Radishes: properties, benefits and contraindications

Satiating, diuretic, low in calories and with that pungent and slightly spicy taste which, together with their red colour, adds an extra touch to any dish. Discover the benefits of radishes, small and tasty roots perfect to eat in hot weather to stay light, fresh and hydrated. In our article we explain to you because they are goodin which cases it is better to consume them in moderation and which ones recipes you can prepare with radishes.

The nutritional properties of radishes

Radishes are the roots of the plant Radish sativa, which is part of the Brassicaceae family, the same as cabbage and broccoli. And, like these vegetables, they are characterized above all by the high content of some bioactive compounds, called glucosinolatiwhich, as we will see, is attributed a protective effect against different types of cancer.
But radishes are also a mine ofwater: after cucumbers, it is the vegetables that contain the most, as much as 95.6 g per 100 g. They also make many fibers, especially insolubleand among minerals they are aexcellent source of potassium (well 240 g per 100 g), as well as having fair quantities of calcium and phosphorus. Between vitaminshowever, stand out the C and those of the group B. Radishes are pretty much fat-free and they have very few calories: solo 13 per 100 grams.

The benefits of radishes

What are radishes good for? Let’s find out the main health benefits of these vegetables.

A shield against cancer

As we mentioned, radishes are an excellent source of glucosinolatiwhich are precious for the plant because they protect it from fungal infections and parasitic infestations, but they are just as precious for man: the merit goes to theanticancer action that many studies have recognized to these compounds, as he recalls IEO (European Institute of Oncology).
In reality, it is not these substances directly that are beneficial but those into which they are transformed when we cut or chew radishes: these derivatives are called isothiocyanates. Sulforaphane is part of it, which, as he points out Humanitas seems able to damage cancer cellsespecially protecting from prostate, breast, colon and ovarian cancers.

Diuretics and detoxifiers

Radishes are very rich in water and have a very low sodium content: this mix gives them one strong diuretic action which makes them useful for helping the liver eliminate toxins it’s at purify the body. To enjoy their positive effects, in addition to eating them with meals, you can use them to prepare a centrifuga detox to be enjoyed at any time of the day: try to combine them with apples and carrotswhich with their sweetness will create a delicious contrast with radishes, or with apple, spinach and celery.

Aid to control appetite

Thanks to their richness in soluble fiber, radishes they promote satiety e help control appetite: this quality, together with their very low calorie intake, makes them useful for those who want to lose weight. In addition to using them as an ingredient for your recipes, munch on them between meals, such as hungry snack tasty and genuine, or eat them before meals: they will help you not to overdo it at the table.
Soluble fibers also contribute to reduce the absorption of sugars and fats: one more reason to eat radishes if you want to keep fit. The ability to regulate blood sugar levelstogether with the low glycemic index, also makes them food useful for preventing diabetes and ideal to be included in the diet of those suffering from this chronic disease.

Allies of intestinal regularity

As we have seen, radishes are also fiber-rich foods of insoluble type, which once they reach the intestine have the ability to absorb water and make the stool softer: eating these roots, therefore, can contribute to promote bowel regularity it’s at prevent constipation.

Heart health protectors

Thanks to their richness in potassium, an important mineral salt for correct muscle contraction, radishes contribute to protect cardiovascular health because they help check your heart rate it’s at regulate the pressure sanguine. The summer heat, by increasing sweating, increases the risk of deficiencies in this mineral salt: this is why, when radishes are in season, it is important to eat them in abundance to fill up on potassium and counteract its loss.


Radishes are a food that has no particular contraindications and is suitable for everyone. They can however contain goitrogenior antinutrients capable of interfere with iodine metabolism: this mineral is an important thyroid regulatorthen a excessive consumption of radishes could compromise its proper functioning, with consequences such as a reduced production of thyroid hormones and an increase in the volume of this gland, as occurs in hypothyroidism. If you have thyroid problems, ask your doctor for advice.

Radish recipes

Eggs, potatoes, rocket, asparagus: these are just some of the foods radishes go perfectly with to create tasty recipes. These roots are mostly eaten crude, natural, in pinzimonium with oil and lemon or in salad, where they go well with vegetables such as lettuce and radicchio, with cheeses such as mozzarella and feta, with meat such as chicken, cold cuts such as bresaola, fish such as tuna and salmon, legumes such as peas and chickpeas. Have fun experimenting with these combinations and add some to your salads cerealssuch as spelled or couscous, to prepare quick and nutritious single dishes with radishes.
Do you want to explore culinary traditions different from ours? Try the fattouchand Lebanese side dish fresh and spicy made with radishes, cucumbers, tomatoes, onions and lettuce, flavored with mint and parsley and served with traditional pita bread.
Radishes are also great antispreco ingredients because you can use theirs leaves as a basis for a tasty pesto: wash them, blend them with Parmesan, walnuts and oil, if you want add some rocket and a little mint and you will have a very tasty sauce for your cold summer pasta.

Discover the radish recipes in the Ingredients section of Buonissimo.

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