Radish or white radish

Classified as a type of vegetable with tubers or roots that are commonly used in cooking such as various stews. Especially clear soup. In addition, it is also popular to be processed into salted radish products. Including using it to extract substances for making medicine. and is an ingredient in cosmetics for white skin

Scientific name: Raphanus sativus L.

Family: Brassicaceae (Cruciferae)

Common name: Chinese radish

Local name: radish, turnip, Chinese turnip, radish

The mustard family has approximately 51 genera, 218 species, and more than 300 species. They are native to the eastern coast of the Mediterranean Sea.

Radishes/Lettuce are divided into 2 groups:

1. European group (Radish) popularly grown and consumed in warm areas such as Europe and America. It needs cool weather for root growth, about 15ºC, has a short harvest period of 20-25 days. The root part is small, dark red, some species are black. But the meat inside is white or red.

2. Asian group (Chinese Radish or Japanese Radish) grown mostly in Asia. The roots have

Large size, round and elongated shape Depends on the variety Normally, the surface of the roots is white. But some varieties may have red flesh and white inside. The harvest period is longer than the first group, which is light varieties, approximately 40-50 days and heavy varieties, approximately 60-70 days. They can be separated into 2 types:

– Japanese Type. The distinctive feature is that the leaf edges are deeply wavy. There are many leaves depending on the variety. Both annuals and one-year maturities are mostly heavy or medium-sized.

-Chinese Type: The distinctive feature is smooth leaf edges, no serrations. Most are light varieties. and is only one year old

Botanical characteristics

roots and tubers

The roots or tubers are spherical, cylindrical, or long cones or other shapes according to the species. The tubers are white to red. It is the part used for cooking. The tip of the root or tuber has small fibrous roots that plunge downward.

trunk

Radish stems are short, round, and short. no branches Prick out the center or root of the radish.

blade

The leaves are a single leaf that shoots out at the joints of the stem. There are both types with smooth leaf edges. and the edges of the leaves are deeply concave

flower

Radish flowers are perfect flowers. Grows from the middle of the stem with a flower stalk 50-100 cm long. The flowers are white or purplish-white. Consists of 5 calyxes, arranged in 2 layers, and 5 petals, which contain nectar at the base of the petals. Inside the flower there are 6 stamens and 1 pistil. The flowers bloom in the morning.

Pods and seeds

The pods of radishes are about 2-6 cm long and are dark green. The pods mature from the bottom up. When the pods are mature, they will be gray-brown. The pod is quite hard. There are no cracks along the seams. Inside there are about 1-10 seeds. The seeds are round. Brown to reddish brown Some varieties are yellow. Seed size approximately 3 mm.

Benefits and processing

– Because radishes have flavor. Therefore, it is commonly used in cooking in many menus such as soup.

– Processed into salted pickled radishes and sweet pickled radishes

– Processed into dried radishes

– Sliced radishes into thin sheets. Popularly applied to the face to nourish the facial skin. Helps reduce wrinkles, treat blemishes and dark spots.

– Radish extract is used as a medicine for treating blemishes and dark spots because it contains many substances that inhibit the tyrosinase enzyme. (Antityrosinase Activity) which is an important substance in the process of creating skin pigmentation. Makes the skin look dark.

– Leaves and stems after harvest are used as animal feed for pigs, cattle and buffalo.

– Leaves and stems are used to produce biological fermentation liquid or use as compost.

nutritional value

– Energy 14 kilocalories

– Protein 0.6 grams

– 3 grams of carbohydrates

– Calcium 24 grams

– Phosphorus 14 grams

– Iron 0.4 milligrams

– Vitamin C 22 milligrams

– Vitamin B1

– Vitamin B1

Important substances found

In the fresh radish roots, many chemical components were found, including:

• Phenolic compounds.

– Kempferol

– Cyanidine

– Triterpenes

– Gentisic acid

– Hydrocinnamic acid

– Vanillic acid

– Pelargonidin

– Luteolin

– Myricetin

– Quercetin

Radish properties

radishes

– Helps stimulate appetite

– Helps digest food

– Helps to vent

– Fungicidal effect

– Helps reduce blood sugar

– Helps stimulate the circulation of bile.

– Antioxidants

– Anti-inflammatory

– Anti-cancer

– Reduce wrinkles

– Vitamin C and phenolic compounds in radishes have properties that help whiten the skin.

– Use it to grind and apply to burn wounds. Hot water can scald.

blade

– Freshly squeezed juice obtained from the leaves Has a diuretic effect and is a laxative

seed

– Seeds help expel gas, diuretic, and expectorant.

Collected from Watsamon, (2014)(1)