Red radish is a white-fleshed root similar to turnip with a particular pungent flavor. It belongs to the botanical family of cruciferous plants (such as cabbage, Brussels sprouts, broccoli) and has been developed in many varieties that differ in color (bright red, white, shaded white-red and even black) in weight and degree of sweet to very spicy flavor. All varieties of radish, including the leaves which are edible, are very low in calories (100g provide only 16) and are very rich in vitamin C, folic acid and minerals such as potassium, calcium and many chemicals rich in sulfur which increase the bile flow helping to keep bladder and liver healthy and improving digestion. Furthermore, radish shares protective properties against certain types of tumors with other members of the cruciferous family. 
SUGGESTION IN THE KITCHEN SUGGESTIONS :For an “unusual” and tasty salad, grate the red radishes and add them to orange pieces. Mix everything with a little honey and lemon juice and leave to marinate for 30 minutes. Red radishes can also be cooked, sliced for 5-10 minutes in water until tender. Drain and season with raw extra virgin olive oil, salt and pepper. Cooking is also used to sweeten the pungent taste.
