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Nutrition - Facts for Radishes, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Radishes, raw.
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Radishes, raw

Calories 16 Calories from Fat 1
(5%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 39mg 0.04%
Potassium 233mg 0.23%
Total Carbohydrate 3g 3%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.03 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.04 g
Ash 0.55 g
Aspartic acid 0.06 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 25.00 mg
Carbohydrate, by difference 3.40 g
Carotene, alpha 0.00 mcg
Carotene, beta 4.00 mcg
Cholesterol 0.00 mg
Choline, total 6.50 mg
Copper, Cu 0.05 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 16.00 kcal
Energy 66.00 kJ
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.05 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 1.60 g
Fluoride, F 6.00 mcg
Folate, DFE 25.00 mcg_DFE
Folate, food 25.00 mcg
Folate, total 25.00 mcg
Folic acid 0.00 mcg
Fructose 0.71 g
Galactose 0.00 g
Glucose (dextrose) 1.05 g
Glutamic acid 0.16 g
Glycine 0.03 g
Histidine 0.01 g
Iron, Fe 0.34 mg
Isoleucine 0.02 g
Kaempferol 0.86 mg
Lactose 0.00 g
Leucine 0.03 g
Lutein + zeaxanthin 10.00 mcg
Luteolin 0.00 mg
Lycopene 0.00 mcg
Lysine 0.03 g
Magnesium, Mg 10.00 mg
Maltose 0.00 g
Manganese, Mn 0.07 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.25 mg
Pantothenic acid 0.17 mg
Phenylalanine 0.04 g
Phosphorus, P 20.00 mg
Phytosterols 7.00 mg
Potassium, K 233.00 mg
Proline 0.02 g
Protein 0.68 g
Quercetin 0.00 mg
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.60 mcg
Serine 0.03 g
Sodium, Na 39.00 mg
Starch 0.00 g
Sucrose 0.10 g
Sugars, total 1.86 g
Theobromine 0.00 mg
Thiamin 0.01 mg
Threonine 0.02 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.10 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.04 g
Vitamin A, IU 7.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.07 mg
Vitamin C, total ascorbic acid 14.80 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.00 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.30 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 95.27 g
Zinc, Zn 0.28 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. M. Horbowicz. "Adaptation of the method of sugars determination by gas chromatography (GC) and characteristics of their occurrence". 1980 Acta Alimentaria Polonica 6 4 Pg. 227 - 236
  3. C. Y. Lee. "Free sugars in fruits and vegetables". 1970 Food Science and Technology 1
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5n". 2001 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5c". 2001 Beltsville MD
  7. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD
  8. Produce Marketing Association (PMA). "Nutrient Content of Radish". 1982

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