Radish
Written by Med-Scope
Radish
Description
Radish, the crunchy, pungent root of a cruciferous plant, the Raphanus sativus, also called the radish. This is a bitter tasting vegetable which contains a small amount of vitamin C.
Available throughout the year, with peak supplies from March through May.
See also
Black Radish
Radish Plant
Note: High quality radishes will be fresh and bright looking. They also will be smooth, firm, well-formed, tender and crisp. Coloring should be characteristic of the variety. If tops are attached, they also should be fresh.Caloric Content
1 Calories: 8 Protein: .5 gm Carbohydrates: 1.6 gm Fiber: .35 gm Total fats: trace gm Saturated fats: - gm Unsaturated fats: - gm Cholesterol: - mg
1. Raw - 10 medium, 50 gramsVitamin Content
1 USRDA Vitamin A: trace 5000 IU Thiamine: .01 1.7 mg Vitamin B-2: .01 1.7 mg Vitamin B-6: .037 2.0 mg Vitamin B-12: 0 6 mcg Biotin: - 300 mcg Niacin: .1 20 mg Pantothenic Acid: .092 10 mg Folic acid: .012 400 mcg Vitamin C: 12 60 mg Vitamin E: - 30 IU
1. Raw - 10 medium, 50 gramsMineral Content
1 USRDA Calcium: 14 1000 mg Copper: .08 2 mg Iron: .5 18 mg Magnesium: 7 400 mg Manganese: .025 n/a mg Phosphorus: 14 1000 mg Potassium: 145 n/a mg Selenium: 2.1 n/a mcg Sodium: 8 n/a mg Zinc: .13 15 mg
1. Raw - 10 medium, 50 gramsAmino Acid Content
1 Tryptophan: - gm Threonine: - gm Isoleucine: - gm Leucine: - gm Lysine: - gm Methionine: - gm Cysteine: - gm Phenylalanine: - gm Tyrosine: - gm Valine: - gm Arginine: - gm Histidine: - gm Alanine: - gm Aspartic acid: - gm Glutamic acid: - gm Glycine: - gm Proline: - gm Serine: - gm
1. Raw - 10 medium, 50 gramsReferences
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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