Radish

Radish

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Radish

SpecificationDescription
ShapeCylindrical, conical, or round
SizeTypically 5–20 cm in length, 3–5 cm in diameter
WeightGenerally 50–200 g per radish
ColorWhite, red, purple, or pink (varies by variety)
Skin TextureSmooth, thin, and slightly rough
Flesh ColorWhite, pink, or purple (depending on variety)
Flesh TextureCrisp, firm, and juicy
TasteMildly spicy, peppery, and sometimes bitter
AromaFresh, earthy, with a slight pungency
Moisture ContentApproximately 95%
Nutritional ContentRich in vitamin C, fiber, and antioxidants

Radish

AttributeSpecification
Color (Skin)White (common), also red, pink, or purple varieties
Color (Flesh)White
ShapeCylindrical, tapered, or round depending on variety
Size5–20 cm in length; 2–5 cm in diameter
Weight (Average)100–300 grams per root
Texture (Skin)Smooth to slightly rough
Texture (Flesh)Crisp and juicy
Moisture ContentHigh (over 90%)
Dry Matter ContentLow (5–7%)
TasteMild to sharp pungency with peppery flavor
Cooking UsesEaten raw, pickled, cooked in soups, or stir-fried

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