Fresh Radish - Long Shelf Life, Freshness, Rich Aroma | Excellent Quality With Medicinal Properties

Since ancient times, Chinese believe that eating radish and other brassica group vegetables such ascabbage,cauliflower, andnapa-cabbagewould bring wholesome health.

They are are one of very low calorie root vegetables. Fresh root provides just 16 calories per 100 g. Nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.

Radish, like other cruciferous and Brassica family vegetables, containsisothiocyanateanti-oxidant compound calledsulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.

Fresh roots are good source of vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. It helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.

In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

Further, they contain many phytochemicals likeindoleswhich are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 1736 A Aumol TE/100 g.