Eating radishes with their skin and leaves on is more nutritious.

Stir-fried Minced Meat with Radish Leaves

According to the food standard ingredient table researched by Japanese scientists, every 100 grams of radish contains 53 mg of vitamin C, 400 mg of potassium, and 260 mg of calcium. Radishes are also rich in vitamin K, which can prevent blood clotting and effectively prevent bone thickening. A large portion of these nutrients is found in the radish skin and leaves.

Japanese scientists point out that the spicy taste of radish comes from thiocyanate, which has the effect of protecting the gastric mucosa. The closer the part of the radish is to the root, the more of this substance it contains.

Since ancient times, folk remedies have often used radishes to treat illnesses. Applying a cold compress with a cloth soaked in radish juice is effective when shoulders are sore, and applying radish juice to the face is effective for treating acne. Applying radish juice to the head when you have a fever also helps to reduce fever. In addition, radishes also have the effect of reducing swelling and inflammation.