radishes

n. type of bitter-tasting edible root from the mustard family; plant that produces this root

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world, and in addition to their use as a food, radishes have uses as an alternative treatment for a variety of medial conditions, and the seeds can be used as a biofuel. Radishes have numerous varieties, varying in size, color and duration of required cultivation time.
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Noun
1. pungent fleshy edible root
(hypernym) root vegetable
(part-holonym) radish plant
2. pungent edible root of any of various cultivated radish plants
(hypernym) root
(part-holonym) radish plant
3. Eurasian plant widely cultivated for its edible pungent root usually eaten raw
(synonym) Raphanus sativus
(hypernym) radish plant
(member-holonym) Raphanus, genus raphanus
(substance-meronym) isothiocyanate

Amount per 100g:
• Calories.......................20
• Total Fat......................1 g
• Saturated Fat.................0 g
• Cholesterol..................0 mg
• Sodium........................24 mg
• Total Carbohydrate......4 g
• Dietary Fiber...................2 g
• Protein.........................1 g Vitamin A  8 IU   Vitamin C  23 mg
 Calcium    21 mg    Iron         0 mg

RAVANELLI. RAFANI