radish

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radish

radish herbaceous plant ( Raphanus sativus ) belonging to the family Cruciferae ( mustard family), with an edible, pungent root sliced in salads or used as a relish. It is thought to be native to China; it spread to the Mediterranean area before Greek times and to the New World in the early 16th cent. There are many varieties, with white, red, or black roots of different shapes and sizes, some quite large. Radishes grow easily and quickly throughout temperate regions; they are a staple food in Japan and China, where they are generally pickled in brine. Radishes are classified in the division Magnoliophyta , class Magnoliopsida, order Capparales, family Cruciferae.

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radish

A Dictionary of Food and Nutrition | 2005 | | Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

radish The root of Raphanus spp. An 80‐g portion is a good source of vitamin C; supplies 10 kcal (40 kJ).

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DAVID A. BENDER. "radish." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 20 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "radish." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 20, 2009). http://www.encyclopedia.com/doc/1O39-radish.html

DAVID A. BENDER. "radish." A Dictionary of Food and Nutrition. 2005. Retrieved December 20, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-radish.html

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