Vegetables

Radishes Nutrition Facts

Radishes are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C.

Calories20

Protein0.7 g

Carbs4.1 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories20 kcal

Protein0.7 g

Total Fat0.1 g

Carbohydrates4.1 g

Fiber1.3 g

Sodium51 mg

Total Sugars2.644 g

Source: USDA FoodData Central, record 2747665

Nutrients

Full nutrient profile

Proximates

Water94.68 g

Nitrogen0.105 g

Protein0.65625 g

Total lipid (fat)0.08313 g

Ash0.5238 g

Carbohydrates

Carbohydrate, by difference4.05682 g

Fiber, total dietary1.314 g

Sugars, Total2.644 g

Sucrose0 g

Glucose1.562 g

Fructose1.082 g

Lactose0 g

Maltose0 g

Minerals

Calcium, Ca21.51 mg

Iron, Fe0 mg

Magnesium, Mg8.944 mg

Phosphorus, P17.91 mg

Potassium, K197.8 mg

Sodium, Na51.16 mg

Zinc, Zn0.1039 mg

Copper, Cu0.001663 mg

Manganese, Mn0.07019 mg

Vitamins and other components

Vitamin C, total ascorbic acid17.76 mg

Biotin0.8625 ug

Folate, total63.2 ug

Interesting fact

Ten Calories, Thirty Percent

Seven raw radishes come to 10 calories and still carry 30% of the Daily Value for vitamin C, along with 190 mg of potassium.

Source: FDA

Practical guidance

How to choose and store Radishes

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1gC 3.5gF 0.2g

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