Plant Characteristics

The radish (Raphanus sativus) is a root vegetable with white flesh and has a unique sharp flavor.  Like other members of the cruciferous family (which includes broccoli, cabbage, brussels sprouts, mustard) radish contains a characteristic oil, the source of its pungency.  There are many variates of radish each with their own distinctive colour, length, size, and level of pungency.  Like many other root vegetables, the radish also produces green leafy tops that are edible and add a peppery zest to salads.

Some varieties of radish are quick-growing spring roots. These are small round or oval-shaped radishes with crisp white flesh. They range from 1 to 4 inches in diameter. The other varieties of radish are slow-growing summer and winter vegetables. The winter varieties produce long, large roots whose flavor is sharper.  Winter varieties also have a more fibrous texture and less crisp and take twice as long to mature as spring/summer varieties.

Nutrition

Radishes and their greens are low in calories and an excellent source of vitamin C.  Radish leaves contain six times the vitamin C of the root and are a good source of calcium. Red globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium. A 100 g serving of radish provides only 16 calories.

Sourced from:  http://www.sharecare.com/question/what-is-nutritional-value-radishes?partner=droz; http://www.sharecare.com/question/what-is-a-radish?partner=droz

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