Did you know...

Did you know...

Radishes contain quantities of minerals and trace elements

Root vegetables are high in potassium and naturally low in sodium, facilitating diuresis. These vegetables are high in calcium (with calcium/phosphorus ratio greater than 1, which promotes proper absorption), magnesium, and sulfur. Also, root vegetables provide iron (with copper, which improves its proper use by the body), zinc, fluorine, traces of iodine, and selenium. Radishes are also a good source of vitamin C and provide an average of 23 mg per 100 g (a non-negligible rate, in terms of daily needs, estimated at 80 mg for adults). In radishes and other root vegetables, vitamin C is better preserved than in other leafy vegetables, such as spinach. Radishes are almost always eaten raw and have a maximum daily vitamin C (there is no loss due to cooking). There is also a wide range of B vitamins (especially vitamin B9 or folic acid, vitamin B3 or PP, and vitamin B6), and small amounts of pro-vitamin A (carotene). Do not forget, that the radish is abundant in fiber (around 1.5 g per 100 g) and consists mainly of cellulose and hemicelluloses.