Energetics of Food

Energetics of Radish: Radical Groundlings
Energetics of Food Kaely Shull Energetics of Food Kaely Shull

Energetics of Radish: Radical Groundlings

Radishes are grown and consumed all around the world with the first written records being found from the 3rd century B.C. Surprisingly, there are numerous varieties of radishes, varying in size, flavor, color, and length of time they take to mature.  Radishes can be sweet or spicy, owing to their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.

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