Table of Contents Hide
- Radishes Nutritional Profile
- How To Nutrients Radishes Food
- How To Serve Nutritious Radishes Food
- Diets That May Restrict or Exclude Radishes Food
- How To Buying This Food
- How To Storing This Food
- How To Preparing This Food
- How Other Kinds of Processing Affect Radishes Food
- Medical Uses and/or Benefits Of Radishes
- Adverse Effects Associated with Radishes Food
- Food/Drug Interactions Radishes
Radishes Nutritional Profile
• Energy value (calories per serving): Low
• Protein: High
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Moderate
• Sodium: Low
• Major vitamin contribution: Vitamin C
• Major mineral contribution: Iron, potassium
How To Nutrients Radishes Food
• Radishes are cruciferous vegetables, members of the same family as broccoli, brussels sprouts, cabbage, and cauliflower. They have small amounts of dietary fiber (insoluble cellulose and lignin) and vitamin C.
• One serving of ten small fresh red radishes has 0.3 g dietary fiber and 3 mg vitamin C (4 percent of the RDA for a woman, 3 percent of the RDA for a man).
How To Serve Nutritious Radishes Food
• Fresh, crisp red or daikon radishes; freshly grated fresh horseradish or recently opened prepared horseradish.
Diets That May Restrict or Exclude Radishes Food
• Antiflatulence diet
How To Buying This Food
Firm, well-shaped radishes. The skin should be clear, clean, and free of blemishes. If there are green tops on the radish, they should be crisp and fresh.
• If you are buying radishes in plastic bags, check them carefully through the plastic to see that they are free of mold.
Misshapen radishes, spongy radishes, radishes with soft spots (which suggest decay or discoloration underneath), and withered or dry radishes (they have lost vitamin C, which is sensitive to oxygen).
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How To Storing This Food
• Cut off any green tops and refrigerate fresh radishes in plastic bags to keep them from drying out.
How To Preparing This Food
• Scrub the radishes under cold running water. Cut off the tops and the roots. Don’t slice or grate radishes until you are ready to use them. When you cut into a radish, you tear its cells, releasing moisture that converts an otherwise mild chemical called sinigrin into an irritant mustard oil that gives radishes their hot taste.
How Other Kinds of Processing Affect Radishes Food
Prepared horseradish should be used within a few weeks after you open the bottle. The longer it is exposed to air, the more bitter (rather than spicy) its mustard oils will be.
Medical Uses and/or Benefits Of Radishes
Lower risk of some kinds of cancer.
Indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols, naturally occurring in radishes, broccoli, Brussels sprouts, cabbage, cauliflower, and other cruciferous vegetables, appear to reduce the risk of some cancers, perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.
• Brussels sprouts, broccoli, cauliflower, and other cruciferous vegetables all contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inactivate and help eliminate carcinogens.
• At the Johns Hopkins University in Baltimore (MD), 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane.
• In 1997, Johns Hopkins researchers discovered that broccoli seeds and three-day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed.
• Five grams of three-day-old broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not been calculated.
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Adverse Effects Associated with Radishes Food
Enlarged thyroid gland (goiter).
Cruciferous vegetables, including radishes, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more.
• Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid disorder.
Food/Drug Interactions Radishes
False-positive test for occult blood in the stool.
The active ingredient in the guaiac slide test for hidden blood in feces, alphaguaiaconic acid, a chemical that turns blue in the presence of blood.
• Alphaguaiaconic acid also turns blue in the presence of peroxidase, a chemical that occurs naturally in radishes. Eating radishes in the 72 hours before taking the guaiac test may produce a false-positive result in people who do not actually have any blood in their stool.
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