SCIENTIFIC NAME: Raphanus sativus.
CULTURE METHOD: in a container about 5 cm high, with holes in the bottom, fill it with substrate and moisten. Spread the seeds leaving space between them, cover lightly with substrate and moisten. Keep moist, once it germinates, place the container in a place that gives it indirect sunlight.
GERMINATION: 4-5 days approx.
SEEDS / GRAM: 100.
FORMAT: 100-500-1000 gr.
CONSERVATION: between ºC and ºC. Excess moisture can reduce the shelf life of the product.
TEMPORALITY: seeds available all year.
PINK CHINESE RANISH SPROUT
TASTING: slightly spicy, crispy and watery daikon turnip flavor.
PAIRING: bacon, pea, apple, oyster, potato, smoked fish, white fish, fatty fish, beets, veal, tomatoes.
USE: white fish.
COLOR AND SHAPE: pink stems with green heart-shaped leaves.
NUTRITIONAL BENEFITS: in terms of its vitamin value, the Chinese Rose Radish stands out for its Vitamin C and Vitamin B content. It is a good source of potassium and iodine, although it also contains certain amounts of calcium, phosphorus, iron, magnesium and sulfur. , the latter responsible for the slight spicy taste of radish.
NUTRITIONAL INFORMATION. Each serving of 100grs.
Energy - 279 KJ/67 Kcal
Fat - 1,80 g
Saturates - 0,02 g
Carbohydrates - 3,53 g
Sugar - 0,50 g
Fibre - 2,00 g
Protein - 3,53 g
Salt - 0,05 g