This is my fourth article in my series of in season Veg. Today it’s all about the peppery little red radish.
Radishes are members of the Brassicaceae family, which also includes mustard and cabbage. The root of the radish is related to kale, broccoli, cauliflower and horseradish, to name a few.
Nutrition
One cup of raw, sliced radishes (116 grams) contains about:
- 19 calories
- 4 grams carbohydrates
- 0.8 gram protein
- 0.1 gram fat
- 1.9 grams fiber
- 17.2 milligrams vitamin C (21.5% NRV)
History
The history of radish dates back to the pharaohs of ancient Egypt who used them as the staple diet for the labour community that built pyramids. It is learned that the Chinese started cultivating them earlier in 700 B.C., and gave it as a mark of good-will to Japan where it has become the most favoured vegetable and was included in almost all the dishes.
The introduction of the radish in England started in the 1500. The radish crossed the Atlantic when the colonists came along with the seeds, and this vegetable has been popular ever since.
How to Eat?
Top and tail them and place in a bowel of water, then chill in the fridge. An easy go to snack for the what should I have when I open the fridge door! Alternatively slice thinly and mix into a salad for an extra peppery crunch!
Thank you for reading. Locally produced #SeasonalVeg is tasty, nutritious, and sustainable. Find out more at www.vegpower.org.uk/seasonalveg @VegPowerUK
