Delicious and healthy: use radish leaves as a side dish
Many health experts recommend eating at least five servings of fruits and vegetables a day. It is ideal if one can fall back on regional goods. Among other things, radishes are currently available. They are low in calories and still tasty. Even the leaves can be processed into tasty meals. Top chefs know that too.
No useless green
Vegetable lovers are usually advised to use seasonal and regional products. Currently, among other things, crispy radishes can be found in the supermarkets. These are not only delicious, but also serve health. Even the radish leaves are not useless green that you simply cut off, but can be eaten. Top chefs also use the healthy leaves for delicious dishes.
Mustard oils make radishes hot
In addition to water, crispy radishes also contain important ingredients that the human body needs. This applies to red as well as purple, white and yellow bulbs. Mustard oils ensure that radishes are hot and also have the property of binding fat.
The bright red tubers act against bacteria, are urinary and bilious and relieve cramps. In addition, the ingredients contained in the radishes, like many other phytochemicals, are natural lowers of blood pressure and cholesterol.
Radishes have very few calories
But radishes mainly contain water: 94 grams are in 100 grams of vegetables. Radishes are particularly figure-friendly with only 14 calories.
They also contain the important minerals potassium, calcium and iron as well as vitamins A, B1, B2 and C. Many people know radishes only as red, round tubers, but there are also light red, violet, white and yellow varieties as well as elongated oval shapes that are called icicles.
Radishes taste raw and are sliced on bread or in salads.
The leaves can also be consumed
But not only the tubers, but also the radish leaves are healthy and can be consumed.
The radish green can be used like fresh herbs and is suitable, among other things, for refining soups, sauces and for preparing pesto. Salads can give the finely chopped leaves that certain something.
And when they are fried in a hot pan in foaming butter, the radish leaves develop a very special aroma. According to Maximilian Lorenz, a member of the Jeunes Restaurateurs, an association of young top chefs, they look good as a side dish.
The head chef, who owns the L’Escalier restaurant in Cologne, explained in a message from the dpa news agency what made radishes so healthy: “The leaves have a high iron content and contain a lot of vitamin C.” (ad)