Radishes or Beets? Let’s Get to the Root of the Better Vegetable
Radish vs beet: two root vegetables with different origins, varieties, health benefits, and taste profiles.
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If you’re looking for a healthy and delicious root vegetable, you might be torn between radishes and beets. They both have many benefits and boast unique qualities that make them stand apart from other vegetables.
As you read on, I’ll compare radishes and beets in terms of nutrition, taste, and cooking methods. I’ll also give you some ideas on how to add them to your meals. By the end of this read, you’ll be able to decide which root vegetable suits your needs and tastes better—or maybe you’ll love them both!
In This Article:
- How Nutritious Are Radishes and Beets?
- How Do Radishes and Beets Taste?
- How Can You Use Radishes and Beets?
- Radish vs. Beet: Origins, Varieties, and Fun Facts
How Nutritious Are Radishes and Beets?
Radishes and beets are both nutritious and filling. They have few calories but lots of fiber, which can keep you satisfied and aid your digestion. They also have many essential nutrients, like vitamin C, iron, and folate. But they have some unique nutritional qualities as well. Let's examine their differences in more detail.
Radishes: Rich in Vitamin C and Glucosinolates
Radishes offer a key advantage as they possess a significant amount of vitamin C. This nutrient plays a vital role in enhancing the immune system and safeguarding cells against harm. They also contain folate, which plays a crucial role in DNA synthesis and the division of cells.
In addition, radishes provide the following:
- Potassium
- Calcium
- Magnesium
- Iron
Radishes present another distinctive advantage through their inclusion of glucosinolates. These compounds boast properties that combat inflammation and cancer. Glucosinolates can also help detoxify your liver and prevent infections.
Add some color and wellness to your plate! Radishes have anti-inflammatory and cancer-fighting properties.
Beets: High in Nitrates and Betalains
This root vegetable offers additional nutrients not present in radishes. Beets are a valuable source of essential nutrients such as vitamin C, folate, potassium, magnesium, and iron.
Furthermore, they boast a notable abundance of nitrates, which undergo conversion into nitric oxide within the body. Nitric oxide plays a crucial role in lowering blood pressure, enhancing blood flow, and improving athletic performance.
Beets also contain betalains, the pigments responsible for their vibrant red color. These betalains possess antioxidant and anti-inflammatory effects, protecting the liver against toxins and reducing the risk of certain chronic diseases.
Beets are high in nitrates and betalains, which have antioxidant and blood pressure-lowering effects.
| Nutrient | Radishes | Beets |
|---|---|---|
Calories (per 100 g) | 16 | 43 |
Fiber (per 100 g) | 1.6 g | 2.8 g |
Vitamin C (per 100 g) | 14.8 mg | 4.9 mg |
Folate (per 100 g) | 25 mcg | 109 mcg |
Potassium (per 100 g) | 233 mg | 325 mg |
Magnesium (per 100 g) | 10 mg | 23 mg |
Iron (per 100 g) | 0.34 mg | 0.8 mg |
Glucosinolates (per 100 g) | 0.4-1 mg | - |
Nitrates (per 100 g) | - | 110-177 mg |
Betalains (per 100 g) | - | 0.3-0.6 mg |
How Do Radishes and Beets Taste?
Radishes and beets have different tastes that appeal to different palates. Some people like the spicy crunch of radishes, while others prefer the sweet earthiness of beets. Here are some characteristics of their tastes:
| Taste/Texture | Radishes | Beets |
|---|---|---|
Flavor | Peppery/Pungent/Sweet | Mild/Sweet/Earthy |
Texture | Crisp/Juicy/Firm/Soft (cooked) | Firm/Tender/Soft (cooked) |
Radishes: Peppery and Pungent
The taste of radishes may vary depending on their variety and size. Smaller radishes offer a milder and sweeter flavor, while larger radishes tend to be hotter and more bitter. This is characterized by their peppery and pungent notes.
