mi-mai → fin octobre
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Prepare
Radishes are ready in no time. Wash them, remove their tops and remove the rootlets. To waste nothing, chop the tops and add them to your soups and salads. Eat your young radishes raw and cook or pickle your older ones. In any case, recommend quick cooking in a wok, pan, steamer or BBQ.Stay healthy
Like leek, radish helps eliminate waste from the body. It is low in sodium and high in potassium, which makes it naturally diuretic. It is a good source of vitamin B9 (cell renewal) and vitamin C (immune system, collagen formation, nervous system and iron absorption). It is also very rich in water which gives it an appetite suppressant role.For 125 ml (½ cup) of < /span> raw radish, sliced (61 g):
- Calories 10 kcal
- Carbs 2.1g
- Dietary fiber 1g (4%)
- Vitamin C 9.1g (10%)
- Folate 15µg (4%)
- Potassium 143mg (3%)
