The radish is a plant that is grown especially for its edible root, which is swollen and can have a rounded, almost spherical or fusiform shape, and whose skin can be purple, yellow, red or vary from green to black or from white to pink.

Its texture is crunchy or hard and it has a spicy, sweet or bitter taste, depending on how long it is left in the ground. Both the stem and the root are edible.

Red radish is rich in potassium and calcium, as well as having small amounts of magnesium, phosphorus, iron, zinc, copper and sodium. They also contain a lot of vitamin C and B9, as well as small amounts of other B vitamins.