Radish (white)

The radish is one of the oldest cultivated plants and belongs to the family of cruciferous vegetables. Beneath its green leaves, the root thickens under the ground and, depending on the variety, forms radishes with white, red, pink or black skin.

Under the radish’s skin the flesh is always white. Its typical spicy-hot taste comes from mustard oil compounds, which have an appetite-stimulating and antibacterial effect. The radish is particularly popular in Asian countries, where up to 30 kg per capita are eaten per year. In European countries, the average consumption is about 250 g per person per year. The radish is usually eaten raw. However, it also tastes good as a salad, pickled sweet-sour or cooked as a fine garnish. It’s also delicious in vegetable curry with coconut milk.

Season: from March to December

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
18 kcal Protein 0.6 g Sodium 12 mg Beta Carotene 0 µg
76 kJ Fat 0.3 g Potassium 243 mg B1 0.03 mg
  Carbohydrates 2.6 g Calcium 20 mg B6 0.07 mg
  Dietary Fibers 1.2 g Phosphorus 18 mg C 23 mg
    Magnesium 7 mg E 0 mg

Energy: 18 kcal, 76 kJ

Nutrients: Protein 0.6 g, Fat 0.3 g, Carbohydrates 2.6 g, Dietary Fibers 1.2 g

Minerals: Sodium 12 mg, Potassium 243 mg, Calcium 20 mg, Phosphorus 18 mg, Magnesium 7 mg

Vitamins: Beta Carotene 0 µg, B1 0.03 mg, B6 0.07 mg, C 23 mg, E 0 mg

Did you know...?

Radish leaves can be made into a special kind of pesto. In addition, they can be used as a vegetable ingredient for soup or mixed in smoothies.

1 portion a day corresponds to:

One Radish