Radish (500 grams)




Radishes are peppery, crunchy, and zesty when eaten raw. The flavour of raw radishes is hot, zingy, and snappy. In contrast, cooking radishes brings out the sweetness and lessens the heat. Depending on the variety, some have a hotter flavour while others are sweeter. Antioxidants and minerals like calcium and potassium are abundant in radishes. These nutrients work as a team to lower high blood pressure and lower your risk of developing heart disease. The radish is a good source of naturally occurring nitrates that enhance blood circulation. In addition, the vitamin C in these root vegetables functions as an antioxidant to guard your cells from oxidative stress.  It improves cardiovascular health, improves liver function, and decreases risk of diabetes. Radish can be used to make curry, sabji, soups and many more delicious dishes.

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