Radish pods: The top benefits, nutritional values, Uses, and storage

Radish pods: The top benefits, nutritional values, Uses, and storage

Radish pods
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Radish pods are the soft and crisp seed pods of radish plants. The flavor of the radish pods is much more delicate and refined than the radish. The texture of the radish pods look like that of the green beans. Thus, these can also be sprouted like the other seeds. The sprouted radish pods seeds are very nutritious and are very beneficial for health.


There are many health benefits of consuming them like lower blood pressure, improve cardiovascular health, strengthen the bones, detoxify the liver, stimulate digestion, and prevent certain cancers.

Skin Care

These contain vitamin B and C, minerals, and antioxidants which help to improve the health of the skin by reducing oxidative stress. It also relieves from dry and cracked skin, wrinkles, age spots, and blemishes.

Lower Blood Pressure

Radish pods contain flavonoids that reduces the risk of high blood pressure, stroke, heart attack, and coronary heart disease.

Improve Bone Health

They contain calcium, copper, manganese, and phosphorus which helps in increasing bone mineral density and reduces the risk of osteoporosis.

Treat Kidney Stones

They help to detoxify the body. It contains diuretic properties and acts as a traditional remedy for kidney stones by breaking down clumps of oxalic acid and other hardened stones in the kidney, while regularly flushing the kidneys and detoxifying them.

Protect Liver Health

These have active ingredients that help to improve metabolic function and overall health. It also helps to reduce the toxins from the body and maintains liver health.

Aid in Digestion

They contain high dietary fiber which helps to increase digestive processes, regulates sugar levels, prevents diarrhea, and lowers the level of high cholesterol. It also maintains gut health.

Anticancer Potential

These contain isothiocyanates such as sulforaphane which reduces the risk of various cancer such as breast cancer.

These can be eaten at any time of day. Radish pods go well with apples, anise, carrots, celery, cinnamon, coriander, fennel, ginger, basil, lemon balm, lime, mint, and parsley. Radish pods balance fat and funky heat, therefore creating them ideal pairings with bacon, butter, cheese, salmon, chiles, and wasabi.

Ways to use radish pods

  • Chop them and put into salads
  • Puree them to make a sandwich spread.
  • Add to an Asian Stir Fry with ginger and garlic
  • Use them in any recipe that you use snap peas
  • Radish pods (moongre in India) are eaten raw in salads or stir-fries in many parts of Asia.

Radish Seeds Nutrition Facts

They have a remarkable number of nutrient composition which contains antioxidants, organic acids. They also have vitamin C, folate, magnesium, phosphorous, manganese, copper, and protein. There are only 16 calories in a cup of these seeds.

How to buy and store radish pods

Buy the radish pods which are fresh, firm, and stout in texture. The top greens of the radish pods should have crispy green leaves that do not include any yellow, shriveled leaves. Do not buy roots that show a change in their texture or have cuts or cracks on their surface.

Store them after removing their top greens in a plastic bag in the refrigerator. They can be stored for up to a week.

Season in which radish pods are available

Radish pods are usually accessible once roots have matured and therefore the flowers have died away, usually summer.

How to make Moongre ki Sabzi


250 gms fresh radish pods

1-2 potatoes

1 T grated ginger

5 garlic cloves, crushed

2 tomatoes, chopped

1-2 T oil

1 t cumin seeds

pinch of Hing

1/2 t turmeric

1 1/2 t coriander powder

1 t red (cayenne) chili powder


coriander leaves (cilantro) for garnish


Rinse the radish pods. Top and tail them. Snap into 1-1 1/2″ lengths. Peel and cube the potatoes.

Heat oil in a heavy-bottomed pan. Add the cumin seeds followed by hing, then garlic and ginger. Once the garlic is fragrant add the chopped tomatoes. Stir and cook till the tomatoes turn to mush and the oil begins to surface. Add a pinch of salt if the mush starts to stick to the bottom of the pan. Add turmeric, coriander powder, and red chili powder, in that order. Give a stir and let fry for a few seconds till the spices are cooked, taking care to not let the chilies burn. Add the prepared vegetables. Sprinkle salt and mix. Cover and cook until potatoes are tender, about 20 minutes.

How to make Moongra Raita

INGREDIENTS 1 cup curd1/2 cup moongre steamed1/2 tsp mustard seeds1/2 tsp jeera1 tsp urad dal1 tsp chana dala handful of curry leaves2 to 3 chilies red dry to taste saltpinch hing1 tsp oil 


  1. Whisk the curd with a little water and salt to get a smooth texture.
  2. Add steamed moongre and keep aside.
  3. In a small pan, heat oil.
  4. Add a pinch of Hing, followed by mustard and jeera. When they crackle, add the dals, curry leaves and chilly and roast till slightly brown.
  5. Add to the curd and moongra mixture, Serve chilled.

Safety profile

Consumption of too much radish pods may lead to dehydration, low blood pressure and can even cause hypoglycemia. Pregnant women, women who are breastfeeding, and individuals who are suffering from gallstones should take advice from the doctor before using these.

Fun Facts about radish pods

Radishes are scientifically classified as Raphanus sativus and are members of the Brassica (mustard) family along with arugula, broccoli, and kale. Radish pods, known as moongra or mogri in India, are essentially the seeds of the radish plant. They are a common feature of plants in the mustard family and are botanically known as siliques, which is an elongated seed pod. Rattail radish, or “podding radish”, does not develop a taproot and is grown strictly for its pods, yet any radish left to bolt and seed will produce an edible seed pod. Rather than harvesting the radish roots, the plant is left to flower and develop hundreds of seed pods, signaling the radish is ready to give way to another season. The seed pods can be harvested and eaten along with the leaves and flowers.

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