Radish
The radish ( Raphanus sativus ) is a Vegetable bi-annual of the family of the Brassicacées, cultivated for its hypocotyle (left the stem located under the Cotylédon S) fleshy soup believed like Légume. The term indicates also this vegetable.
The consumable part, a bulb of white flesh, is the underground inflated part of the stem above the root. One can meet several skin colors at radishes. Most current is Rouge. Certain varieties can be with skin pink, white, or gray-white.
The Horseradish ( Raphanus sativus VAr. Niger ) (sometimes called Horseradish although it is not same kind) much larger and is spiced more. It is a radish of the beginning of the winter, with the hard black skin and which one does not eat, very not appreciated out of salad or like condiment in the kitchen of Central Europe. It can be recommended for small cures of back in shape: its action is recognized on the liver and the gall bladder; it is in addition rich in vitamins B and C and fibers.
Other varieties have an oblong form. A large variety with a yellow skin has a subtle lemon taste.
The white radish Japanese giant is called Daikon , it has a soft savor.
The bulb in general is eaten believed, but of the harder specimens can be cooked with the vapor. The raw flesh has a crunching texture and a peppered savor. The pricking of the taste can be withdrawn in enlevantla red skin.
The radish is all the more strong as it missed water.
External bonds
- Characteristic nutritional of radish on the site of Aprifel
| Random links: | Complejidad | Guyana | 1483 | Gobierno de Dinamarca | Road map | 1958 in football | IceDove | Laiterie |