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Title : RADISHES are rich in folic acid and potassium and are a good source of vitamin B6 magnesium riboflavin and calcium.
link : RADISHES are rich in folic acid and potassium and are a good source of vitamin B6 magnesium riboflavin and calcium.

RADISHES are rich in folic acid and potassium and are a good source of vitamin B6 magnesium riboflavin and calcium.

Radishes are the root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh. Radishes are rich in folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium.

Choose the best:

Go for firm-skinned radishes, with no blemishes. If they feel soft, they are likely to be spongy inside. Any greens still attached should look fresh and perky. The bigger the radish, the less crisp its texture, so avoid larger examples.

Prepare it:
To increase the crispness of radish, soak them in iced water for a couple of hours. Wash, then chop off the greens, if present, then slice off the root. Leave whole, slice or chop, as required.

Always prepare radishes just before using, as they loose their potency when cut. Mooli or daikon radishes can be sliced, diced or grated.

Store it:
In a perforated bag in the fridge for around 3-4 days. Always trim the leaves off before storing, as they'll draw moisture from the radish itself. You can keep the radish greens in the fridge, wrapped in moist kitchen paper then stowed in a perforated bag, for a couple of days.

More about radishes here

Have you enjoyed radishes, simply roasted?

Peppery radishes are delicious when eaten with a pinch of rock salt, but this recipe goes a little further and roasts them with a drizzle of olive oil.

Ingredients

Serves up to 6

450g radishes
2 tbsp olive oil

rock salt

Method

1. Heat oven to 180C/160C fan/gas 4. Remove the leaves from the radishes and if they are nice and fresh, set aside. Halve the radishes and tip into a roasting tin with the olive oil.
2. Roast for 20 mins until shrivelled and softened, then remove from the oven. Season with salt, toss with some of the leaves to wilt and serve.

Nutrition

Fat 6g Carbs 2g Protein 1g

From a Tom Kerridge idea here

A variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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