Radish: source of minerals and vitamin C
Radishes are edible from the root to the leaves. This vegetable has numerous properties that benefit our health and well-being. Find out all about the advantages and properties of this food.
Radishes are edible roots from the same family as cabbages, and can be eaten raw, cooked or preserved. Low in calories and rich in water, radishes are made up of dietary fibre, vitamins and minerals that are important for the proper functioning of our body. Discover all the advantages and properties of this vegetable.
The benefits of radishes
Consuming radishes contributes to the functioning of the immune system, due to vitamin C. They are also rich in fibre, which is important for intestinal health and prolongs the feeling of fullness.
Due to their vitamin C content, radishes can help in the normal formation of collagen, an important protein for the integrity of cells and tissues and essential in the healing process.
Due to the many beneficial characteristics that radishes have, it is easy to recognize the positive impact that this root has on our health.
How to consume radishes
When choosing radishes, it is important that they do not show signs of dehydration and are not damaged.
Then, just store them in the bottom drawer of your refrigerator for a maximum of 5 days until you consume them. Radishes can be eaten in a good salad or cooked, for example, in a soup.
With a low calorie content and very rich in water, eating radishes brings numerous health benefits.
A suggestion for consumption is to eat raw radishes cut into slices, with halves of cherry tomatoes, cucumber and chopped parsley. Finish by seasoning with extra virgin olive oil and lemon or balsamic vinegar.
What is in radishes?
Regular consumption of radishes brings numerous health benefits. It is a healthy and very versatile ingredient, which can be incorporated into a wide variety of recipes. Come to Continente to discover the best radishes to make that great salad or different soup.
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