Radish, Mullangi or Mooli is the way the white , red edible root vegetable is called in various places of the world. It is a watery vegetable used in salads, sambhar, dal, paratha and curry in India. The vegetable provides a pungent, peppery element to the dish. It is used in Ayurveda to treat illnesses such as sore throat, bile disorders and inflammation
Many consider radish as superfood, but it needs to be eaten along with the flowers, leaves and seeds. Radishes are great at detoxifying the body, as well as improving the liver and stomach functions. One satisfying crunch will help purify your blood and increase oxygen into your bloodstream.
Radish not only gives you energy and keeps you incredibly healthy it also helps to regulate your metabolism, allowing your body to using fat for energy. It is also believed to keep hypothyroidism in check.
The nutritional profile of radishes is very diverse and offers a wide scope of nutrients that can have a profound effect on health. From folate to sulfur compounds, radishes target many different aspects of the body and can contribute positively to a healthy system, inside and out.
Moreover radishes have a very low glycemic index, meaning that it will have little effect on blood glucose levels and will support weight loss. Radishes aren’t known to be a popular meal staple, but there are many different types of radishes that can be delicious if prepared the right way.