The health benefits of pink radish

pink radish has several health benefits in naturopathy

The pink radish is the friend of the first spring aperitifs. It crunches under the tooth and refreshes the palate. Its health benefits are also interesting and common knowledge at the naturopathic medicine schools in Germany.

Why is the pink radish good for our health?

This pungent vegetable has many health benefits, the main ones being:

  • Radishes are good for the skin. Its richness in water and vitamin C fights against skin blemishes and leaves the skin glowing and well hydrated.
  • Radish contains many micronutrients: vitamins C, B, potassium and sodium to fill up on energy in spring and protect the nervous and immune systems.
  • Radishes are low in calories as long as you don’t eat them with butter! 100g of radish contains only 14 calories, so it can be eaten without moderation as part of a balanced diet.
  • The radish stimulates the appetite. Consumed at the beginning of the meal, the sulphur compounds of radishes will prepare and facilitate digestion.
  • The radish is diuretic. It facilitates the evacuation of water in the body and avoids inconveniences such as kidney stones, water retention, cystitis

How to consume the pink radish?

At first sight, crunching the radishes is the easiest way to eat them, but it is also possible to add them to a hot or cold culinary preparation: spread with ricotta cheese, mixed salad, in a soup, in a casserole with meat, roasted in the oven, in pickles…

The pink radish leaves can also be used to make a radish pesto.

Recipe: Pink radish diet muffins

Ingredients for 10 pink radish muffins

  • 200 g pink radishes
  • 3 eggs
  • 240 g small spelt flour (or brown rice flour for a gluten-free version)
  • 80 ml olive oil
  • 80 ml oat or almond milk
  • 50 g sheep’s milk cheese or Greek soya yoghurt
  • 1 teaspoon cumin powder
  • 2 teaspoons baking powder
  • salt and pepper


  • Preheat the oven to 180°C.
  • Wash the radishes, remove the tops and grate them finely.
  • Break the eggs into a bowl and add the whole eggs, cottage cheese, vegetable milk, olive oil, cumin, salt and pepper. Mix well.
  • Gradually add the flour sifted with the yeast, stirring constantly until the mixture is smooth and homogeneous.
  • Finally add the radishes and mix again before putting the batter into the muffin tins.
  • Place in the oven for 20 minutes.

Serve warm with a seasonal salad.


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