Table of content A-Z

 

red globe radish

 

Botanical name: Raphanus sativus var. sativus


Radieschen

 

Origin, areas of cultivation

 

It is not clear where the red globe radish originally came from; it might be native to Asia or China. It has been known in Europe since the 16th century. These radishes are popular today all over the world.

 

Availability

 

In Germany the red globe radishes are available throughout the year, whereby domestic produce can be bought from May to October.

 

Appearance, taste, characteristics

 

From a botanical point of view, the red globe radish is not simply a small radish, although this is often assumed. They are two varieties of the same species. The best-known is the bright red outside, white inside, small globe radish, but there are also white, two-colour, or purple types. In addition to being round, they may be oval or long. These radishes taste crispy, pungent and sharp.

 

Ingredients

 

The essential oil isothiocyanate gives the radish its sharp pungency. This secondary plant substance belongs to the group of glucosinolates. 100 g of radish contain:

 

 

Red globe radish, fresh

Energy (kcal)

15

Water (g)

94

Protein (g)

1

Fat (g)

<1

Carbohydrates (g)

2

Fiber (g)

2

Vitamin C (mg)

29

Vitamin A (RE) (µg)

4

Folic acid (µg)

24

Potassium (mg)

255

Sodium (mg)

17

Calcium (mg)

34

Magnesium (mg)

8

Iron (mg)

1.5

 

Quality criteria, optimal storage conditions

 

Fresh red globe radishes also have fresh-looking green leaves. Be on the lookout for this when you shop! If the radishes yield strongly to pressure, this indicates poor quality, which will be evidenced in the flavour.

 

To ensure that radishes do not lose any moisture, it is better to remove their leaves before storing them in the refrigerator. If they are then wrapped in a moist cloth they will keep for several days.

 

Form of consumption, use, processing, practical tips for preparation

 

The small red globe radishes are usually eaten raw. They are good to nibble on between meals, grated or cut up in salads, or in a sandwich. Only the greens and the roots need to be removed, and the radishes are ready to be eaten.

 

Because of their bright colour, radishes are a decorative touch on cold platters and buffets. If you cut a cross into the radish and then lay it in cold water, it will open up like a rose.

 

Radishes can also be eaten warm as a vegetable, but cooking or blanching makes them lose not only their colour but also their sharpness.

 

 

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