Radish
Scientific Binomial Name: Raphanus sativus Radicula group
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
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Serving Size: 1 ounce (28g)
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| Amount Per Serving |
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Calories 4
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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 11mg |
0% |
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Total Carbohydrate 1g |
0% |
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Dietary Fiber 0g |
2% |
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Sugars 1g |
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Protein 0g |
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Vitamin A 0% |
Vitamin C 7% |
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Calcium 1% |
Iron 1% |
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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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Radish is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a great source of Dietary Fiber, