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: | 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 grams
Mineral 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 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.
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