Radishes - Uhikura
The name radish is derived from the Latin words ‘radix’ meaning root, and ‘raphanus’ meaning easily grown.
However, radishes are really a swollen stem rather than a root even though they grow underground. Thought to be a native of Asia, there are many varieties of radish that vary in size, shape, flavour and colour.
What to look for
Firm flesh with a bright colour and smooth, unblemished skin. The leaves, if they're still attached, should be fresh, green and not wilted. Avoid oversized red radishes as these can be woody or pulpy.
Availability
Available: all year
Store
Remove tops and refrigerate in a paper bag. Use promptly.
How to prepare
Remove green tops, scrub and rinse. Trim the thin tip of the root.
Ways to eat
Eat red radishes raw as a snack, in salads and sandwiches or use as a garnish. Eat Daikon (white radish) raw, boiled, roasted, baked or stir fried. They are used in Asian cooking and often pickled.
Cooking methods
Daikon: bake, boil, roast.
Nutrition
Radishes, like many salad vegetables, have a high water content and are therefore not nutrient dense. They are not consumed in high enough amounts to make a significant contribution nutritionally with the exception of vitamin C which they are a good source of. The main phytonutrients in radishes are the glucosinolates (also found in broccoli and cabbage) and anthocyanins in the red skin varieties.
Nutrition table
| RADISHES | Raw | |||
| Nutrition Information | ||||
| Serving size: 3 radishes = 45g | ||||
| Average Quantity | % Daily Intake per serve | Average Quantity | ||
| per serving | per 100g | |||
| Energy (kJ/Cal) | 39/9 | 0% | 87/21 | |
| Protein (g) | 0.4 | 1% | 0.9 | |
| Fat, total (g) | 0.2 | 0% | 0.5 | |
| - saturated (g) | 0.06 | 0% | 0.13 | |
| Available carbohydrate (g) | 1.2 | 0% | 2.6 | |
| - sugars (g) | 1.2 | 1% | 2.6 | |
| Dietary Fibre (g) | 0.5 | 1.1 | ||
| Sodium (mg) | 25.38 | 1% | 56.4 | |
| Vitamin C (mg) | 11 | 27% RDI* | 24 | A good source of vitamin C |
| Folate (µg) | 10 | 5% RDI* | 23 | |
| Vitamin B6 (mg) | 0.05 | 3% RDI* | 0.1 | |
| Iron (mg) | 0.8 | 7% RDI* | 1.8 | |
| Potassium (mg) | 103 | 229 | ||
| Percentage Daily Intakes are based on an average adult diet of 8700 kJ | ||||
| Your daily Intakes may be higher or lower depending on your energy needs | ||||
| *Recommended Dietary Intake (Average Adult) | ||||
| Source: FOODfiles 2018 | ||||
Retailing
Display radishes on refrigerated shelving. Ensure the leaves look fresh. Misting will help prevent wilting. Use QR code on labels.
Store at 0ºC with a relative humidity of 90-100%.
Purchase radishes with the New Zealand GAP logo.