¤¤¤»»More or Less««¤¤¤ Taste of May; Leitmotiv di Maggio – 2019

1Raphanus sativus, Ravanello, Radish, is a taproot vegetable grown and consumed all over the world and is considered part of the human diet. Usually, people eat radishes raw as a crunchy vegetable, mainly in salad, but radishes also appear in many dishes and juices for their health beneficial effects [1].
These taproots have different sizes, lengths and skin colors (red, purple, black, yellow and white through pink), while their flesh is typically white [1]. The primary anthocyanidins present in the red and pink varieties are pelargonidin2 and delphinidin, while the primary anthocyanidin in the purple variety is cyanidin [2].

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Raphanus sativus contains various water-soluble vitamins (B1, B2, B3, B5, B6, B9 and C) and minerals (calcium, iron, magnesium, manganese, zinc, potassium, phosphorous). Radish is found to have unique bioactive compounds that have been recently recognized to have potential health benefits to humans. The main bioactive compounds that have 3been quantified in radishes are glucosinolates and isothiocyanates [1].

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Nell’Allegato 1 del Decreto Ministeriale del 9 gennaio 2019 si legge: Raphanus sativus L., flos, folium, semen, radix. Semen, radix: funzione digestiva. Drenaggio dei liquidi corporei. Funzionalità delle vie urinarie. Fluidità delle4 secrezioni bronchiali. Antiossidante [3].

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Si consumano al naturale, in pinzimonio, a fettine in insalata da soli o con altri ortaggi. Saltati in padella e passati al setaccio. Le foglie nelle misticanze. Il ravanello nero, varietà niger, è il più piccante.

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Ottima la guarnizione con le patate lessate. La crisp texture and mild to sweet peppery-aromatic flavor dei ravanelli, trova nella silky mouthfeel and subtle sweetness and 5sometimes earthy taste of boiled potatoes [4], la perfetta sinergia di gusto con armonia di sapore e aroma.

Giovanna Masini

Bibliografia

[1] Saleem Ali Banihani, Radish (Raphanus sativus) and Diabetes, “nutrients”, 2017;9(9):1014

[2] Hanlon PR%, Barnes DM, Phytochemical composition and biological activity of 8 varieties of radish (Raphanus sativus L.) sprouts and mature taproots, “Journal of Food Science”, 2011;76(1):C185-92

[3] DM 9 gennaio 2019, in materia di Impiego di sostanze e preparati vegetali (cosiddetti botanicals) negli integratori alimentari, aggiornamento dell’Allegato 1

[4] Patrizia Comandini, Lorenzo Cerretani, Giampaolo Blanda, Alessandra Bendini, Tullia Gallina Toschi, Characterization of potato flavours: an overview of volatile profiles and analytical procedures, “Food”, 2011

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