Radish Daikon Untreated

Radish – Daikon sprouts, 90+% Germ. seeds for sprouting. Like Mustard, Cress and Broccoli is a member of the Cruciferous/Brassica family which are renowned for their high content of antioxidants.

Germination rates when growing as a micro-green/vertical sprout – with regard to the Daikon Radish, to get really good germination rates it’s best to soak for at least 12 hours in warm water with a small amount of nutrient solution, some soak the seeds for 24 hours in warm water, using a little heat mat. The Daikon seems to have a slightly harder shell than the Red Arrow, so benefit from the extra time and the warm water.

Radish is one of the easiest & quickest & most versatile sprout, it can be grown as a vertical sprout ie a Micro-Green in shallow trays (top picture), or as a loose sprout.

When growing them as loose sprouts my preferred method is to mix them e.g. 40 ml of Radish Daikon, 40 ml of Radish Red Arrow, 40 ml of Fenugreek Or Alfalfa 40 ml, Fenugreek 40 ml & 40 ml of Radish. This gives you two full small colanders or 1 large, of yummy tangy sprouts.

Radish sprouts are very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron and Copper, and a very good source of Vitamin C, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Manganese.

Radish can also be grown to a full plant, & just pick the leaves.

Research Abstract:- RADISH SPROUTS VERSUS BROCCOLI SPROUTS: A COMPARISON OF ANTI-CANCER POTENTIAL

In July 2006, Channel 9 gave a news coverage entitled _ Natural Wonder Weapons in Fight against Cancer_ with research done in Queensland by a Department of Primary Industries physiologist, who found that the phytochemical in radish sprouts, literally, can flush out cancer-causing elements. It was found that radish sprouts were 4 – 5 times more potent than broccoli sprouts, which were previously found in research to have this same action. All of the brassica vegetables, like cabbage, cauliflower, watercress, Brussels sprouts, mustard, rocket, turnip, horseradish, kale and wasabi, contain plant chemicals that convert to isothiocyanates when we chew them. Research has shown that, as sprouts, they have more cancer blocking potential than the same plants as mature vegetables. This is because of the differences in their content of beneficial phytochemicals. When we eat radishes … as radish sprouts, research findings have found them to be 50 times more powerful than when eaten as a fully-grown radishes. This research, indicated, we need to eat one cup of fresh radish sprouts a week to literally flush out cancer-causing elements and neutralise any carcinogens eaten or inhaled from environmental toxins, including cigarette smoke.

“Radish sprouts and broccoli sprouts have been implicated in having a potential chemoprotective effect against certain types of cancer. Each contains a glucosinolate that can be broken down to an isothiocyanate capable of inducing chemoprotective factors known as phase 2 enzymes. In the case of broccoli, the glucosinolate, glucoraphanin, is converted to an isothiocyanate, sulforaphane, while in radish a similar glucosinolate, glucoraphenin, is broken down to form the isothiocyanate, sulforaphene. When sprouts are consumed fresh (uncooked), however, the principal degradation product of broccoli is not the isothiocyanate sulforaphane, but a nitrile, a compound with little anti-cancer potential. By contrast, radish sprouts produce largely the anti-cancer isothiocyanate, sulforaphene. The reason for this difference is likely to be due to the presence in broccoli (and absence in radish) of the enzyme cofactor, epithiospecifier protein (ESP). In vitro induction of the phase 2 enzyme, quinone reductase (QR), was significantly greater for radish sprouts than broccoli sprouts when extracts were self-hydrolysed. By contrast, boiled radish sprout extracts (deactivating ESP) to which myrosinase was subsequently added, induced similar QR activity to broccoli sprouts.”

“The implication is that radish sprouts have potentially greater chemoprotective action against carcinogens than broccoli sprouts when hydrolysed under conditions similar to that during human consumption.”

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