Radish

Even though radishes exhibit great nutritional benefits, they are not a complete food. Radishes and their greens provide an excellent source of vitamin C. Radish leaves contain almost six times the vitamin C content of their root (the roots contain 30% of daily needs) and are also a good source of calcium. Red Globes also offer a very good source of the trace mineral molybdenum and are a good source of potassium and folic acid. Daikons also provide a very good source of potassium and copper.

Radish greens contain far more vitamin C, calcium, and protein than the roots.

Radishes, like other members of the cruciferous family (cabbage, kale, broccoli, Brussels sprouts), contain cancer-protective properties. Throughout history radishes have been effective when used as a medicinal food for liver disorders. They contain a variety of sulfur-based chemicals that increase the flow of bile. Therefore, they help to maintain a healthy gallbladder and liver, and improve digestion. Fresh radish roots contain a larger amount of vitamin C than cooked radish roots.