News and Notes from The Johnson Center
Radishes, A Festive Root
JCCHD | Fri, May 31, 2013 | [Family and Food]
Every December 23rd since 1897, radishes have attracted thousands of people to a small plaza in Oaxaca City, Mexico. The festival is called the Night of the Radishes. The humble roots are carved into models of buildings, party scenes, and various religious figures and events.
Oaxacans are not the only radish aficionados. Japanese, Chinese, and Europeans have been enjoying radishes for centuries. Likewise, artifacts suggest that radishes were a part of the ancient Egyptian and Greek diets. [1] Today, they are popular throughout the world.
Getting your child to like them too
Radishes are fun to eat. They are crunchy and have a bright red color. Not many foods have this pinkish, red color so nutritionists use it to spark children’s interest. Nutritionists encourage children to “eat from the rainbow” since powerful phytochemicals (also known as antioxidants) are responsible for the colors found in fruits and vegetables. Anthocyanin is the phytochemical that produces the red color in radishes. Health benefits of anthocyanin include weight control and improvement in brain function. [2]
More Recommendations
If at first you don’t succeed, try again. There are many ways to eat radishes. It is likely that your child will find one that he or she likes the best. Below are a few suggestions to get you started:
• Stir-frying is quick and easy. Radishes, broccoli, carrots, and onion sautéed with some olive oil make a colorful side dish that will liven up shrimp and chicken.
• Incorporate radishes into your smoothies and juices. The root will add a subtle peppery flavor to your favorite juice or smoothie. You can also use the leaves and stems, which are very nutritious. Use gloves when handling the green parts because the tiny thorns are known to irritate the skin.
• Make mashed radishes. If raw radishes are too strong, your picky eater may prefer the mellow flavor of roasted. You can prepare mashed radishes just like you would mashed potatoes.
More Reasons to Eat Radishes
As mentioned, anthocyanin is a powerful antioxidant that is responsible for the pinkish, red color. Antioxidants are known to prevent cardiovascular disease by reducing LDL (bad) cholesterol buildup in the arteries. Likewise, foods that contain anthocyanin prevent the inflammation in fat tissue that is associated with diabetes and obesity. [3]
Radishes are also a good source of fiber, vitamin C, folate and potassium. The health benefits from this combination of nutrients make radishes an excellent addition to your child’s diet. A few benefits are listed below:
• Boost your digestive system. Radishes are great for stomach problems. The insoluble fiber helps regulate your digestive system by moving food through your intestines. Radishes also increase bile production.4 Bile is important for optimal digestive function and prevents high cholesterol.
• Radishes are a natural cleanser and diuretic (increase urine production). This unique combination of characteristics help relieve discomfort of various urinary and kidney disorders. [5]
• Reduces the risk of cancer. Radishes have two powerful antioxidants: vitamin C and anthocyanin. Both prevent cancer by eliminating free radicals. Likewise, scientific research is uncovering a correlation between cholesterol, insulin resistance, inflammation, and cancer (radishes are known to reduce all four). [4]
Here are a few healthy recipes for your family to enjoy…
Roasted Radishes and Carrot
From http://www.foodnetwork.com
Ingredients:
• 1 bunch small to medium radishes (about 12)
• 12 baby carrots
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• Half a lemon
Directions:
1. Preheat the oven to 450 degrees F.
2. Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper.
3. Roast until tender yet firm in the center, about 20 minutes.
4. Squeeze with a little lemon juice and serve.
Baked Radish Chips
From http://www.caloriecount.about.com
Ingredients:
• 10 radishes
• 1 tsp. chili powder (optional)
• ½ tsp. garlic salt
• ½ tsp. paprika
Directions:
1. Thinly slice radishes
2. Preheat oven for 350°F.
3. In a medium saucepan, bring an inch of water to a boil. Load a steam basket with sliced radishes and steam for 5 minutes.
4. Remove steamed radishes and place on a baking sheet. Lightly coat with garlic salt and paprika on both sides.
5. Bake for 10 minutes on each side.
Article Resources
1 http://www.eattheseasons.com/Archive/radishes.htm
2 http://www.ncbi.nlm.nih.gov/pubmed/22102523
3 http://clinicaltrials.gov/show/NCT01180712
4 http://www.webmd.com/vitamins-supplements/ingredientmono-502-RADISH.aspx?activeIngredientId=502&activeIngredientName=RADISH
5 http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-radish.html
