Radish

 Radish  

Radish is one of the ancient vegetables known to the ancients, and it still enjoys a prominent position today as an appetizer and digestor.

Radish contains 85% of its weight as water, nitrogenous substances, and trace amounts of starchy and mineral substances, and it also contains a small percentage of vitamin (C) in it, but oranges, lemons and tandoori contain higher amounts than that vitamin.

 Radish is a root plant, meaning that its roots are the ones that are used and eaten, although its leaves are more beneficial than the roots because they contain vitamin (A) and vitamin (C), nicotinic acid, which protects against pellagra, and calcium and iron.

Radish is eaten as pomegranate with the rest of the appetizers that are eaten with food, and because it contains vitamin (C) it strengthens the bones, as it is a diuretic, and its juice benefits people with gallstones, urine sand and liver attacks, provided that this juice is taken in the morning on an empty stomach. Taking juice after food helps digestion.

In France, the population of radish is used as a cure-all to combat whooping cough, by selecting a few large radishes to dig inside them to fill the space with sugar.