radishes

Generality

Radishes (or radishes ) are edible roots framed in the group of vegetables; moreover, containing good amounts of vitamin C (ascorbic acid), they can also be cataloged in the seventh food group.

The radishes normally consumed in Italy are called common radishes and, according to the classification of Linnaeus, belong to the Brassicaceae family, Genus Raphanus, Species sativus ; the binomial nomenclature of common radishes is therefore Raphanus sativus . At the same time, according to the same botanical classification, on the Italian territory there is another species of radish called wild radish (binomial nomenclature Raphanus raphanistrum L.); the only big difference between the two is the shape of the seeds (siliqua - siliquetta). NB : the hybrid between the common radishes and the wild radishes is called Raphanus X micranthus .

From the botanical point of view, radishes are the subject of numerous controversies concerning the correct classification; the presence of externally red-violet and other white or yellow "varieties", as well as the presence of round and elongated radishes, has given rise to different methods of differentiation. However, although a certain selectivity in reproduction is observed (conservation of the structural characteristics from one generation to another), the nutritional contribution of the various types of radishes is rather uniform (with very small discrepancies).

Nutritional composition of radishes - Reference values ​​of the INRAN Food Composition Tables

Nutritional values ​​(per 100 g of edible portion) Edible part 99.0% water 95, 6g Protein 0.8g Prevailing amino acids - Limiting amino acid - Lipids TOT 0.1g Saturated fatty acids - mg Monounsaturated fatty acids - mg Polyunsaturated fatty acids - mg Cholesterol 0, 0mg TOT Carbohydrates 1.8g Complex glucides 0.0g Soluble sugars 1.8g TOT food fiber 1, 3g Soluble fiber 0, 07g Insoluble fiber 1, 23g Power 11, 0kcal Sodium 59, 0mg Potassium 240, 0mg Iron 0, 9mg Football 39, 0mg Phosphorus 29, 0mg Thiamine 0, 03mg Riboflavin 0, 02mg Niacin 0, 40mg Vitamin A tr C vitamin 18, 0mg Vitamin E - mg

The radish plant is herbaceous. Rarely reaches (and in any case does not exceed) the height meter (on average about half); it is a biennial type and produces only one fruit at a time. Radishes exceed the winter season in the form of seed but at the time of germination they grow very quickly. At cultivation level, in addition to obtaining annual or even perennial (and non-biennial) plants, it is possible to gather radishes already twenty days after planting, but only by forcing.

The edible portion of radishes is the root, although some also eat the young basal leaves. The root of the radishes, of large dimensions and turgid to the touch, encloses the liquids and the nutritional molecules decisive to the development of the fruit; obviously, to consume the radishes at the most of their organoleptic and gustatory characteristics, it is necessary to pick them before they emit the flower and then the fruit.

Nutritional properties

Radishes are vegetables with a low calorific value and a high content of water, fiber, mineral salts and vitamins. In addition, they contain good amounts of radish, which together with glucobrassicin, synapine, allyl and butyl thiocyanates, make up a medicated sulfur essence. This mixture appears to possess cholecystokinetic properties, therefore useful in the treatment of biliary dyskinesia or chronic biliary disorders (especially when accompanied by dyspepsia and constipation); others cite rafanol as a powerful antilitisiaco (against liver stones).

Rafanin also seems to play an important role, specifically it seems very useful as a bacteriostatic (antibiotic property).

Some argue that radishes also boast a certain anthelmintic (vermifuge), antispasmodic (for muscles and the nervous system), pro-appetizing and pro-digestive power.

All energy nutrients are present in very small quantities, with a slight prevalence of fructose on proteins and lipids. Among the mineral salts there is a good concentration of potassium, while among the vitamins, ascorbic acid or vitamin C stands out (a powerful antioxidant involved - among other things - in the preservation of the immune system).