Radishes

Radishes have a long history in the human diet. Egyptians began cultivating radishes (though a black species of radish different from the popular red type that comes to mind) almost 4000 years ago. Though mostly composed of water, radishes contain high levels of minerals and nutrients such as calcium, magnesium, copper and vitamin B6 and C. In fact, radishes contain as much potassium as bananas. Plus the high water content in radishes makes them quite filling and therefore, a great diet food. Radishes are great for your stomach and liver and have been shown to exhibit some detoxification properties, factors which contribute to cancer prevention. Supposedly, radishes can also aid in treating “headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia.” For any or all of these benefits, add radish to seemingly unexpected dishes. For example, sliced radishes on any sandwich add a little extra crunch and kick!

Try to buy radishes that are firm and brightly colored with crisp green leaves because these will have a stronger peppery flavor.