Classical Ayurvedic Profile & Preparation
The tops most cooks discard — classical texts treat tender mulaka greens as wholesome where the mature root is heavy; peppery kapha-scrapers.
Traditional Preparation (Samskara)
Use young tender tops; chop fine and cook with a little besan or dal to bind their bite.
Classical Provenance: Bhavaprakasha (mulaka; tender parts praised).
Synergistic Combinations (Samyoga)
- cooked with the roots in dal
- mooli-patta sabzi with besan
- in winter parathas
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: high pitta, acidity
- Incompatible pairing (Viruddha): with milk (mulaka rule extends to the greens)
Verified USDA Nutrition Facts for Radish greens
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup chopped (40g):
| Nutrient | Per 100g | Per Serving (1 cup chopped) |
|---|---|---|
| Energy (Calories) | 26 kcal | 10 kcal |
| Protein | 2.2 g | 0.9 g |
| Total Carbohydrates | 2.8 g | 1.1 g |
| Dietary Fiber | 1.8 g | 0.7 g |
| Total Sugars | 0.3 g | 0.1 g |
| Total Fat | 0.5 g | 0.2 g |
| Calcium | 234.0 mg | 93.6 mg |
| Iron | 3.82 mg | 1.53 mg |
| Magnesium | 58.0 mg | 23.2 mg |
| Phosphorus | 50.1 mg | 20.0 mg |
| Potassium | 304 mg | 122 mg |
| Sodium | 17 mg | 7 mg |
| Zinc | 0.49 mg | 0.20 mg |
| Copper | 0.29 mg | 0.12 mg |
| Manganese | 0.90 mg | 0.36 mg |
| Selenium | 33.0 µg | 13.2 µg |
| Vitamin C | 65.8 mg | 26.3 mg |
| Vitamin A (RAE) | 2591.0 µg | 1036.4 µg |
| Vitamin E | 0.08 mg | 0.03 mg |
| Vitamin K | 185.0 µg | 74.0 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.13 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.47 mg | 0.19 mg |
| Vitamin B6 | 0.16 mg | 0.06 mg |
