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Monday, November 12, 2012

Radishes: Take A Second Look


Those crunchy, peppery vegetables are not often seen for their powerful health benefits.

Along with vitamin C the radish offers folate, B vitamins and vitamin K as well as essential minerals that include potassium, manganese, magnesium, calcium, iron, phosphorous, sodium, copper and zinc. Radishes can be eaten raw or cooked in casseroles or soups. The radish greens can be used in salads, stir-frys or sautéed on their own in oil.

While the fiber in the radish helps fight colon cancer, the vegetable also contains a group of compounds called isothiocyanates, which are shown to be effective against other cancer cell lines. Studies have shown that these compounds  can induce cancer cell death.

White, red, purple or black radishes have also been said to prevent many cancers, support the circulatory system and heart, strengthen the immune system, detoxify the body and are a perfect diet food.  A 1/2-cup serving of radish slices contains only 19 calories and 4 carbs.

You can also use grated radish as a poultice for wasp or bee stings or as a facial for red spots to draw out a clogged pore.

Maybe give the radish a second glance when grocery shopping!

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