Know what’s on your plate
Black radish
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 28 kcal —
- Protein 0.9 g 2%
- Carbohydrate 5.5 g 2%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 1.2 g 4%
- Sugars 4.3 g —
- Sodium 23 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0.21 µg 0%
- Vitamin C 9.6 mg 11%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.23 mg 1%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.08 mg 5%
Minerals
- Calcium 39 mg 3%
- Iron 0.23 mg 1%
- Magnesium 10 mg 2%
- Phosphorus 32 mg 3%
- Potassium 300 mg 6%
- Zinc 0.15 mg 1%
- Copper 0.01 mg 1%
- Manganese 0.06 mg 3%
Similar foods
Questions about Black radish
Do you need to peel black radish before eating it?
No: scrub the dark skin well and slice it thinly for salads or sandwiches; it is edible but can taste more peppery than the white flesh. Peel it if the skin is tough or you prefer a milder bite.
How can you make raw black radish less peppery?
Slice or grate it, sprinkle with salt and leave it for about 10 minutes, then squeeze or drain off the liquid. A dressing with lemon juice, vinegar or yoghurt also softens its sharpness.
How do you roast black radish?
Cut it into wedges or thick slices, toss with oil and seasoning, and roast at 200 °C for about 25–35 minutes, turning once, until tender and browned at the edges. Peeling is optional.
How should you store black radish?
Keep it unwashed in the fridge, ideally in a loosely closed bag in the vegetable drawer, and wash it just before use. Remove any leaves first, as they draw moisture from the root.
What goes well with black radish?
Its crisp, peppery slices work well with butter and salt on bread, or grated into a salad with apple, carrot and a sharp dressing. It also brings bite to sandwiches and creamy dips.
Can you eat black radish leaves?
Yes, if they are fresh and tender: wash them thoroughly and use them in salads, or cook them like other leafy greens by briefly wilting them in a pan. Older leaves can be tough, so remove the thick stems.
Can ordinary radishes replace black radish?
Yes, though the result will usually be milder and less robust. Use red radishes sliced raw in salads or sandwiches; for a closer sharp bite, add a little extra mustard or horseradish.
What is the difference between black radish and ordinary radish?
Black radish has a dark, rough skin, white flesh and a more assertive peppery flavour; ordinary red radishes are generally smaller, with thin red skin and a crisp, milder bite.
Source: ANSES–Ciqual (France) 20089 · per 100 g · carbohydrate per EU label, fibre excluded
