Spanish Black Radish (Raphinoussativus L. Var. niger) is a cruciferous vegetable associated with the production of detoxification enzymes, healthy digestion, and healthy liver and gallbladder function. Spanish black radish is grown for its rich supply of glucosinolates.

Key Nutrients in Spanish Black Radish

Percentages shown as %DV per serving of 5.5g Spanish black radish.

Total Phenolic Concentration in Spanish Black Radish

Measured: Total Phenolics as Gallic Acid Equivalence (mg/g).

Phytoactives in Spanish Black Radish

Glucosinolates

Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support

• Glucobrassicin (11.835 mg/g)**
• Sinigrin (0.215 mg/g)**
• Gluconapin (0.2 mg/g)**Glucoraphanin (0.12 mg/g)**
• Glucoerucin (0.095 mg/g)**
• Glucobrassicin (0.082 mg/g)**
• Glucobrassicanapin (0.058 mg/g)**Glucoraphenin (0.004 mg/g)**
• Neoglucobrassicin (0.002 mg/g)**4-MeOH Glucobrassicin (0.002 mg/g)**

Saponins

Compounds that support the immune system, healthy cholesterol levels, and blood glucose levels

Tanins

Large set of diverse phenolic compounds found in plants that contribute to antioxidant activity, antimicrobial action, and distinct dark color 

Myrosinase

Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates

Fiber

Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels

*Data is mean values from Phenol-Explorer Database₁

**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods