Radishes are often overlooked, but they are packed with nutrients. Try adding them to your plate with this recipe for Cucumber and Radish Tzatziki. It an ideal choice for your healthy snacking needs!
Radishes: Packing a Nutritional Punch
Radishes are a good source of vitamin C with 25 percent of the daily recommended value. Vitamin C helps to rebuild tissues and blood vessels, keeps bones and teeth strong, and fights disease.
They also contain folate, fiber, riboflavin, and potassium, and good amounts of copper, vitamin B6, magnesium, manganese, and calcium.
It’s probably no surprise that they contain fiber. This keeps your system flushed and functioning with regularity and also aids in maintaining a healthy weight. They are a natural diuretic, purifying the kidney and urinary systems and relieving inflammation.
Another mouthful of phytochemical goodness includes detoxifying agents called indoles, and the powerful flavonoids zeaxanthin, lutein, and beta carotene.
Before refrigerating radishes, wash, remove greens from the top, and place in plastic baggies with a paper towel at the bottom. This optimizes moisture content from the rest of the radish and helps keep them fresh for about a week. Sliced, they make a zippy addition to sandwiches and salads.
How to Eat a Radish
Eat them raw, sliced thinly in salads, or used as a topping, such as on tacos.
Radishes are an under-appreciated crop. Yet, people all over the globe use them and and even celebrate them, such as at a festival in Oaxaca, Mexico known as “Noche de Rabanos,” or “The Night of the Radishes.”
Recipe for Health: Cucumber and Radish Tzatziki
Cucumber and Radish Tzatziki
- 1small cucumber, peeled and seeded (6-7 ounces)
- 10radishes, trimmed
- 1 1/2cupscups nonfat plain Greek yogurt
- 1/4cupsliced scallions
- 2cloves garlic, minced
- 1tspcloves garlic, minced
- 1Tbsplemon juice
- 2Tbspchopped fresh mint
- 2Tbspchopped fresh dill
- 1/4tspground coriander
- 1/4tspground pepper
- Grate cucumber on the coarse side of a box grater. Transfer to a square of cheesecloth or a clean kitchen towel. Roll up, then twist gently to extract as much liquid as possible. Transfer to a medium bowl.
- Grate radishes and add to the bowl. Add yogurt, scallions, garlic, lemon zest, lemon juice, mint, dill, coriander, salt and pepper. Stir gently to combine. Cover and refrigerate for 15 minutes to allow flavors to blend.
For more information including recipes, interesting facts, and fun activities for kids, check out the Vermont Harvest of the Month website.
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