Food Facts
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Radish: spicy pink


Radishes stays in the heart of every veggie lovers. Every crunchy bite is full of healthy benefits and a super tasty peppery savor! Raw, cooked, backed, pickled: there are so many ways to prepare radishes and lots of combination variation.

The most common radish in Europe and the United States is a small and vibrant magenta colored bullet from the outside and withe colored from the inside. But there are so many different kinds of radishes: withe, black, yellow, purple, small, long, round.



Storage: remove the greenery and store the radish in the fridge. Even better if you put the radishes in a veggie bag
Consumption: raw as a snack or in a salad. With a little bit of salt the radishes are less spicy. They are also super tasty cooked, baked or pickled. Actually you can even eat the leaves. But I haven’t tried it yet.
Health Benefit: good source of vitamin C, folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium.
Radish Nutrition Facts: Serving Size 100 grams of radishes:
Calories 16, Carbohydrates 3 g, Fiber 2 g, Sugar 2 g, Protein 1 g


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