Radish
Selection Information
Usage: Salads, garnish & vegetable platters.
Selection: Good-quality radishes will be smooth, firm and small to medium-sized. The coloring will be an even bright cherry red with no blemishes or scars. The tops will be bright green and crisp.
Avoid: Avoid product that is soft, dull-colored, has white or 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
Radishes are available year-round.
Washington radishes are available from May through October.
Radish Nutritional Information
Serving size 7 Radishes (85g)
Calories 20
Total Fat 0g
Sodium 35mg
Total Carbohydrate 3g
Dietary Fiber 0g
Protein 0g
% of U.S. RDA
Vitamin A 0%
Calcium 0%
Vitamin C 30%
Iron 0%
Radish Tips & Trivia
- To avoid moisture and nutrient loss, remove the leaves from radish bulbs.
- Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
- This member of the mustard family comes in a variety of different colors (mostly variations of reds, whites and blacks), sizes (up to 100 pounds each) and shapes (as long as three feet).