Tracy Norris
Sun-ripened and full of vitamins: radishes are back from the winter break and provide us with everything our body needs now. PraxisVITA explains what makes vegetables so healthy.
Hardly any vegetable is more versatile than the little radish relative. It brings bite and a slight sharpness to the plate. Radishes also contain many healthy ingredients. This applies to red as well as purple, white, and yellow tubers. This is why radishes are part of a healthy diet and are the perfect snack:
Radishes aid digestion
The mustard oils they contain are responsible for the typically sharp taste of the small tubers. They have an antibacterial effect and fight harmful bacteria and fungi in the intestine. Eating radishes protects the digestive organs. They are also diuretics and cholagogue and relieve cramps.
Radishes make you slim
Radishes are low-calorie vegetables. They contain only about 14 kcal per 100 g. This is due to the high water content. Rich in mustard oils, radishes also activate fat burning. Fiber promotes satiety.
Radishes strengthen the immune system
Vegetables are full of important minerals: potassium, calcium, and iron as well as vitamins A, B1, B2, and C. They help to prevent infections and inhibit inflammation. Even rheumatism and arthrosis should be able to alleviate the agitators. By the way: the stronger the color, the more vitamin C the radish contains.
Radishes lower cholesterol levels
Similar to other phytochemicals, the ingredients contained in radishes are natural blood pressure and cholesterol-lowering agents.
By the way: You can also eat the radish leaves. They are used like fresh herbs and added to salads, soups, or sauces, for example.
Radish supports blood formation
The small red nodules contain about 1.2 milligrams of iron per 100 grams. This trace element is needed for blood formation. Iron deficiency can cause fatigue, depressive moods, and concentration problems.
