Purple Tsango Radish

Highest anthocyanin & antioxidant capacity of all radish varieties

A bold detox powerhouse with an intense peppery heat. Purple radish delivers a sharper bite for those who enjoy a stronger, spicier crunch.

Key Compound

Anthocyanins (1,193 mg/100 g) + Glucosinolates

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Why Purple Tsango Radish?

Fat Loss & DetoxBoosts metabolismSupports digestionHigh in Vitamin C

How to Consume

•The bold peppery bite means a little goes a long way — 20–30 g is enough to feel the heat
•Purple colour fades with heat — always use raw to preserve anthocyanins
•Combine with citrus dressings to enhance both flavour and Vitamin C absorption

Key Bioactives

Anthocyanins — 1,193 mg/100 g

Second highest anthocyanin concentration of all tested microgreen varieties (University of Maryland / USDA analysis); potent cellular protection against oxidative stress

💡 The deep purple-violet pigment IS the anthocyanin — more colour = more antioxidant power

Glucoraphenin / Sulforaphane precursors

Detox enzyme activation; stronger peppery heat correlates with higher glucosinolate content

Total Phenolics & Flavonoids

'Koregon red' and 'Asia red' cultivars showed highest total phenolics and flavonoids in substrate-free indoor growing trials (Tilahun et al., 2024)

α-Glucosidase inhibition

Sango (purple) radish showed 58% α-glucosidase inhibition in vitro — supports blood sugar regulation (Brassicaceae microgreens review, PMC11852083)

Sources & Studies

MicroGrow / University of Maryland — USDA 25-variety anthocyanin data
Tilahun et al. (2024), Foods 13(5):789 — radish cultivar mineral and metabolite profiles
PMC11852083 — Brassicaceae microgreens comprehensive antioxidant profiling