The greens often kept intact to maintain freshness of the vegetables are not to be discarded since they may be packed with more nutrients that the vegetable itself. Such is the case with Radish leaves which can add loads of antioxidants and fiber to the meal along with a peculiar pungent taste liked by many.
Radish is called Muli in Hindi and Mullangi in Telugu. It was first cultivated in China and later in Egypt and Greece as well. There are several health benefits of eating radish but even the greens which are often discarded as waste offer great nutritional value (see table) and taste
Table: Nutritive value of Radish greens
|Vitamin C||81 mg|
Health benefits of the Radish greens –
- Radishes are rich sources of the antioxidant vitamins -Vitamin C and beta carotene. These can protect the cells from oxidative damage and prevent diseases such as cancer, heart disease and inflammatory conditions.
- Radish greens contains Sulporaphane indoles which are compounds with anti-cancer properties.
- Greens of radish can help in treatment of allergies
- They are also good sources of mineral molybdenum, potassium and the B complex vitamins such as folic acid.
- Being a fairly good source of fiber makes it ideal snack option for those seeking to lose weight, those with high cholesterol, hypertension and diabetes.
Use of radish greens in daily cooking
- Radish greens can be added to vegetable soups
- Greens can be chopped finely and used as filling for parathas
- Radish greens are cooked as it is into a vegetable side dish
- The leaves can be added to a muthia or handwa mix
People who enjoy the pungent taste of radishes will like its leaves as well. There is no point in discarding the nutritious greens packed with health benefits. We keep looking at supermarket shelves for the latest health products while truly healthy stuff lies in the farm. Every single part of the plant is essential to human life and often edible because it is totally natural.