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

Its texture is crunchy or hard and with a spicy, sweet or bitter flavor, depending on the time it is left in the ground. Both the stem and the root are edible.

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