Know what’s on your plate
Radishes
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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 16 | 0.7 g | 1.8 g | 0.1 g |
| 1 × cup slices | 116 g | 19 | 0.8 g | 2.1 g | 0.1 g |
| 1 × large (1" to 1-1/4" dia) | 9 g | 1 | 0.1 g | 0.2 g | 0 g |
| 1 × medium (3/4" to 1" dia) | 4.5 g | 1 | 0 g | 0.1 g | 0 g |
| 1 × slice | 1 g | 0 | 0 g | 0 g | 0 g |
| 1 × small | 2 g | 0 | 0 g | 0 g | 0 g |
| 2 × cup slices | 232 g | 37 | 1.6 g | 4.2 g | 0.2 g |
| ½ × cup slices | 58 g | 9 | 0.4 g | 1 g | 0.1 g |
| 3 × cup slices | 348 g | 56 | 2.4 g | 6.3 g | 0.3 g |
| 4 × cup slices | 464 g | 74 | 3.2 g | 8.4 g | 0.5 g |
Similar foods
- Oriental radishesraw18 kcal / 100 g
- White Icicle radishesraw14 kcal / 100 g
- Radishraw16 kcal / 100 g
- Red radishraw14 kcal / 100 g
- White radishraw18 kcal / 100 g
- Rabano16 kcal / 100 g
- White mooli radishraw15 kcal / 100 g
- Sprouted radish seedsraw43 kcal / 100 g
- Radish leavesraw33 kcal / 100 g
- Oriental daikon radishraw18 kcal / 100 g
Questions about Radishes
How do you make radishes less peppery?
Slice them thinly and soak in iced water for 10–15 minutes, then drain and pat dry. For a milder flavour, roast them instead: toss with oil and roast at 200 °C for about 20 minutes.
Can you cook radishes, or are they only eaten raw?
Radishes are good both ways. Halve or quarter them and roast at 200 °C for around 20 minutes, or sauté in butter for 5–7 minutes until tender; cooking softens their sharp bite.
How should you store radishes so they stay crisp?
Remove the leafy tops as soon as you get home, since they draw moisture from the roots. Keep the unwashed radishes in a loosely closed bag in the fridge; wash them just before eating.
What do radishes go well with?
Their crisp, peppery bite works well with butter and salt, in salads, or tucked into tacos with lime and coriander. Thin slices also make a fresh topping for sandwiches and grain bowls.
Can you eat radish leaves?
Yes: wash the leaves well and use young, tender ones in salads or stir them into soups and omelettes. Larger leaves can be tougher and more peppery, so cook them like other leafy greens.
Do radishes provide much vitamin C?
Radishes are a source of vitamin C, providing 14.8 mg per 100 g. A handful of sliced radishes is an easy way to add their fresh, peppery crunch to a meal.
Can you pickle radishes quickly?
Yes. Pack thinly sliced radishes into a clean jar, cover with a hot mixture of equal parts vinegar and water with a little sugar and salt, then cool and refrigerate; they’re ready to eat after about 30 minutes.
Source: USDA FoodData Central 169276 · per 100 g · carbohydrate per EU label, fibre excluded
