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Radish

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 grams

Vitamin Content

1 USRDA
Vitamin A:trace5000 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 grams

Mineral Content

1 USRDA
Calcium: 141000 mg
Copper: .08 2 mg
Iron: .5 18 mg
Magnesium: 7 400 mg
Manganese:.025 n/a mg
Phosphorus: 141000 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 grams

Amino 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 grams

References

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.