Low energy, radishes have a high density of minerals and trace elements per 100 calories, they provide 1620 mg potassium, 133 mg calcium, 47 mg magnesium, 5.3 mg iron … This gives them some interesting properties remineralizing.
Their intake of vitamin C is significant, in terms of daily needs: on average 23 mg per 100 g, or nearly 30% of the recommended daily intake for adults (80 mg).
They are a good source of dietary fiber, fiber more effective on intestinal transit as the radishes are eaten raw.
Finally, radish belong to the group of cruciferous vegetables (as well as cabbage or turnips, for example). Thus, they contain specific compounds such as indoles, or gluconisates, which generated great interest among researchers who found that these substances seem able to inhibit or prevent the development of cancerous tumors.
The consumption of radish could improve the quality of food, particularly in the field of prevention of certain cancers (especially colon and stomach).