Radishes are root vegetables that come in a variety of shapes, sizes, and colors:
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AppearanceRadishes can be cylindrical, globular, or tapering, and their skin can be white, pink, red, purple, yellow, green, or black. The flesh is typically white.
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TasteRadishes have a spicy, peppery flavor that comes from enzymes similar to those found in horseradish, mustard root, and wasabi root. Cooking radishes can make their flavor milder.
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NutritionRadishes are a good source of nutrients and phytochemicals, including proteins, glucosinolates, flavonoids, β-carotene, calcium, and potassium. They also contain natural nitrates, which can help improve blood flow.
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UsesRadishes can be eaten raw in salads or cooked as a vegetable. They are popular in Japan, the Philippines, and Hawaii.
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OriginRadishes are thought to have originated in central and western China and India, and have been cultivated for thousands of years.
Some common varieties of radishes include:
- European radish: A small, globe-shaped radish that is usually red, pink, or purple
- Daikon radish: A large, cylindrical-shaped radish that is usually white with a light green tip
- Watermelon radish: A specialty type of daikon radish with green skin and bright pink flesh
- Black radish: A radish that is black on the outside and white on the inside, and can be round or carrot-shaped
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