Have you ever been conned to eat something you despise, and then actually grown to like it? My list is, or rather used to be, fairly long. And somewhere right on top was radish, or rather the humble mooli. It would take serious coercion to get me to eat it irrelevant of the various ways it was camouflaged – in a curry, parathas, dal, or even a salad.Incidentally, there are various kinds of radishes with some growing in spring and summer, and some in winter.
Daikon, the white variety most commonly found in India, is a spring-summer vegetable. The other varieties available in the country are the pink, and sometimes even the black. Now even though not everyone likes radish, it comes with a host of health benefits.
For instance, radish actually helps to cleanse our liver and stomach, thus detoxifying it; black radish and its leaves have been used for the longest time to treat jaundice because it can get rid of excess bilirubin. And because of that particular property, it also helps to purify our blood.
They keep hypothyroidism in check too, thanks to its sulphur content.1. Saves those RBCs: Radish is known to control damage to our red blood cells, and in the process also increases oxygen supply to the blood.2. High on Fiber: If you eat it as part of your daily salad intake, without going overboard of course…