The seed radish is completely white inside. Many people who have ever tasted such a root vegetable note its excessive harshness and a pungent bitter taste. The latter is due to the presence of a large amount of mustard oil. That is why the product is much more often used for medicinal purposes than in cooking.
Another difference between black and green radish is that the latter is characterized by a spicy, mild, neutral taste. Unlike its black counterpart, it does not taste bitter at all. The flesh of the vegetable is not so coarse, making it much more pleasant to eat. It is not for nothing that green radish is actively used in cooking. Root vegetables are added to vegetable salads, fried on the grill, chips are made from slices, etc. As for the content of nutrients, the black vegetable is confidently leading in this parameter. Its juice destroys bacterial cells, thanks to which it is widely used in the treatment of viral and colds. However, the product is not recommended for people with gastrointestinal problems. Green radish is of much lower value for the body, but it also contains many vitamins and minerals. A vegetable can be eaten by everyone, without exception, the only contraindication to its use is individual intolerance.
To summarize, what is the difference between black and green radish.
Black radish | Green radish |
Possesses dark skin, the color of which varies from brown to almost black | The skin has a predominantly bright or pale green hue |
Inside is completely white | The pulp is pale -green |
Has a pungent bitter taste | Characterized by a spicy, mild, neutral taste |
Tough root vegetable | The pulp is not so coarse |
It is more often used for medicinal purposes than in cooking | It is widely used in cooking |
Leads in terms of the content of nutrients | Has less value for the body |
It is not recommended to eat people with problems with the gastrointestinal tract | No contraindications |