Why are they called breakfast radishes?
Considering this, what gives radishes their bite?
The molecules that give us a peppery jolt when we bite into the radish are allyl isothiocyanate, which do not exist inside whole radishes. The enzyme breaks down the sulfur-compound, which results in allyl isothiocyanate, and the spicy kick that we taste when we eat radishes.
Similarly, how the French eat radishes? A classic French way of serving radishes, simple and yet so good; crunchy radishes are simply served with fresh butter and sea salt. I like to serve mine with Fleur de Sel, which is the caviar of French sea salts. All that is needed is some traditional French bread to accompany it for a light lunch or supper dish.
In this way, what is the difference between radish and daikon?
Radish: the crisp, pungent, edible root of the plant Raphanus sativus, of the mustard family, usually eaten raw. Daikon radish: a large, elongated, white winter radish, Raphanus sativus longipinnatus, used especially in Asian cuisine and sometimes pickled.
Is Korean radish good for you?
They are also a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. Mu contains the enzyme myrosinase, which assists the digestive process, especially with starchy food, and also helps with detoxification. It's also good for those on a diet since it is low in food energy.