Radishes: A Healthy Snack That Loves You Back.

Radishes. A healthy snack that loves you back and can detoxify your liver by helping you lose weight.

Radishes are considered a very filling food, despite their small size. They are also low in carbohydrates, high in roughage and have plenty of water. All of these are good ingredients if you’re  looking to lose weight and take pressure off your liver function.

Radishes have been held in high esteem for healing qualities by old housewives for ages. Many people have claimed radishes are capable of curing anything from coughing, digestion problems, liver health, to skin problems and even cancer. Although not all these may be true, there are some very real health benefits associated with consuming radishes regularly.

Radishes can help with digestion. Due to the diastase enzyme they contain, radishes can help break down large starch molecules into smaller maltose molecules that our bodies digest with greater ease.

And, radishes are good for overall liver function. Along with regulating the production of bilirubin and bile,they can detoxify the liver. The radish can also release enzymes like myrosinase, diastase, amylase and esterase, and these enzymes can keep the liver clean of infection and treat and prevent ulcers of the liver.

The vitamin C found in radishes helps prevent skin wrinkling as well as promote a healthy immune system in our bodies. As a member of the cruciferous group, the radish is connected to the many studies supporting that consumption of cruciferous vegetables aids in cancer prevention.

Radishes are a very good source of vitamin C and also contain significant amounts of calcium, magnesium, folate, and potassium. One cup of sliced red radishes will give you 30% of your daily vitamin C requirement in less than 25 calories.

So, radishes are a great snack. Their crisp, spicy bite clears the palette. They are very low in calories, and quite nutritious. Now is a good time to rediscover radishes―in the fullness of spring, they are at their peak.

When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life… only a few days. Keep both well chilled.

Speaking of little, radishes tend to be best when they are only about one inch in diameter, although some radishes have been known to reach almost 100 pounds. For the best flavor, the little guys really do win this battle. Larger radishes tend to become sponge-like in texture and thus lose some flavor and texture quality.

*   3 Quick Ways to Use Radishes:

—Crudité Plate: Include radishes on a platter with sliced fennel, celery, bell peppers, and sugar snap peas; serve with green goddess dressing.

—Salade Niçoise: Add radishes to a salad of tuna, olives, steamed potatoes, blanched green beans, tomatoes, hard-boiled egg, anchovy, and lettuce.

—Stir-Fry: Mix sliced radishes into a stir-fry of pork tenderloin, lime juice, chipotles in adobo, and green onions.

Here are some of my favorite radish recipes:

*   Nectarine and Radish Salsa

Serve this salsa with grilled chicken, pork, or fish. Or use as a topping for grilled bread or a dip for toasted tortilla wedges.


  1. 2 1/4 cups (1/4-inch) diced nectarines
  2. 1 1/2 cups radishes, halved lengthwise and thinly sliced
  3. 1/2 cup chopped cucumber
  4. 1/4 cup finely chopped red onion
  5. 1 tablespoon fresh lime juice
  6. 2 teaspoons chopped fresh cilantro
  7. 1 1/2 teaspoons sugar
  8. 1/4 teaspoon salt


Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes.

*   Radish Salad


1 large bunch of radishes, sliced thin, greens removed

2 tablespoons snipped chives

2 handfuls baby arugula or spinach, chopped if it is larger than 2 inches in length

A table spoon or two of good olive oil

Kosher salt

Freshly ground pepper

About ten peels of parmesan cheese, peeled with a vegetable peeler


In a large bowl, combine the sliced radishes, chives, arugula, salt and pepper. Pour a table spoon of olive oil in the bowl- just enough to coat the mixture when you stir it.

Lay the salad out on a platter, and top with peeled parmesan. Top with a touch more salt and pepper if needed.

Radishes. A healthy snack that loves you back and adds a delightful punchy color and flavor to dishes.

Here is the link for growing radishes

Love Radishes For Bright Colors, Crisp & Fresh Taste

Yours truly for great health, mind and body,

Michelle, good healthy foods advocate.


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  3. Coconut Oil. Experience The Difference For The Healthy You!
  4. Become a Happy, Healthy Eater With Pumpkins!
  5. Mushrooms: Adding Nutrition & Taste To Your Healthy Meals

February 26 2012 11:24 pm | Fitness and Green Living and Healthy Eating and Natural Beauty and Weight Loss

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