Know what’s on your plate
Radish
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 16 kcal —
- Protein 0.7 g 1%
- Carbohydrate 1.8 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.6 g 6%
- Sugars 1.9 g —
- Sodium 39 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 14.8 mg 16%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.25 mg 2%
- Pantothenic acid (B5) 0.17 mg 3%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 25 µg 6%
- Vitamin B12 0 µg 0%
- Choline 6.5 mg 1%
Minerals
- Calcium 25 mg 2%
- Iron 0.34 mg 2%
- Magnesium 10 mg 2%
- Phosphorus 20 mg 2%
- Potassium 233 mg 5%
- Zinc 0.28 mg 3%
- Copper 0.05 mg 6%
- Manganese 0.07 mg 3%
- Selenium 0.6 µg 1%
- Iodine 1 µg 1%
Similar foods
- Black radishraw28 kcal / 100 g
- Red radishraw14 kcal / 100 g
- White radishraw18 kcal / 100 g
- Oriental daikon radishraw18 kcal / 100 g
- White mooli radishraw15 kcal / 100 g
- Radishesraw16 kcal / 100 g
- Rabano16 kcal / 100 g
- Oriental radishesraw18 kcal / 100 g
- Turnipraw28 kcal / 100 g
- Turnip greensraw32 kcal / 100 g
Questions about Radish
How do you keep radishes crisp in the fridge?
Remove the leafy tops as soon as you get home, since they draw moisture from the roots. Keep the radishes in a sealed container or bag in the fridge; wash them just before using.
Can you cook radishes, or are they only eaten raw?
Radishes are good roasted: halve or quarter them, toss with oil, and roast at 200 °C for about 20–25 minutes until tender and browned. Cooking softens their peppery bite and brings out a milder, slightly sweet flavour.
How do you make quick-pickled radishes?
Slice the radishes thinly and cover them with a mixture of equal parts vinegar and water, a little sugar and salt. They are ready after about 30 minutes in the fridge and add a sharp crunch to sandwiches, tacos and salads.
What do radishes go well with?
Their peppery crunch works especially well with butter and salt, in sandwiches, or scattered over tacos and green salads. Pair them with soft cheese, cucumber or fresh herbs to balance their bite.
Can you eat radish leaves?
Yes, if they are fresh and undamaged: wash them well and use them like a peppery salad leaf, or cook them briefly in soup or stir-fries. Remove the leaves before storing the roots, as they make radishes lose crispness sooner.
What can you use instead of radishes in a salad?
For a similar crisp, peppery bite, use thinly sliced turnip or kohlrabi. Cucumber gives crunch but is much milder, so add a little mustard or freshly cracked pepper if you want more bite.
How do you choose good radishes?
Choose firm roots with smooth, brightly coloured skins and no soft spots or cracks. If the leaves are attached, they should look fresh rather than limp or yellow.
Can young children eat whole radishes?
Whole radishes can be a choking hazard for young children because they are firm and round. For a child who is ready for solid foods, grate them or slice them very thinly, and supervise while they eat.
Source: Canadian Nutrient File 2443 · per 100 g · carbohydrate per EU label, fibre excluded
