Long Red Radish
The long red radish, often called red daikon due to its shape and color, is a vegetable belonging to the cruciferous family. The root is generally rounded or slightly oval, while the green leaves form a rosette on the top of the root.
Red turnip contains decent amounts of vitamins B, C, and minerals. It has a slightly spicy taste and exhibits diuretic and purifying properties, especially on a renal level. The red root contains antioxidants, including betalains, which help combat oxidative stress.
Compared to the traditional round radish, the long red radish is a niche product cultivated exclusively in greenhouses during the cold period of the year, covering an area of about 5 hectares. Production occurs between November and April. Sowing takes place from October to February, and the crop cycle varies depending on environmental conditions such as temperature and photoperiod. In autumn, maturation cycles of about 40/60 days are observed; in winter, the crop cycle extends for about 80/90 days.
The long red radish is harvested in the field, where it is packaged into bunches and subsequently transferred to bins at the processing center for washing, packaging, and subsequent commercialization.
The product is sold at foreign markets and major retail chains in Central and Northern Europe.
Proprietà (100 g):
Water 95.6g – Protein 0.8g – Carbohydrates 1.8g – Fiber 2g – Potassium 240mg – Calcium 39mg – Phosphorus 29mg
Tipo di imballsggio:
Loose Wood – Reusable PlasticGreenhoi
Packaged in bunches in the field – Bulk processed in Warehouse