A member of the cruciferous family radishes are closely
related to cabbage, kale, turnips and cauliflower. Turnips have been cultivated
for centuries and are thought to be native to Asia. Radishes were depicted in
the pyramid of Cheops and cultivated by Egyptians as far back as 2780 BC.
Laborers working on the pyramids received “radishes, onions and garlic” as
rations according to historian Herodotus.
The Roman historian Pliny recorded that “models of turnips,
beets and radishes were dedicated to Apollo in the temple of Delphi, turnips
made of lead, beets made of silver, and radishes made of gold”. Horace wrote of “lettuces and radishes such
as excite the stomach”.
The fiery flavor of radishes is due to the presence of mustard
oil. And although are usually red, there are also black, yellow, purple and
green-skinned types.
Low in calories and high in fiber, radishes are a fair
source of vitamin C and contain small amounts of iron, potassium and folate.
Radishes can be eaten to relieve indigestion and flatulence, although radishes
may actually cause flatulence in some people.
Radishes are good in salads, soups, vegetable sides and are
also good just eaten as a snack.
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