Radish - Natural Benefits and Curative Properties
Botanical Name :: Raphanus salivus
Indian Name :: Muli
The radish is one of the most commonly used vegetables.in India. It is an hairy annual herb. It has no stem or branches it has only one root which is round, cylindrical or tapering, white or red, slightly coarse, fleshy, succulent, and 3 to 7 cm thick, 10 to 20 cm long. It has a pungent flavor. It stimulates appetite and promotes a healthy bloodstream.
There are many varieties of radish, differing in size and color. The red and white colored are most familiar. They are tender when young but become woody and tough as they mature.
Origin and Distribution
Radish is believed to have originated in Western Asia. It was cultivated in ancient Egypt , Greece and Rome . It has now spread all over the world. Its areas of cultivation include South America . East and West Africa , the Caribbean , Malaysia , Indonesia , India , China and most tropical areas.
Food Value of Radish
The radish is one of the richest sources of iron, calcium and sodium of all the common vegetables. The roots, rather than the leaves of these small plants, are generally used as food item. They should be eaten raw to derive all its beneficial effects. Cooking destroys its vitamin content and thus cooked vegetable looses its powerful anti scorbutic properties. However, the leaves are also eaten as salad or used in cooking. Radish leaves have more calcium, phosphorus, Vitamin C and protein than radish itself.
Natural Benefits and Curative Properties of Radish
The leaves of radish are diuretic, anti scorbutic and laxative. The tap root is also strongly anti scorbutic for preventing of curing scurvy and the seeds are expectorant, diuretic, carminative for relieving gastric discomforts, laxative and stimulant.
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