| Moisture | 94.4% | Protein | 0.7% |
|---|---|---|---|
| Fat | 0.1% | Minerals | 0.6% |
| Fibre | 0.8% | Carbohydrates | 3.4% |
| Calcium | 35 mg | Phosphorus | 22 mg |
| Iron | 0.4 mg | Vitamin C | 15 mg |
The Radish is one of the most commonly used vegetables in India. It is an hairy annual herb. It has no stem or branches, cylindrical in shape, white or red, slightly coarse, fleshy, succulent, and 3 to 7 cm thick, 10 to 20 cm long. it stimulates appetite and promotes a healthy bloodstream. Radish is believed to have originated in Western Asia and now spread all over the World.
The radish is one of the richest sources of iron, calcium and sodium of all the common vegetables. The roots, rather than the leaves of these small plants, are generally used as food item.
The Leaves are also eaten as salad or used in cooking, leaves of radish are diuretic, antiscorbutic and laxative.
The tap root is also strongly antiscorbutic for preventing of curing scurvy and the seeds are expectorant, carminative for relieving gastric discomforts, laxative and stimulant.
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