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Radish

Also call: 

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DESCRIPTION

A small green vegetable looks similar to the small turnip with bright red skin, some other varieties can be white and has a peppery white flesh. 

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HISTORY AND ORIGIN

The radish was known to be cultivated in Egypt 2000 years ago but it is believes to be originated in China or the Middle Asia.  Many herbal remedies recommend radishes as a cure for melancholy.

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BUYING AND STORAGE

Select fresh Radishes that are firm and crisp with bright colouring and healthy leaves.  Refrigerate Radishes wrapped in plastic bag and will keep for 1 week.

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PREPARATION AND USE

Rinse well and trim the ends.  Leave whole, slice or shred.  Serve whole or slice as dips, or raw in salads.

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NUTRITIONAL INFORMATION

An excellent source of vitamin C.

bulletMAJOR NUTRIENTS
 
SERVING SIZE:  100 grm    
 
* ENERGY: 53 kj * IRON: grm
* PROTEIN: 1 grm * POTASSIUM: grm
* FAT: grm * CALCIUM: grm
* CARBOHYDRATE: 2 grm * VITAMIN A: mg
* DIETARY FIBRE: 1 grm * VITAMIN B: mg
* SODIUM: 20 mg  * VITAMIN C: 21 mg
 
 
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VARIETY

CHINESE WHITE RADISH:  Also called Giant White Radish and Loh Bak.  Long white radish shape of a carrot and use in chinese cooking.           

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RECIPE  click here

 

 

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Last modified: July 19, 2003