Radish has a thin white skin and is crispy and mildly peppery in taste. It contains Vitamin B and C, and calcium. It contains enzymes that help in digestion. The leaves too are rich in Vitamin C, beta carotene, calcium and iron. Radish is diced or sliced to impart crispy taste to salads and other dishes. It can also be used in sandwiches, salads, soups and pickles.
