Radishes help the liver and kidneys to work, and who should not consume them in large quantities

These vegetables are rich in many vitamins and minerals that protect us from cardiovascular disease, and contain very few carbohydrates and calories.

Radishes, ie their family, are a group of root vegetables of different shapes with a crunchy body texture and color that can be different. Their taste is full, authentic, sometimes spicy. They are full of vitamins and one of the healthiest choices to add to the spring table.

Radishes vary in color, and all contain plenty of vitamins

The Romans and the ancient Greeks used them more than 2,500 years ago, both as food and medicine. Radishes can be red, black, white, yellow, pink or purple. Red radish is the most widespread in our region, but white radish is also often used, mostly grated.

Daikon, or Japanese radish, is white and looks like a carrot. Black, or Spanish radish has black skin and body. Regardless of the color, their health benefits are unique and enormous.

Why radishes are good for health

Radishes are an excellent source of antioxidants such as catechins, pyrogallol, vanillic acid and many other phenolic compounds.

Their biggest advantage is the high content of vitamin C, which in combination with antioxidants plays a key role in the fight against oxidative stress and cell damage. Vitamin C is important for our complete health, state of immunity, as well as protection against infections.

Lower risk of diabetes

Radishes contain glucosinolate and isothiocyanate, chemical compounds that are important in the process of regulating blood sugar levels. Regular consumption of radishes will also increase the natural production of adiponectin in your body.

It is a hormone that has a great influence in preventing insulin resistance. Radishes also contain coenzyme K10, an antioxidant that has been proven to help prevent diabetes. They are also foods with a low glycemic index.

Ideal vegetables for improved liver function and regeneration

In addition to these compounds, radishes contain indole-3-carbinol and 4-methylthio-3-butenyl isothiocyanate. These are very useful substances that help the liver detoxify and revitalize and heal after damage. Also, these compounds help the kidneys to process the effects and get rid of toxins from the body.

Radishes strengthen the heart

Because these vegetables are rich in antioxidants and minerals such as calcium and potassium, they are extremely useful and recommended for people who have cardiovascular problems. Together, these nutrients help lower high blood pressure, but also reduce the risk of heart disease. Radish is also a good source of natural nitrates that improve circulation.

Low in carbohydrates and calories, low glycemic index

Another of their significant advantages is the very low content of carbohydrates. They have few calories and, as already mentioned, a low glycemic index.

Here are all the vitamins and minerals radishes contain:

• calcium
• vitamin C
• riboflavin
• niacin
• thiamine
• vitamin B6
• folate
• potassium
• iron
• manganese

Caution for people who have thyroid problems

Since radishes are full of vitamins and minerals, and low in carbohydrates or calories, they should definitely be included in the diet.

However, consuming larger amounts of radishes can affect the normal process of production and secretion of hormones in the thyroid gland, if you otherwise have iodine deficiency.

It is best to eat them in moderation, which is also true for other species from the cruciferous family. Also, if it is cooked (white radish), it loses a lot of its nutritional properties.