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Offering a tasty, fresh and crisp flavor to each bite, the radishes have a special place in the heart of the lovers of vegetables. A root of the Brassicaceae family and pumpkin cousin, the various shapes, sizes and colors of the radishes is surprising. In the United States, the standard radish is red and round with a radiantly white interior and about the size of a ping-pong or golf ball.

Another type is the daikon radish of creamy white color – a true tuber with its rabid to show it, being a winter radish, while the Reds grow in the spring. The original radish was black. Other varieties come in pink, dark grey, purple, two shades of green and white, and yellow.

Radish freshness

It is seen in its firm texture, smooth skin and no brown spots. When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.


Raw for salads or canned as pickle.


Refrigerated in open or perforated plastic bag.




10 – 12 days approx.


When splitting, they must be placed in icy water so that they retain their crispy texture and with lemon so that they do not rust (darken).

Nutrients and properties:

(See nutrient content and its benefits, in vegetables).


Do not freeze. Periodically check the status of the product to be able to consume it in time.