Radish
plant, namely glucosinolate, myrosinase, and isothiocyanate. Radish is now produced and consumed in all parts of the world. The seeds are used to produce [...] several varieties that all vary in flavour, colour, size and time it takes to mature. The vegetable has a particular sharp or sometimes pungent flavour that [...] produce oil. Other varieties are developed for sprouting and their roots and leaves are consumed either cooked or cold.