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Radish (Raphanus sativus)

45 Radish_web

Common Names
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)

Plant Distribution
East and Southeast Asia

Edible Parts
Apart from common use of fleshy root, seedlings, leaves or young pods (siliques) are eaten raw in salad, boiled or stir-fried.

Health values
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