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Radish
Raphanus sativus
Crisp, peppery root eaten raw or cooked.
Radish
Nutritional qualities
Low in calories; provides vitamin C and fibre.
Natural compounds
Its sharp taste comes from glucosinolate-derived compounds.
Traditional use
Widely used across Indian, East Asian and European cuisines.
Modern research
Its glucosinolate content is characteristic of the brassica family.
Find it in a Gulpit drink
Explore the products that bring this ingredient into an everyday routine.
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