Radish sprout

Radish sprout refers to the tender shoots that emerge from the radish plant, generally consumed as a fresh and nutritious ingredient in various recipes. These sprouts are small leaves, stems, and sometimes young roots that have a characteristic flavor, both spicy and slightly sweet, similar to that of a mature radish but milder and more delicate.

Origin: Radish sprouts come from the radish (Raphanus sativus), a plant native to Western Asia and cultivated globally. The sprouts are harvested in the early stages of growth, before the plant fully matures, taking advantage of their crunchy texture and intense flavor, making them ideal for salads, stir-fries, and sandwiches.

Properties: These sprouts are an excellent source of vitamins A, C, and K, in addition to containing antioxidants and sulfur compounds that aid digestion and have anti-inflammatory properties. Their low caloric content makes them ideal for healthy diets, and they add a fresh and vibrant touch to dishes.

Synonyms in Hispanic America: Depending on the country, radish sprouts may be known as brotes de rábano, germinados de rábano, or simply microvegetales de rábano. In some regions, they are also called retoños de rábano, although this term is not very common.