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Unlike the West, where the radishes are small-rooted vegetables, the Far East grows them as large-rooted vegetables (Curtis, 2003). They are cultivated for their fleshy, pungent, edible roots, which are usually reddish but sometimes white or black. The leaves and roots have been used in various parts of the world to treat cancer or as antimicrobial, antifungal, and antiviral agents (Terras et al., 1993; Gutierrez and Perez, 2004). Isothiocyanates present as thioglucoside conjugates in radish were shown to inhibit the development of tumors in many experimental models investigated (Conaway et al., 2002). Radishes are recognized as a food remedy for stones, gravel, and scorbutic conditions. The juice has been used for treating gall stones (choleithiasis) and for preventing the formation of biliary caculi. Kumar (2004) showed a diet containing radishes increased excretion of calcium oxalate compared to a self-selected diet, with the crystal count significantly higher in both genders.