Radish Leaf /Mulo Saak

20. Radish Leaves (Mulo Saak)

About

Radish greens are the green leaves on stalks on top of the root vegetable (the radish itself). Known scientifically as Raphanus raphanistrum subsp, sativus, the radish is an extremely popular vegetable in the world, and many different parts of the plant, including the seeds, sprouts, and leaves, can be used both in culinary applications and traditional medical treatments. In some parts of the world, radishes are actually cultivated specifically for their leaves, as they will continue to grow as the root develops.

Product image shown is for representation purpose only, the actual product may vary based on season, produce and availability.

Nutritions

Radish greens are an excellent source of vitamin C, with as much as 6 times more per serving than the radish itself. You will also get a high concentration of vitamin B6, magnesium, phosphorous, iron, calcium, and vitamin A. There are also some unique antioxidants in radish greens, such as sulforaphane indoles, as well as potassium and folic acid. There is also dietary fiber and protein in these greens.

Uses

These radish greens have a peppery, earthen taste, making them an interesting addition to any salad, but can also be added to sandwiches or even boiled down and salted for a great side dish. These leaves contain much higher concentrations of certain nutrients than the vegetable itself, so if you are one of the countless people who simply throw away radish greens, change your ways and add this nutritious new food to your diet.