Radish - Japanese
Japanese radish is widely used in Japanese, Korean, Chinese, and other Asian cuisines. It's sprouts have a spicy, peppery flavor and can be enjoyed raw in salads, pickled (known as takuan in Japanese cuisine), stir-fried, simmered in soups, or grated and used as a condiment. They contain vitamin C, potassium, folate, and dietary fiber, contributing to overall health and well-being.
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HIGH IN VITAMIN C— Japanese radish sprouts provide a significant amount of vitamin C, an antioxidant that supports immune function, collagen synthesis, and skin health.
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SOURCE OF DIETARY FIBER— contains dietary fiber, promoting digestive health, supporting regular bowel movements, and aiding in maintaining healthy cholesterol levels.
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MINERAL CONTENT— provides essential minerals including potassium, calcium, and magnesium, which support various bodily functions including heart health and bone strength.
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ENZYMES— contains enzymes such as diastase and amylase, which aid in digestion and support optimal digestive function.
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ANTIOXIDANT PROPERTIES— rich in phytonutrients such as glucosinolates, which have potential anti-cancer properties and support detoxification pathways in the body.
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LOW CALORIE— Japanese radish sprouts are low in calories but nutrient-dense, making them suitable for weight management and overall nutritional balance.
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VITAMIN B COMPLEX— contains vitamins B1 (thiamine) and B6, which are important for energy production, nervous system function, and metabolism.
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