*Radish is the edible root of the plant Raphanus sativus, a member in the Brassicaceae.

*The shape varies from round to elongated to napiform, and size varies from small (2-5 cms) to large (weighing up to 10 Kilograms).

*Radishes come in a variety of colors like light pink, deep pink, reddish pink, reddish purple, light purple, white, creamy white, etc.

*It has a slightly stronger and pungent flavor, and a crisp texture.

*It can be eaten raw as well as cooked.

*Radishes are mostly of two varieties – spring or summer variety and winter variety.

*Buying and storage: Select radishes that are fresh, healthy-looking and plump without any wrinkles, bruises, or soft spots. Store them in the cupboard in a cool dry place away from heat and light. These can also be stored in the refrigerator to increase its shelf life.

Is it raw?

Yes, fresh radishes are raw.

Health Benefits

1. Radishes are low in calories, carbohydrates, proteins with absolutely no fat or cholesterol, but provide a good amount of vitamins and minerals.

2. Good source of dietary fiber. Contrary to the popular notion, beans have more fiber than most fruits and vegetables. It is a good source of both soluble and insoluble dietary fiber.

3. Excellent source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.

4. Good source of vitamin B6 and folic acid, both of which play a very important role in cell division and the synthesis of hemoglobin.

5. Moderate source of other B – group vitamins like thiamine, riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

6. Moderate source of copper and manganese, which reduce the risk of inflammatory diseases, enhance the activity of certain enzymes and also play a role in detoxification reactions.