With a strong and somewhat pungent flavour, Radish Red Rubin 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 it is developing, pinkish-white contours. At the top, then, they have small heart-shaped leaves.
Radish Red Rubin sprouts contain:
- Vitamins A, B1, B2, B3 and C
- Minerals such as iron, calcium, magnesium, sodium, potassium and phosphorus
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 Red Rubin sprouts: the uses in the kitchen
The typical taste of radish red rubin 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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