Cherry radishes contain various mineral elements, trace elements, vitamins, mustard oil, lignin, and other ingredients. They are crisp, tender, and sweet with a milder spiciness than larger radishes, making them suitable for raw consumption. They can promote gastrointestinal motility, increase appetite, and aid digestion. Many reports suggest that eating raw radishes can prevent cancer, which is attributed to components such as lignin and choline in radishes.
As a vegetable, cherry radishes can be stir-fried or used in soups, but the most common preparation is as a salad. Because of their spherical shape, small size, and vibrant color, they are also suitable for eating as a fruit, hence the name "fruit radish."
In addition, cherry radishes have medicinal properties such as resolving phlegm, eliminating food stagnation, relieving asthma, promoting urination, and stopping diarrhea. They were historically classified as a medicinal and health-preserving vegetable. The leaves of the cherry radish can also be eaten raw in salads, providing a fresh and crisp texture.