Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 I have been unable to find on the web the sodium content of radish leaves/greens. I was wondering if any of you have nutrition programs with this information or perhaps just have better luck tracking this down than did I. This is not so trivial a question as it may seem considering the vast difference in sodium content between, say, chard and collards (the former has much more). Thanks, -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 cronzen wrote: > I have been unable to find on the web the sodium content of radish > leaves/greens. I was wondering if any of you have nutrition programs > with this information or perhaps just have better luck tracking this > down than did I. I have Fitday, it has no listing for radish greens, other than a pickled concoction that contains radish leaves and salt, and you probably don't want that. It does have radish sprouts, if that helps. One cup of radish sprouts contains 2 mg of sodium. Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 , " cronzen " <truepatriot wrote: > > I have been unable to find on the web the sodium content of radish > leaves/greens. I was wondering if any of you have nutrition programs > with this information or perhaps just have better luck tracking this > down than did I. This is not so trivial a question as it may seem > considering the vast difference in sodium content between, say, chard > and collards (the former has much more). I couldn't find any numbers, just this: " The radish is one of the richest sources of iron, calcium and sodium of all the common vegetables. The roots, rather than the leaves of these small plants, are generally used as food item. They should be eaten raw to derive all its beneficial effects. Cooking destroys its vitamin content and thus cooked vegetable looses its powerful antiscorbutic properties. However, the leaves are also eaten as salad or used in cooking. Radish leaves have more calcium, phosphorus, Vitamin C and protein than radish itself. " http://www.indiangyan.com/books/healthbooks/food_that_heal/radish.shtml OTOH, this site (http://www.greenearthinstitute.org/radishes.htm) says: " If it's been a while since you cooked with radishes, then its time to revisit this colorful vegetable. Besides being fat free and low in sodium, a serving of seven radishes has only 20 calories and provides 30% of the recommended daily value of vitamin C. They also contain a smattering of potassium, phosphorous, magnesium, and iron. " ' Aha... radish sprouts: 6 mg per 100mg serving?? http://www.juicingbook.com/vegetables/radishsprout/ But leaves may be different (http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Raphanus+sativus & CAN=COMIND): " Leaves (Dry weight) In grammes per 100g weight of food: Water: 0 Calories: 287 Protein: 28.7 Fat: 5.2 Carbohydrate: 49.6 Fibre: 9.6 Ash: 16.5 In milligrammes per 100g weight of food: Calcium: 1913 Phosphorus: 261 Iron: 35.7 Sodium: 956 " SO after all that, guess I'm no help! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 Hi Amy, thanks for that great info. I had no idea aboout radish greens. I'm not even sure I've seen them still attached - maybe did but ignored seeing them because I'd never know they were edible. What wastage in our society, eh? I shall be looking for them from now on! Thanks again - even though, my gal, you've made me face my own ignorance - never a pretty sight! LOL best love, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 > Hi Amy, thanks for that great info. I had no idea aboout radish > greens. I'm not even sure I've seen them still attached - maybe did > but ignored seeing them because I'd never know they were edible. What > wastage in our society, eh? Lots of wastage. Often greens for veggies are removed becaus ethey go limp so fast (and show the age/lack of freshness of the roots!). > I shall be looking for them from now on! Thanks again - even though, > my gal, you've made me face my own ignorance - never a pretty sight! > LOL *lol* We all need to do that sometimes, I guess! Some of us (like me) more often than others (much more). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 Hi Amy, >Often greens for veggies are removed becaus ethey go > limp so fast (and show the age/lack of freshness of the roots!). I know, so now it's the norm to remove them. So even when I go to the farmer's market in the summer I have to give a yelp of protest to stop them removing the beet greens before they pop them in the bag for me. Of course, they might be saving them for a friend, but that'd be a lot of beet greens after a morning's trading! So radish greens it'll be next. IF they're still attached! Another culinary adventure! LOL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 Pat wrote: > > So radish greens it'll be next. IF they're still attached! Another > culinary adventure! LOL I missed the radish greens discussion, I think! Was there a recipe involved, or instructions on how to cook/eat them? Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 > I missed the radish greens discussion, I think! Was there a recipe > involved, or instructions on how to cook/eat them? No, no recipe was offered here. It was a query from Erin (cronzen) re where to find out about the sodium content of radish greens, noting that different greens had different levels. I did however see a recipe for radish greens on another list in the last week or so, and I'll see if I can find it and get permission to cross-post. Otherwise, I'd think that you'd cook them much the same way as any other 'greens' - remembering that they probably (guessing here - never tasted them to my knowledge) have a peppery bite a bit like the radish itself? Possible?? luv, pat Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.