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Short Description : White radish
Radish is an edible root vegetable with a pungent taste. The parts of the radish plant that are commonly consumed are the leaves, flowers, pods, and seeds. The scientific name of radish is Raphanus sativus which belongs to the Brassicaceae family. Radishes are also known as daikon in some parts of the world, primarily in Asian markets.
According to the USDA National Nutrient Database, radish is rich in various nutrients which include potassium, calcium, sodium, and vitamin C. It contains vitamins including B-vitamins (thiamin, niacin, riboflavin, folate, and vitamin B6), vitamin A and vitamin K. It also provides minerals such as iron magnesium, phosphorus, and zinc.
Radishes are very good for the liver and stomach and act as a powerful detoxifier too. For many hundreds of years, it was considered by most that radishes would help purify the blood by eliminating toxins and waste. In the 17th century, it was thought that radishes are extremely useful because they remove bilirubin and keep their production at a stable level.