Wikipedia:Good article reassessment/Radish/1

Radish

 * • [//en.wikipedia.org/w/index.php?title=Wikipedia:Good_article_reassessment/Radish/1&action=watch Watch article reassessment page] • Most recent review
 * Result: Delisted. Steelkamp (talk) 05:49, 8 February 2023 (UTC)

Some uncited information being. These will have to be cited. Onegreatjoke (talk) 00:31, 1 February 2023 (UTC)
 * The large, mild, and white East Asian form was developed in China, though it is mostly associated in the West with the Japanese daikon, owing to Japanese agricultural development and larger exports.
 * Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish(조선무, Joseonmu). In Korean cuisine context, the word Joseon is often used in contrast to Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish(왜무, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of Korean radishes are called mucheong(무청) and used as vegetable in various dishes.
 * In a 100-gram (3+1⁄2-ounce) reference serving, raw radishes provide 66 kilojoules (16 kilocalories) of food energy and have a moderate amount of vitamin C (18% of Daily Value), with other essential nutrients in low content (table). A raw radish is 95% water, 3% carbohydrates, 1% protein, and has negligible fat.
 * Radishes are mostly used in salads, but also appear in many European dishes.[29] In Mexican cuisine, sliced radishes are used in combination with shredded lettuce as garnish for traditional dishes such as tostadas, sopes, enchiladas and Posole stew.