Making some fresh salsa in the summer is the best in my opinion. I haven’t really tried radishes (think they were prepared badly as a kid) until this year and I’m discovering that I do like them. Funny how your taste buds change.
Even though the entire plant is edible, most people eat the bulb. Curious to find out more about this vegatable, I went online and fund some nutritional facts from the University of Illinois:
The popular red globe radish is low in calories with an abundance of flavor and crunch. A 1/2 cup serving (about 12 medium) of sliced radishes provides a goodly amount of potassium, vitamin C, folate and fiber. Winter radishes such as daikons are similar in nutrients.
Nutrition Facts (1/2 cup fresh sliced raw red globes)
- Calories 12
- Protein 0.35 grams
- Carbohydrates 2.0 grams
- Dietary Fiber 1 gram
- Potassium 134.56 mg
- Folate 15.66 mcg
Their page also has information for those who garden if you’re looking for tips. We may try growing them later, but right now we’re keeping busy with our peppers.
Time: 2 hours
- 6 large radishes, grated
- 1 large cucumber, peeled, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, pressed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- Toss together all ingredients.
- Cover and chill up to 2 hours.
- Season with salt to taste.
Thoughts on Radishes
How many of you enjoy them? What’s your favorite dish that you make with radishes?
Photo Credit: thebittenword.com