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Nutritional and Phytochemical Characterization of Radish

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November 5, 2022

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As part of the Research Spotlight series on WholisticMatters, “Nutritional and Phytochemical Characterization of Radish” details the composition of radish, including the roots, leaves, stems, seeds, and sprouts. Radishes belong to the Brassicaceae family and bioactive compounds from radish extracts have been used to treat various ailments; therefore, quantifying specific phytonutrients is useful for understanding and applying the benefits of radishes.

This infographic was created from research published in the 2021 article Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review. Researchers reviewed 63 high-quality studies and extracted data from 41 studies that reported concentrations of biochemical compounds. The results report original units as described in the studies, as well as converted units to allow for comparisons between crop types and parts of the radish. Researchers identified 609 compounds, grouped into 23 categories. The top reported chemical groups were:

  1. Flavonoids
  2. Non-flavonoid polyphenols
  3. Terpenes
  4. Lipids
  5. Glucosinolates

Learn more about radish, including Spanish black radish, on WholisticMatters:

Spanish Black Radish: What is Old is New Again

Spanish Black Radish: Nutrient and Phytonutrient Profile

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