Radish (Raphanus sativus)
Radish, Chinese radish, Japanese radish, mooli (En); radis, petit rave, navet chinois (Fr); daikon (Jp); rábano, rabanillo, rabanito (Sp); 蘿蔔, 葉用蘿蔔 (Cn)
East and Southeast Asia
Apart from common use of fleshy root, seedlings, leaves or young pods (siliques) are eaten raw in salad, boiled or stir-fried.
Beta-carotene: high in leaves; vitamin E: medium; riboflavin: medium; folic acid: high; ascorbic acid: extremely high; calcium: medium; iron: medium; protein: 2-4%. Leaves also show antioxidative activities comparable with alpha-tocopherol and quercetin.
Read more: Radish, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center