problem (stones, obstructions,...) should not eat too much of this vegetable as well as people with hepatic problems.

How to eat it?
The skin of the radish is hard and must be removed.
Black radishes can be eaten raw. Grated you can serve them as a salad but they should be salted and cream added to tame their strong flavor.
You can also cook them like you would do with turnips.

Peak season
Black radish is at its best in winter.

Storage
When purchased, black radishes must be firm with unblemished skins. Avoid a radish that is soft or wrinkled.
Like other root vegetables, black radish keeps well in a cool area. You can store them for up to 3 weeks.

Nutritional values

USDA Nutrient Database for Standard Reference, Release 13 (November 1999)

Nutrients
Units
Radish - raw
Water
g
94.84
Energy
kcal
20
Protein
g
0.6
Total lipid (fat)
g
0.54
Carbohydrate
g
3.59
Fiber, total dietary
g
1.6
Minerals
Calcium
mg
21
Iron
mg
0.29
Magnesium
mg
9
Phosphorus
mg
18
Potassium
mg
232
Sodium
mg
24
Zinc
mg
0.30
Copper
mg
0.04
Manganese
mg
0.07
Selenium
mcg
0.7
Vitamins
Vitamin C
mg
22.8
B-1 (thiamin)
mg
0.005
B-2 (riboflavin)
mg
0.045
B-3 (niacin)
mg
0.3
B-5 (pantothenic acid)
mg
0.088
B-6 (pyridoxine)
mg
0.071
Folate
mcg
27
B-12
mcg
0
Vitamin A
I.U
8
Vitamin A
mcg RE
1
Vitamin E
mcg ATE
0.001
Lipids
Fatty acids, saturated
g
0.03
Fatty acids, monounsaturated
g
0.017
Fatty acids, polyunsaturated
g
0.045
Linoleic acid (18:2)
g
0.016
Alpha-linolenic acid (18:3)
g
0.029
Cholesterol
mg
0

Realized by Laurence LIVERNAIS-SAETTEL, dietetian
© Copyright L. Livernais-Saettel 2000
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