Radishes belong to the group of cruciferous vegetables (as cabbage or turnips for example). Thus, they contain specific compounds such as indoles, which generated great interest among researchers who found that these substances seem to be able to inhibit or prevent the development of tumours. The consumption of radishes could therefore improve the quality of the daily diet, particularly in the field of preventing certain cancers (colon and stomach cancer in particular). Finally, they bring with them iron (together with copper, which increases its effective use by the body), zinc, fluorine, traces of iodine, selenium etc. Radishes are also a good source of vitamin C since they provide an average of 23 mg per 100 g (a non-negligible level in terms of the daily needs, which is estimated to be at 80 mg for adults). In radishes vitamin C is rather better preserved than in other vegetables, especially leafy vegetables (spinach for example) and as radishes are almost always eaten raw, they provide a maximum intake of vitamin C (there is no loss due to cooking).


  • Packaging: 24 bags of 500 gr in carton of 12 kg net
  • Recommended storage & transport temperature: 0.5 °C
  • Relative Humidity: 95
  • Freezing Temperature: -0.7°C