Do not discard radish greens

The taproot of the radish plant forms a delicious and popular vegetable, although the whole plant is edible and the greens can be used as a leafy vegetable, radish leaves provide almost 265mg of calcium, 18mg of iron and 81mg of vitamin C per100gms, and are therefore an excellent source of nutrients.

Radish is generally used as a garnish or salad ingredient because of its color, crisp textures and pungent and peppery flavor.

Radish contains only 0.1gms of fat and yields 6.4gms of carbohydrates per 100gms of consumption. One cup of sliced radish bulbs provides approximately 20 calories or less, coming largely from carbohydrates.

The Vitamin C content in radish leaves can act as an antioxidant and anti-inflammatory agent and therefore can prove to have a positive effect on asthma symptoms. Radish contains 138 mg of potassium per 100gms, which can help lower the risk of kidney stones and strokes. Radish when taken along with the leaves, combined with a diet high in other fruits and vegetables, can significantly lower the risk of multiple sclerosis.