Radishes also have a crisp and juicy texture that adds freshness and crunch to salads, sandwiches, and wraps. You can eat them raw or cooked, although cooking them will result in reduced spiciness and a softer texture.
Radishes add a spicy crunch to salads that contrast well with the tender and mild greens.
Beets: Sweet and Earthy
The taste of beets may differ depending on the variety and cooking technique used. They have a sweet and earthy flavor that is more sugary in some beets and more pronouncedly earthy in others. Beets also have a firm and tender texture that can be enjoyed raw or cooked.
Roasting, boiling or steaming beets will bring out their sweetness and soften their texture. I then store my cooked vegetables in airtight containers in the fridge, where they will last for 3 to 5 days.
Pickling beets can extend their shelf life: simply immerse them in a vinegar-based brine. This method not only preserves the beets but also adds a tangy flavor that complements their natural sweetness. Properly pickled beets can last for several months when stored in a cool, dark place.
Beet soup is a comforting dish that highlights their sweet and earthy flavor.
How Can You Use Radishes and Beets?
Radishes and beets are versatile root vegetables that can be used in many ways. You can eat them as snacks, salads, soups, sides, or main dishes. Here are some examples of how I like to use them:
Radishes: From Salads to Spreads
- Slice them thinly and add them to salads for a burst of color and crunch.
- Chop them finely and mix them with cream cheese or butter for a spread.
- Roast them with olive oil, salt, pepper, and herbs for a simple side dish.
- Pickle them with vinegar, sugar, salt, and spices for a tangy condiment.
- Grate them and squeeze out the juice for a refreshing drink.
Beets: From Sides to Soups
- For a delightful side dish, slice beets into wedges and roast them with a combination of honey, balsamic vinegar, salt, pepper, and thyme. This will create a delectable blend of sweet and savory flavors.
- Peel and grate them raw for a salad with apples, walnuts, feta cheese, and lemon dressing.
- Boil them until soft and puree them with chicken broth, sour cream, dill, salt, and pepper for a creamy soup.
- Peel them and slice them thinly for chips that you can bake or fry.
- Juice them with carrots, celery, ginger, and lemon for a detoxifying drink.
Radish vs. Beet: Origins, Varieties, and Fun Facts
Did you know that although radishes and beets may look alike, they have different origins, varieties, and unique traits? Here are some noteworthy points:
Despite both radishes and beets being part of the Brassicaceae family, they possess distinct botanical names:
- "Raphanus sativus" for radishes, and
- "Beta vulgaris" for beets.
It is thought that radishes originated in Asia, while beets were believed to have been born in the Mediterranean region.
Both vegetables offer a diverse range of shapes, sizes, colors, and flavors. Some examples include:
- Cherry Belle, Daikon, and Black Spanish for radishes
- Detroit Dark Red, Chioggia, and Golden for beets
Did you know that radishes were once used as currency in ancient Egypt? And that beets were used as a source of sugar in the 19th century?
These are just a few of the interesting facts associated with these two unique vegetables!
Final Thoughts
When comparing radishes and beets—both being nutritious root vegetables—it is clear they provide distinct health benefits. Radishes excel in vitamin C and glucosinolate content, while beets shine with higher levels of nitrates and betalains. Choosing between the two (or incorporating both into your diet) depends on your health goals and personal preferences.
Radishes are great for adding a spicy crunch to salads, spreads, and condiments. Beets are great for adding a sweet earthiness to sides, soups, chips, and drinks. Why not experiment with different varieties and cooking methods to find your favorite way to use them?
Sources and Further Reading
- Beetroot vs. Radish — Health Impact and Nutrition Comparison
Beetroot is richer in fiber, vitamins, and minerals. Radishes are lower in calories and richer in vitamin C, vitamin K, and calcium. Radishes can be eaten raw. - Beets vs Radishes: Nutrition and Other Facts; Radish benefits
If you’re looking for a sweet vegetable, beets are a better choice. But if you’re watching your sugar intake, radishes may be a better option.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2023 Louise Fiolek
