Radishes are a very healthy seasonal vegetable. They can be eaten on their own or added to various salads. Many people dislike radishes because of their bitter taste, but there is a good reason to try—and even learn to love—this plant.
As nutritionist Elena Solomatina explains, radishes belong to the cruciferous vegetable family and contain large amounts of anthocyanins and antioxidants. These substances help protect DNA from damage.
According to the specialist, if an oncological process begins to develop in the body, the beneficial compounds found in radishes can inhibit the growth of malignant tumors and may even trigger the process of self-destruction in cancer cells.
Radishes are also rich in beta-carotene, B-group vitamins, folic acid, potassium, magnesium, and essential oils. Thanks to this composition, the vegetable helps reduce stress, improve digestion, support heart function, strengthen blood vessels, and prevent hypertensive crises.
Elena Solomatina shared these insights in an interview with Evening Moscow.
