Radishes
Varieties
Radishes come in a number of varieties, ranging in color from red to purple to white, and in shape from small and round to long and oval. The most common radish is the oval, red-skinned variety, about the size of a cherry tomato. Daikon, a long, white, cylindrical variety that may weigh a pound (450g) or more, is used primarily in Indian and Japanese cooking.
Preparation, Uses, & Tips
Wash and trim radishes just before using, being careful to remove any sand, and soak them in ice water for an hour or two to increase their crispness. Use sliced raw red radishes in salads, or braise sliced daikon in a little sesame oil and serve hot.
Storing
Discard the leaves, place radish roots in a plastic bag and store in the refrigerator for up to a week.
Nutrition Highlights
Radishes (raw), 1 cup (sliced) (116g)
- Calories: 19
- Protein: 1g
- Carbohydrate: 4g
- Total Fat: 0g
- Fiber: 2g
*Excellent Source of: Vitamin C (17.17mg)
Daikon, Oriental radish (raw), 1 radish, 7 inches (17cm) long (338g)
- Calories: 61
- Protein: 2g
- Carbohydrate: 14g
- Total Fat: 0g
- Fiber: 5g
*Excellent Source of: Folic Acid (94.64mcg), Potassium (767.26mg), and Vitamin C (74.36mg)
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