The radish is a root vegetable rich in minerals and trace elements. It helps the remineralization of the body, very effectively. It is also rich in sulfur, which gives it its pungent flavor and, especially, stimulates the appetite and digestion. All with one of the lowest caloric intake: only 15 kcal / 100 g. Radish contains:
243 mg / 100 g of potassium,
23 mg / 100g of vitamin C, or 30% of the recommended daily, when it is consumed raw. Its action is enhanced by the presence of pigments red, rich in vitamin P, that protect the small blood vessels.
20 mg / 100 g of calcium,
1.5 g / 100 g of fibre. Its wealth of cellulose makes it particularly effective on the functioning of the intestinal transit.
Its leaves are an excellent source of provitamin A, antioxidant, vitamin C and iron.
Terms INDICES INDICES(GB6718-86)
appearance
powder violet-Red -
color value
E1 %1 cm 514nm
20-90 4
loss on drying
=
10% 10%
ash =
4% 14%
Metal heavy ppm=
10-
lead ppm=
5 5
Arsenic 2 2 ppm=
quality microbique conformed to the standards of additives food
technological process:
materials rough ? Harchage ? Immersion in Water ? Filtration ? Purification ? Concentration in the Elimination of the bacteria vacuum? ? drying ? powder
?
liquid
uses: food, drinks and wine.
Storage: Forbidden from contact with the light and heat, storage in a fresh condition.
