Radishes are members of the cruciferous family of vegetables. Like their relatives – broccoli, cabbage, and kale – radishes have a distinct flavor and contain with cancer-fighting phytonutrients.

Typically enjoyed raw, radishes come in variety of shapes and colors and add bite to salads and soups with negligible calories.

Radishes are an excellent source of vitamin C and also contain glucosinolates.

Antioxidant Score (ORAC)=1,736

Selecting and Storing Radishes

Choose well-shaped radishes with good color and a smooth, unblemished surface. Store radishes in plastic bags for up to two weeks in the refrigerator.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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