A root vegetable with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. The most commonly found are the small, round Cherry Belle, the Red Globe radish or the white carrot shaped variety known as Daikon. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which have a short growing season, resulting in a smaller radish. Spring radishes are generally eaten raw. The winter radishes have a longer growing season, which results in a larger round or more elongated shaped vegetable that stores longer. Winter radishes are generally cooked.
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Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green. Whether red or white, roots should be hard and solid, with a smooth, unblemished surface. Avoid soft or spongy radishes. Be sure to check bagged radishes for mold before purchasing. Be sure to purchase smooth, crisp, well-formed radishes. They should not have black spots. If the greens are still attached, they should have a bright color
Culinary Uses of radish, mooli, mula, muli in Indian Cooking
" The red globe radish, one of the most commonly found radishes; can be served as complements to salad or sandwiches, or as a garnish, adding a peppery hot flavor. " Radishes are often enjoyed in foods as an ingredient or as a garnish. " They are also sautéed and braised to be served as a vegetable dish, or diced and added to soups and stews " Always scrub and wash with cold water before using. Generally, you do not peel the skin off small radishes. However, peeling the radish may make it more palatable for you. If you are working with larger radish varieties, peel before using. " Besides, the earthy-spicy flavor of radish, unlike any other vegetable, can bring out unexpected flavors in your meals " Radishes add zest and color to salads. " Radishes are usually eaten raw; however, they can be added to cooked dishes such as soups, or pickled, or heated and served as a whole vegetable. " The greens are edible and can be added to salads.When adding to salads, shred the leaves and use blanched or unblanched in the recipe. (Blanch the leaves if they are not tender). " Steaming radishes gives them a more mild taste. " Sliced or cut into strips, radishes work well in stir-fry. " Add red radishes to a vegetable tray for an added bright burst of color. " When you're serving them, you can soak radish in ice water for an hour or two for extra crispness; or you can braise thin-sliced in a bit of sesame oil and serve hot for an Oriental treat.
How to store radish, mooli, mula, muli
Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. To store, break the leaves off, put the roots in a plastic bag, and keep refrigerated no more than a week.
Health benefits of radish, mooli, mula, muli
Radish has many
heart protective nutrients like
Vitamin C,
folic acid,
calcium,
potassium and flavonoids. They are an amazing source of fibre which helps in
lowering cholesterol levels. The vitamin C in radishes is an
antioxidant and anti-inflammatory which can help
arthritis patients.
Potassium from radish can help lower your risk of
kidney stones. See detailed
benefits of radish.
Nutrition Information for 1 Cup Chopped Radish, MooliOne Cup of Chopped Radish is 117 grams.
RDA stands for Recommended Daily Allowance.
20 Calories
0.8 grams of
Protein3.97 grams of Carbs
0.11 grams of Fat
17.55 mg
Vitamin C = 43.87% of RDA (about 40 mg)
29.25 mcg of
Folic Acid = 14.62% of RDA (about 200 mcg)
2.69 grams of
Fibre = 10.76% of RDA (about 25 grams)
64.35 mg of
Phosphorus (P) = 10.72% of RDA (about 600 mg)
40.95 mg of
Calcium (Ca) = 6.82% of RDA (about 600 mg)
0.07 mg of
Vitamin B1, Thiamine = 5.83% of RDA (about 1.2 to 1.5 mg)
0.58 mg of
Vitamin B3, Niacin = 4.83% of RDA (about 12 mg)
0.35 mg of
Zinc (Zn) = 3.5% of RDA (about 10 to 12 mg)
161.46 mg of
Potassium (K) = 3.43% of RDA (about 4,700 mg)
11.7 mg of
Magnesium (Mg) = 3.34% of RDA (about 350 mg)
0.46 mg of
Iron (Fe) = 2.19% of RDA (about 21 mg)
38.61 mg of Sodium (Na) = 2.02% of RDA (about 1902 mg)
0.02 mg of
Vitamin B2, Riboflavin = 1.81% of RDA (about 1.1 mg)
Chopped radish
Radish can be peeled or unpeeled, as desired. Take a sharp knife, slice it from the top to remove the stem and then cut it into half from the centre. Cut the half portion into another half. Chop ingredients by cutting them in small pieces approximately ¼ inch in diameter, although the chopped food doesn't need to be exactly the same size. If the recipe calls for the ingredients to be "coarsely chopped," make the pieces slightly larger and proceed as per the recipe.
Grated radish
To grate by hand, hold grater in one hand and the radish in the other. Rub the radish downward on the side of the grater with the appropriate sizes holes for the desired coarseness of the grated radish. Be careful to keep hands and fingers away from the grater. Throw end of radish away when it cannot be held on to securely while grating. Grated radish adds color, flavor, and nutrition to the food it is added to. They are used in salads, soups, sauces, and baked goods. Before grating, clean radish, trim ends, and peel if desired.
Radish juliennes
Begin with a clean, peeled radish. Slice four sides of the radish to create a rectangle. Cut squared radish into sections that are the desired length of the finished julienned radish. Cut each section lengthwise into approximately 1/8 inch thick slices. Stack the 1/8 inch slices and again, cut lengthwise at approximately 1/8-inch to form the julienne radish strips.
Sliced radish
Cut out the stems (top and bottom). Peel the radish, if you would like. Then, chop the radish in half. Slice using a sharp knife by cutting vertically across the cutting board. Slice them thinly or thickly as the recipe requirement, can used as a garnish or for salad.