Health Benefits of Radish

Radishes and their greens provide an excellent source of vitamin C.

Content of their root and are also a good source of calcium.  
Red Globes also offer a very good source of the trace mineral 
molybdenum and are a good source of potassium and folic acid.
Daikons provide a very good source of potassium and copper.
Radishes, like other member of 
the cruciferous family (cabbage, kale, broccoli, Brussels sprouts), contain cancer-protective properties.  Throughout 
history radishes have been effective when used as a medicinal food for liver 
disorders.  They contain a variety of sulfur-based chemicals that increase the flow of 
bile.  Therefore, they help to maintain a healthy gallbladder and liver, and improve 
digestion.  Fresh radish roots contain a larger amount of vitamin C than cooked 
radish roots.  Radish greens, contain far more vitamin C, calcium, and protein than 
the roots.