Question

raddish तीखा क्यों लगता है??​

Answer 1

Explanation:

because of presence of vitamin c and other minerals

Answer 2

Answer:

The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi. Radishes are mostly used in salads, but also appear in many European dishes.