Vegetables

Nutrition Facts Radishes

Radishes are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories20
Protein0.7g
Carbs4.1g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 20 kcal
Protein 0.66 g
Total Fat 0.08 g
Carbohydrates 4.06 g
Fiber 1.31 g
Total Sugars 2.64 g
Sodium 51 mg

Nutrients

Full nutrient profile

Proximates
Water 94.68 g
Energy (Atwater General Factors) 19.6 kcal
Nitrogen 0.11 g
Protein 0.66 g
Total lipid (fat) 0.08 g
Ash 0.52 g
Carbohydrates
Carbohydrate, by difference 4.06 g
Fiber, total dietary 1.31 g
Sugars, Total 2.64 g
Sucrose 0 g
Glucose 1.56 g
Fructose 1.08 g
Lactose 0 g
Maltose 0 g
Minerals
Calcium, Ca 21.51 mg
Iron, Fe 0 mg
Magnesium, Mg 8.94 mg
Phosphorus, P 17.91 mg
Potassium, K 197.8 mg
Sodium, Na 51.16 mg
Zinc, Zn 0.1 mg
Copper, Cu 0.001663 mg
Manganese, Mn 0.07 mg
Vitamins and other components
Vitamin C, total ascorbic acid 17.76 mg
Biotin 0.86 ug
Folate, total 63.2 ug

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Use radishes in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.