With a strong and somewhat pungent flavour, radish sprouts are known for their firm and crunchy consistency which makes them suitable for inclusion in dishes with strong flavours. Source of vitamin C and mineral salts, following sowing, they undergo rapid growth lasting from 5 to 7 days. Furthermore, once they have developed, pinkish-white outlines appear. At the top, then, they have small heart-shaped leaves. 

Nutritional elements

Radish sprouts contain:

• vitamins A, B1, B2, B3 and C;
• minerals such as iron, calcium, magnesium, sodium, potassium and phosphorus;
• fibers

Among the main components, in any case, glucosinolates stand out, i.e. the precursors of isothiocyanates, which are responsible for the spicy flavor and pungent smell of radishes.

Radish sprouts: The uses in the kitchen

The typical taste of radish sprouts is pungent. The body, however, has a white-purple color and is crunchy and firm with the presence of small decorative leaves. Specifically, it is an ingredient that combines perfectly with strong flavors: therefore, it is possible to find them in dishes based on legumes and salads. Furthermore, they can also form the basis for the preparation of tasty sauces to spread on bruschetta.

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