Radishes

VEGETABLE

Radishes are a crunchy, peppery root vegetable, easily grown and widely known for their pinkish hue, many interesting varities exist however. They're mostly eaten raw in salads, or pickled as a sidedish.

The only high quantity of micronutrient radish has is vitamin C, while constituting mostly water otherwise. Interestingly, radishes produce the anti-fungal protein RsAFP2.

Studies of interest

1 - 2 of 2

Global Production Map

No production data available

NUTRIENT DATA

/100g
Water95.27 g
Energy16 kcal
1 %
Protein0.68 g
Fats0.1 g
Carbs3.4 g
Fiber1.6 g
Sugars1.86 g
Calcium25 mg
2 %
Iron0.34 mg
2 %
Magnesium10 mg
3 %
Phosphorus20 mg
2 %
Potassium233 mg
5 %
Sodium39 mg
3 %
Zinc0.28 mg
3 %
Copper0.05 mg
6 %
Manganese0.069 mg
4 %
Selenium0.6 µg
1 %
Vit C14.8 mg
23 %
Thiamin0.012 mg
1 %
Riboflavin0.039 mg
4 %
Niacin0.254 mg
2 %
Vit B60.071 mg
6 %
Folate25 µg
6 %
Vit B120 µg
Vit A0 µg
Vit E0 mg
Vit D0 µg
Vit K1.3 µg
2 %
Sat Fat0.032 g
Mono Fat0.017 g
Poly Fat0.048 g
Trans Fat0 g
Cholesterol0 mg
Caffeine0 mg