Beets, carrots, parsnips, and radishes are some of the roots—stored food—we enjoy. (Some of us wish we could store our excess stored food out of sight!) We gardeners enjoy some kinds of taproots, such as carrots and parsnips, but we may curse other types.

Types of Roots

• Fibrous Roots. Fibrous roots are found in monocot plants.
• Taproots. Taproots are found in the majority of dicot plants.
• Adventitious Roots. Adventitious roots are similar to the fibrous roots.
• Creeping Roots.
• Tuberous Roots.
• Water Roots.
• Parasite Roots.

Key Differences (Taproot vs Fibrous Root)

Radish (Raphanus sativus L.) is a widespread agricultural plant forming storage root due to extensive secondary growth which involves cambium proliferation and differentiation of secondary conductive tissues.

Radish, (Raphanus sativus), annual or biennial plant in the mustard family (Brassicaceae), grown for its large succulent taproot.

Radishes are annual or biennial brassicaceous crops grown for their swollen tap roots which can be globular, tapering, or cylindrical. The root skin colour ranges from white through pink, red, purple, yellow, and green to black, but the flesh is usually white. The roots obtain their color from anthocyanins.

There are countless reasons for which radishes represent a food to add to our diet, but one of the most appreciated is its ability of improving the immune system. A half radishes cup per day, added to the salad or to eat as snack, can guarantee a daily assimilation of vitamin C equal to 15%.

Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.

Radishes are so pretty and irresistible, coming in all sorts of colors, shapes, and sizes. And while they’re usually eaten raw — dipped in good butter and flaky salt, or sliced thin onto salads — these jewel-toned vegetables can also be cooked like most other root vegetables.

Here, the best ways to prepare and enjoy the root vegetable!

1. Serve Them Raw—with Butter, Of Course.
2. Pickle The Radishes.
3. Julienne The Radishes and Toss Them Into Risotto.
4. Roast Them.
5. Throw ‘Em in Tacos!
6. Shave the Radishes and Slice Them Up Super Thinly.
7. Take Your Tea Sandwiches to the Next Level.
8. Make a Chilled Soup.

Do not consume these things with radish, harmful for health

• Milk: Never take milk with salty and sour things.
• Cucumber: People celebrate the best combination of cucumber and radish.
• Orange: Consuming orange along with radish can also severely damage health.
• Bitter gourd: Be careful if you are consuming radish and bitter gourd together in any way.

Side Effects Of Radish: Radish is generally safe for consumption, however, excess intake may lead to loss of water and dehydration due to its natural diuretic properties. Excess consumption of radish may lead to hypotension and hypoglycaemia.

Thus, most of the times, the combination of cucumber and tomato is advised to be avoided. Another reason is that they both have a completely different way of digestion, Hence, they must not be consumed together as this combination can lead to acid formation and bloating. “

Avoid this vegetable in any form during the night, and in fact after sundown, since your metabolism will start to dip by then and will become the slowest during the night. Eating radish for dinner will have you burping and feeling full even in the morning, and the bathroom experience will certainly not be pleasant.

Dairy Products to Avoid

• Butter and butter fat.
• Cheese, including cottage cheese and cheese sauces.
• Cream, including sour cream.
• Custard.
• Milk, including buttermilk, powdered milk, and evaporated milk.
• Yogurt.
• Ice cream.
• Pudding.

Here is a list of food combinations that are harmful to your health and you must avoid.

• Two high protein foods. Eggs and bacon are popular breakfast food items but it is advisable to avoid this combination.
• Citrus fruit and milk. Orange juice and milk.
• Milk and banana.
• Fruit with your meal.
• Cheesy food with cold drink.

Radishes can be very good for the liver and stomach as they act as a powerful detoxifier. Radishes reduce the destruction of red blood cells caused by jaundice by increasing the supply of fresh oxygen to the blood.

The benefits of this superfood can be obtained by consuming not only the radish roots, but also the flowers, leaves and seeds. Radishes are great at detoxifying the body, as well as improving the liver and stomach functions. One satisfying crunch will help purify your blood and increase oxygen into your bloodstream.

Radish, particularly when eaten raw is low in calories but can be filling. A half cup of radish contains 1 g of fiber, which is important for weight loss. It helps you lower your cholesterol and increases your fibre intake aiding in weight loss. Radish has a low glycemic index.

Cravings like yours can be a consequence of an iron or zinc deficiency, and the doctor can check if you are deficient in these nutrients. We have heard from other people who craved carrots, tomatoes, popcorn or orange peels to an unusual extent, just as you do with radishes.

When taken by mouth: Radish is LIKELY SAFE for most people when taken in moderate amounts. Taking large amounts of radish can irritate the digestive tract. Some people might be allergic to radish, but this is rare.

Consumption of radish on regular basis that will help in fighting hair fall problems. When you apply the juice of black radish it stimulates hair growth. It strengthens your roots from within and prevents hair loss.

Support a healthy digestive system A 1/2-cup serving of radishes gives you 1 gram of fiber. Eating a couple servings each day helps you reach your daily fiber intake goal. Fiber helps prevent constipation by bulking up your stool to help waste move through your intestines.

Radishes are crunchy vegetables that make a healthy addition to a renal diet. This is because they are very low in potassium and phosphorus but high in many other important nutrients.

High-water-content salad vegetables like cucumber and radish contain nutrients that help eliminate fluid and waste from the body.

The leaves on radishes are not only edible, but they’re delicious. Radish leaves are not poisonous, and in fact they are a nutritious green that tastes similar to chard (in fact, they are in the same family of cabbages as kale and broccoli).

Yes indeed, you can eat radish greens. In fact, they are super nutritious and delicious, tasting much like their relatives, the turnip greens or mustard. This is no doubt a defense of the plant which, after all, does not want to be eaten; it wants to continue to mature into seed pods.

The health benefits of radish leaves are varied ranging from treating diabetes to rheumatism. It contains essential vitamins and minerals and it also acts as a detoxifying agent. The high iron and phosphorus content of radish leaves increases immunity and reduces fatigue.

When choosing radish leaves, be careful not to eat yellow or rotten leaves. Choose a green fresh radish leaf. Before consuming the leaves, wash them thoroughly with plenty of water to remove the soil.