White Icicle Radish
Scientific Binomial Name: Raphanus sativus
White Icicle radish is a variety of Daikon root vegetable with a peppery, hot flavor. It's thought to have originated in the Mediterranean region. By 500 B.C. it was cultivated in China.
Selection Information
Usage: Salads or stir-fry cooking.
Selection: Good-quality White Icicle radishes will be smooth, firm and one to four inches long. The coloring will be an even bright white with no blemishes or scars. The tops will be bright green and crisp.
Storage: Store Icycle radishes in your refrigerator without the leafy tops and they should remain fresh for four to seven days.
Avoid: Avoid product that is soft, dull-colored, has brown scars, or black spots. If the tops are yellow, limp or slimy, the radishes are either old or have not been refrigerated properly.
Seasonal Information
White Icicle radishes are available year-round.
White Icycle Radish Nutritional Information
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Serving Size: 1/2 cup slices (50g)
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| Amount Per Serving |
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Calories 7
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Calories from Fat 0
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% Daily Value* |
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Total Fat 0 |
0% |
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Cholesterol 0mg |
0% |
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Sodium 8mg |
0% |
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Total Carbohydrate 1g |
0% |
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Dietary Fiber 1g |
3% |
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Sugars |
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Protein 1g |
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Vitamin A 0% |
Vitamin C 24% |
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Calcium 1% |
Iron 2% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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White Icycle radishes are very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin B6, Folate, Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin C, Iron, Potassium and Copper.
White Icicle Radish Tips & Trivia
- Requiring plenty of moisture to assure crisp texture and good flavor, icicle radishes mature in about 27 days after planting from seed.
- Most of the White Icicle radishes grown in the US come from California and Texas.