Radishes belong to the Cruciferae family. 380 genus and 3,000 species from cold or temperate regions of the northern hemisphere belong to this family. In the Cruciferae family there are also vegetables such as kales or cresses. These vegetables are very important because they contain sulphur compounds, which are powerful antioxidants that help prevent illnesses. There are 6 species of radishes but only the one scientifically known as Raphanus sativus is grown.

Nutritional information (0.1 kg)
Fiber 1.0 g
Saturates 0.03 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.05 g
Cholesterol 0.0 mg
Calcium 34.0 mg
Iron 1.3 mg
Zinc 0.13 mg
Vitamin A 0.0 ug
Vitamin C 20.0 g
Folic acid 24.0 ug
Salt (Sodium) 59.0 mg
Sugars 2.7 g
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