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Grains

Bunches Radishes With Green Tops

Radishes are crisp root vegetables in the Brassica family, and the green tops are also edible and nutritious. Both the roots and greens are commonly eaten raw or cooked in salads, sautés, and soups.

Beneficial properties

low in calories high in vitamin C contains antioxidants source of fiber hydrating peppery leafy greens are nutrient-dense

Nutritional highlights

Radishes provide vitamin C, fiber, potassium, and small amounts of folate, while the green tops add vitamin K, vitamin A precursors, calcium, and additional antioxidants.

Caution. Radish greens are high in vitamin K, so consistent intake may be important for people taking warfarin or other vitamin K–interacting anticoagulants.

Conditions it helps with

Constipation
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High Blood Pressure
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High Blood Pressure
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Immune System (general)
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