Radishes are a root crop with a crunchy texture and a sharp, spicy, hot or sweet taste. They are juicy and sometimes have a pungent smell. Radish White has a crunchy texture and also has a sharp spicy flavour. It is usually eaten raw in salads and can also be used in soups, stir-fries, sambhars, etc., or added to cooked dishes as garnish. The Radish white can be steamed and served as a whole vegetable too. It is largely helpful in treating jaundice. Radishes are excellent source of vitamin C. It contains folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6. It is composed of high dietary fibre, which is very fine for digestive tract.
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