Many people turn up their noses at radish, and others simply ignore it. But research says the radish is in fact a fairly nutritious vegetable. Keeping it in the regular diet benefits everything from digestion to the skin, the liver and even the heart.

Winter is the ideal time to eat radish, because that is when the freshest radishes are in the market. Here is what it offers.

Radish contains plenty of water and fibre, which speed up digestion and help relieve constipation. Its special enzymes help break down food, reducing indigestion and acidity.

Sulphur compounds in radish help the liver break down toxins. The liver is the body's most important detox organ, and radish makes its work easier, which is why research regards it as a "liver-friendly vegetable".

Radish contains a plant pigment called anthocyanin that protects the heart. It helps control blood pressure and keeps blood vessels flexible, somewhat lowering the risk of heart disease.

Radish is low in calories and has a low glycaemic index, so it does not let blood sugar rise quickly and is considered safe for people with diabetes. Its fibre also keeps you full for a long time after eating.

Radish contains vitamin C, folate and various antioxidants that strengthen the body's defences. Eating a little radish every day helps protect against winter colds and coughs.

Radish is about 95 per cent water, so it helps maintain the body's fluid balance. Skin stays soft and rashes or irritation are reduced. Vitamin C boosts collagen production, keeping skin firm, and beta-carotene and minerals may also help reduce hair loss.

Radish is very low in calories, with just 19 calories in a cup, making it an ideal side dish or salad option for anyone on a weight-loss diet.

Radish is not just a winter vegetable but a kind of natural detoxifier. Eating it daily, or at least a few days a week, improves digestion, keeps skin healthy and boosts overall immunity. Like onion and garlic, this neglected kitchen vegetable quietly plays a big part in keeping us healthy.

Sources cited: Harvard School of Public Health, University of Rhode Island, National Liver Foundation.

Source: Jagonews24. First published in Bengali on The Agro News.