Japanese scientists who studied the food standard components showed that 100 g radish contains vitamin C 53 mg, K 400 mg, and Ca 260 mg. The K is capable of resisting blood solidification and preventing bone crassitude. The skin and leaves of radish contain abundant K. The Japanese scientists pointed out that the radish's spicy flavor is from thiocyanate which is able to protect gastric mucous membrane which is distributed increasingly towards the root.
The usual practice in folk prescription in China has been using radish to cure disease. For example, applying wet cloth which has been soaked in radish juice to cure sour shoulders; removing facial acnes by applying radish juice; and supressing fever by rubbing radish juice on head. In addition, radish has the functions of detumescence and diminishing inflammation.
