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Watermelon Radishes

in The Too Busy to Diet Blog on September 18, 2014

Watermelon radishes are part of the Brassica group of vegetables along with cabbage, cauliflower, Brussel sprouts, and kale. They were found in China. They have a white and green exterior and their fuchsia flesh resembles watermelons. Their taste is milder and sweeter than the typical radish.

Watermelon radishes can be cooked like a rutabaga and mashed, pickled, braised or toasted like turnips, or served raw in salads or with dips.
They are one of the root vegetables that are very low in calories. They are a good source of anti-oxidants, minerals, vitamins, and dietary fiber. They are good sources of folate, vitamin B6, riboflavin, thiamin and the minerals iron, magnesium, copper, and calcium.

They contain the isothiocyanate anti-oxidant compound sulforaphane. Studies have found that sulforaphane has a proven role in fighting prostrate, breast, colon, and ovarian cancer. They do this by cancer cell growth inhibition and with cytotoxic effects on the cancer cells.

A popular Chinese proverb says, “ Eating pungent radishes and drinking hot tea let the starved doctors beg on their knees”.
Watermelon radishes were once difficult to find, but are often found today at Farmer’s Markets. You can now find them at typical grocery stores. They are very colorful in salads and in fresh vegetable plates with a dip. They are also a fun vegetable that can be added to children’s lunches or as a snack.