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History Of Radish
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The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum from the same Greek root is an old name once used for this genus. The common name "radish" is derived from Latin (Radix = root).

Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations.

Nutritional value Radish, raw, root only Nutritional value per 100 g (3.5 oz) Energy 66 kJ (16 kcal) Carbohydrates 3.40 g Sugars 1.86 g Dietary fiber 1.6 g Fat 0.10 g Protein 0.68 g Thiamine (Vit. B1) 0.012 mg (1%) Riboflavin (Vit. B2) 0.039 mg (3%) Niacin (Vit. B3) 0.254 mg (2%) Pantothenic acid (B5) 0.165 mg (3%) Vitamin B6 0.071 mg (5%) Folate (Vit. B9) 25 μg (6%) Vitamin C 14.8 mg (25%) Calcium 25 mg (3%) Iron 0.34 mg (3%) Magnesium 10 mg (3%) Phosphorus 20 mg (3%) Potassium 233 mg (5%) Zinc 0.28 mg (3%)

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates

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