Radish: Incompatibility & Allergy

The radish comes from the cruciferous family and is thus closely related to the radish family. The red bulb of radish has a pungent flavor due to the mustard oil it contains and is eaten raw, in salads or as a bread topping.

This is what you should know about radishes

Radishes are a very low-calorie vegetable: 100 grams contain just 14 calories. For the most part, the radish consists of water, but fiber is also contained in the tuber, which is why it contributes to satiety. Radishes are sown from March onwards; the seed should not be sown deeper than one centimeter into the soil. The individual plants need sufficient distance from each other; a distance of about 15 centimeters has proven itself here. The soil layer must be at least 15 centimeters deep, so that the roots of the plant can develop sufficiently. The radish can certainly thrive even despite rather fresh temperatures from ten degrees. Too much sun is even harmful to the growth of the plant. They germinate after only one week, provided that the soil is supplied with sufficient moisture and nutrients. If this is not the case,only underdeveloped and less tasty tubers are formed. Basically, the radish, whose name derives from the Latin radix (root), is considered an undemanding plant that does not need a special soil profile to grow. Sufficient watering is nevertheless obligatory. About a month after sowing, the radish tubers can already be harvested, making radishes one of the first regionally available vegetable varieties of the year in Germany with their harvest time starting in April. Until September, the bed with radishes can always be further cultivated by sowing some new plants after the harvest. Cultivation neighbors for radishes are plants such as chard, beans or spinach. Only with cucumbers radish plant does not harmonize optimally: since both plants consume very similar nutrients and a lot of moisture during growth, they prevent each other from optimal development. If the radish is not harvested in time after it has ripened about four to six weeks after sowing, this is noticeable in the unpleasant taste of the overripe tubers. 85 percent of the German radish harvest comes from the state of Rhineland-Palatinate. Radishes have been part of the European diet since the 16th century, beginning in what is now France. Originally, the plant probably comes from China. The best known is the wine-red variety, which was probably cultivated as an ornamental plant in China centuries ago. Besides the red radish, however, there are numerous other varieties that can be bought on the market from time to time: Among other things, there are also yellow or white variants of the spicy vegetable.

Importance for health

During colds, the pungent essential oils of radish help mucous membranes to regenerate. Coughs and hoarseness are relieved by eating them. Their antibacterial effect can even prevent flu-like infections and also kills other germs found in the digestive tract. Since radishes stimulate the activity of the liver and gall bladder, they can help sluggish digestion. In addition, eating radishes helps lower cholesterol levels. The mustard oils contained in radishes are also suspected of preventing cardiovascular disease. The smaller a radish is, the higher the concentration of mustard oil it contains, and the more health-promoting substances you take in when you eat it. The concentration of mustard oils is highest in radishes grown in the open air. Mustard oils have a dehydrating effect and thus lower blood pressure; at the same time, mustard oils bind fats so that they are excreted undigested. For those who want to lose weight, the radish is not only a low-calorie snack, but also at the same time absorbs important substances that support weight loss.

Ingredients and nutritional values

Radishes are a very low-calorie vegetable: 100 grams contain just 14 calories. For the most part, radish consists of water, but fiber is also contained in the tuber, which is why it contributes to satiety. Per 100 grams there are just two grams of carbohydrates in the product and even less fat. Instead, radishes are rich in calcium, potassium and phosphorus.Iron and various other vitamins, such as vitamin C, are also abundant in radishes. For pregnant women, the radish is a supplier of folic acid.

Intolerances and allergies

Only in rare cases does a food allergy or even a contact allergy to radish occur. Often, patients who are also allergic to radish also suffer from an allergy to radish. In this case, complete avoidance of the food is appropriate.

Shopping and kitchen tips

Radishes are available throughout the year; for this purpose, people plant different varieties in different seasons, which can thrive despite the weather conditions. In some cases, cultivation also takes place in greenhouses. The best-tasting radishes are those grown outdoors: they have the most intense aroma. Those who choose organic radishes minimize the risk of ingesting toxic substances such as pesticides when eating the tubers. The shelf life of radishes is limited; after only a few days, the leaves of the plant begin to wilt, and the radishes form dents due to dehydration. Consumption should be done before these phenomena, it is not advisable to buy already aged tubers. The signs of aging of the tuber can be delayed a little after purchase, if you put the radishes in a damp cloth in the refrigerator or put them in a small bowl with water. In this way, the vegetable does not dry out and stays fresh longer. The leaves should also be completely removed in the course of storage, so that these can also no longer draw liquid from the tuber. However, no later than three days after purchase, the radishes have reached the end of their minimum shelf life.

Preparation tips

Radishes can be eaten unprocessed and raw. It is not necessary to peel the tuber; only the tuber should be washed thoroughly before eating. A little salt softens the pungency and makes radishes more aromatic. Finely sliced, radish can be added to a sandwich. The wine-red tuber also looks good in salads: here it tastes best in sliced or thinly sliced form with a little vinegar, oil, pepper and salt. Radishes should never be cooked, however, as they then lose their flavor. At most, they can withstand a short frying in the wok; but then they complement many Asian dishes well. The leaves of the radish plant can also be eaten as a salad. Another option is to process the radish in a smoothie.