Radish leaves can be eaten, but they should not be consumed if they are found to be moldy and spoiled. Radish leaves generally refers to the stem and leaves of radish, high nutritional value, which is rich in carotene, vitamin A, anthocyanin, vitamin C, vitamin K, as well as potassium, calcium, iron, zinc, molybdenum and other ingredients, the healthy population is generally no special dietary contraindications. However, special attention should be paid to patients suffering from gastrointestinal weakness, chronic gastritis, gastric ulcers should be avoided because radish leaves are cool in nature and may irritate the gastrointestinal tract, leading to aggravation of the condition. In the clinical radish leaves have a variety of roles, for example, radish leaves have a high content of dietary fiber, and are rich in vitamin C, vitamin K, amylase, which helps digestion as well as promote intestinal peristalsis, which can prevent constipation; radish leaves contain lutein, trans-2-hexenal and other components, for the promotion of wound healing, antibacterial, etc., have a slight auxiliary effect; radish leaves are rich in trace elements of molybdenum, which can alleviate eyestrain, and protect vision to some extent; radish leaves are rich in the micro-elements of molybdenum, which can alleviate eye fatigue, and protect eyesight. To a certain extent to protect eyesight; which is rich in trace elements of zinc and vitamin C, is also beneficial to the body, in life can be consumed in moderation.