Radish is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a great source of Dietary Fiber, Vitamin C, Folate and Potassium.
To avoid moisture and nutrient loss, remove the leaves from radish bulbs.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
This member of the mustard family comes in a variety of different colors (mostly variations of reds, whites and blacks), sizes (up to 100 pounds each) and shapes (as long as three feet).