Radish-Apple Juice


bunch of red ripe radishRadishes have been cherished since before the Roman Empire both as a food source and a medicinal product. They are a hardy plant frequently grown in combination with other plants due to their ability to draw pests away from the more sensitive plants.

Radishes can be grouped into for basic group types: summer, fall, winter and spring variety. Depending on the variety their size, shapes and colors also vary. Colors vary from red, pink, yellow, to white, while shapes range from round to elongated while size can range from small marble sized to some that are larger than a parsnip.

 Radish-Apple Juice

Ingredients:

Directions:
Wash all vegetables thoroughly. Cut so the fit the juicer with ease.  Juice all ingredients and pour into glass.

Add-ons

  • Cilantro
  • Pear

Nutritional Information

Radishes have a very high water content (approximately 90%), which makes them great for anyone on a diet; but more than that they have almost no saturated fats, very little sugar and carbohydrates, and plenty of fiber. While many people toss radishes in salads, what they don’t realize is that juicing them allows for faster delivery of all the nutrients they have to offer.

Radishes are a good source of potassium, vitamin C, folate, manganese, copper, magnesium, calcium, vitamin B6, riboflavin and sodium.

Health Benefits of Radishes

Radishes are excellent detoxifiers, helping to remove a large variety of toxins from different parts of the body. They aid digestion by regulating the flow of bile and bilirubin. Radishes are useful in controlling jaundice as they help to remove excess bilirubin from the liver. Regular consumption of radish juice can reduce inflammation of the urinary tract and prevent kidney infections. Furthermore radishes are known to help treat respiratory problems like asthma and bronchitis as they help to loosen mucus from the lungs. Recent studies show that radish juice can help to avert a number of cancers like stomach, colon, intestinal and kidney. The anthocyanins and vitamin C in the vegetable also inhibit the proliferation of cancerous cells.

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About Andy Williams

In a processed food culture, simply eating may not be enough. Andy Williams, B.SC., Ph.D. is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter. You can also follow me on Google +

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