Health Benefits and Effects of Eating Raw Radish
Jun 02, 2021
Source: Cainiu Health
Dr. Zhang Yong
Introduction
White radish belongs to the Brassicaceae (cruciferous) family of vegetables and contains glucosinolates—bioactive plant compounds. Raw radish is rich in vitamin C and other anti-tumor bioactive substances; however, these nutrients are degraded upon heating. Consuming radish raw therefore maximizes its health benefits. Nevertheless, raw radish can be somewhat irritating to the digestive tract, and excessive intake may cause discomfort; thus, it is not recommended to consume large amounts.
Most people are very familiar with radishes, and there are numerous ways to prepare them—such as eating them raw, simmering them in soup, serving them cold as a salad, or pickling them. But do you know the health benefits and effects of eating white radish raw? Firstly, white radish belongs to the Brassicaceae (cruciferous) family of vegetables and contains glucosinolates—biologically active phytochemicals.
Raw radish is rich in vitamin C and other anti-tumor bioactive compounds; however, these nutrients are largely destroyed by heat. Consuming radish raw therefore allows you to maximize its health benefits. Nevertheless, raw radish has a certain degree of pungency and irritation; excessive intake may cause gastrointestinal discomfort, so it is not recommended to eat large amounts.
Cooked radish offers improved palatability and reduced pungency. Although some nutrients are lost during cooking, the increased consumption volume often results in a higher overall intake of essential nutrients.
