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Crunchy, juicy, spicy and healthy: radishes are ideal for easy nutrition


Healthy radishes: hardly any calories and full of important vitamins and minerals

Radishes have been available everywhere in supermarkets for weeks. The crisp, red tubers are not only delicious, but thanks to the vitamins and minerals they contain, they are also extremely healthy. In addition, they have hardly any calories and are therefore ideal for the light spring kitchen.

Healthy regional vegetables

Health experts recommend eating at least five to ten 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. The red tubers are not only tasty, they also serve health. Even the radish leaves are not useless green, they can also be eaten.

Low in calories - rich in important minerals

Radishes are ideal for the light spring kitchen. As reported by the Federal Center for Nutrition (BZfE), the crunchy tubers consist of over 90 percent water and contain just about 15 kcal per 100 grams.

The small power packs provide the body with vitamins C and K and plenty of minerals such as potassium and iron.

According to experts, the tasty tubers are effective against bacteria, are urinary and biliary and relieve cramps.

In addition, the ingredients contained in the radishes, like many other phytochemicals, are natural lowers of blood pressure and cholesterol.

Mustard oils give radishes their sharpness

Outdoor radishes taste particularly spicy because they have a higher content of mustard oil glycosides.

Mustard oils not only give the tubers their spiciness, they also have an appetizing effect and support the immune system.

The leaves can also be consumed

The spring vegetables taste best raw from hand to mouth or cut into small pieces as a topping for the sandwich. In mixed salads, radishes set accents both visually and in terms of taste.

The BZfE has a tip ready: If the tubers are too sharp, a pinch of salt helps. The root vegetables can also be briefly steamed in butter and served as a side dish with fish and jacket potatoes. However, when cooking, it loses its bright red color.

Many do not know that the leaves of the radishes can also be used in the kitchen. The delicate green is first washed thoroughly, cut into strips and then sprinkled over salads, vegetable pans and soups.

Pay attention to freshness and quality

Radishes belong to the cruciferous plant family and have been known in Europe since the 16th century.

The red, round tubers are particularly popular. But there are also light red, violet, white, yellow and red-white varieties as well as beet-like pointed radishes.

When shopping, attention should be paid to freshness and quality. The best choice is plump, juicy tubers, without cracks and with fresh green. Smaller specimens often taste better and are less woody.

The leaves are removed with a knife so that less moisture is lost during storage.

Wrapped in a damp cloth, radishes can be kept in the fridge's vegetable compartment for around two to three days. (ad)

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