The health benefits and drawbacks of consuming radishes

A member of the cruciferous family, the radish is closely related to cabbage, kale, turnips and cauliflower. While not especially high in most essential nutrients, radishes are tasty and low in calories, which makes them ideal for snacking and as a spicy addition to salads, soups and vegetable side dishes.

The peak season for radishes spans from April to July, but most varieties are available year-round.

• Summer radishes have a more intense peppery flavour than those cultivated during spring or fall.
• Although the bright red globe variety is the best-known in North America, other types include black radishes, daikons and white icicles.
• When selecting red globe radishes, avoid the larger ones if possible, as they may be pithy.
• A bright colour indicates freshness. If there are leaves on the stems, make sure they are green and crisp.
• Regardless of which variety of radish you are buying, they should feel solid and have an unblemished surface.
• Unless the radishes are going to be served the same day, you should remove any leaves and tops; the radishes will stay fresh longer without them. If they are not already packaged, store radishes in a plastic bag.

• Radishes are a fair source of vitamin C, and also contain small amounts of iron, potassium and folate.
• Five medium-size raw radishes provide five milligrams of vitamin C and only five calories.
• They also supply sulphurous compounds that may protect against cancer.

• Like other cruciferous vegetables, radishes can cause bloating and gas in some people.
• Also, radishes contain salicylates — compounds similar to the active ingredient in aspirin; many people sensitive to aspirin may suffer an allergic reaction to radishes.

Radishes are delicious, nutritious, and widely available. Consider these tips before adding radishes to your diet.