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Radish (Raphanus sativus L.) is originally from Europe and Asia.1 It came to Ladakh via silk route, the traders of Ladakh used to travel via silk route to central Asia for trade from there they collected the seed of vegetables in exchange of goods. The radish, the most common vegetable in the Brassicaceae, is an edible root cultivated worldwide and is one of the most popular root vegetable in Ladakh grown since more than hundred years hence heirloom root vegetable. Consumed as important components in traditional Indian cuisine2,3 the radish contains very potent phytochemicals, glucosinolates and breakdown products thereof.4 The radish has been used in some societies as laxative, stimulant, digestive aid, appetizer and to treat stomach disorders, traditionally consumed after cooking5 in Asia is used to treat gallbladder and hepatic diseases6 and to ameliorate the formation of cholesterol gallstones in Mexico.7 It is widely grown for its culinary purposes and traditional medicine to support a healthy liver and to promote digestion.8 Microgreens is a new class of speciality vegetables that are often harvested at the cotyledonary leaf stage without roots and seed coats.

Antioxidant Content in Different Parts of Radish (Raphanus sativus L.) from Cold Arid Ladakh region of Trans- Himalaya (Jammu and Kashmir)