The Anti-Inflammatory, Anticancer, and Blood Sugar-Lowering Properties of Radishes

A crisp and spicy addition to salads and winter dishes the radish brings an array of nutritional benefits.

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An ancient Chinese saying recommends we “Eat radishes in winter.” Is there any wisdom to this adage? In this article, we will explore these benefits and discuss precautions for eating them.

Radishes, with their pungent and peppery flavors, are packed with numerous beneficial nutrients. They are highly nutritious and low in calories, making them ideal for increasing a sense of satiety and aiding in weight control. In 100 grams of radishes, there are only 16 calories, with 3.4 grams of carbohydrates, 1.6 grams of fiber, and 0.68 grams of protein. Additionally, they contain vitamins C and A, potassium, calcium, and phosphorus, among other nutrients.

1. Anti-inflammatory and Antibacterial

Radishes exhibit anti-inflammatory properties. Many chronic diseases, including arthritis, cancer, atherosclerosis, and high blood pressure, are associated with chronic inflammation. Radishes belong to the cruciferous vegetable family, and research has found that extracts from cruciferous vegetables and their purified constituents possess anti-inflammatory properties.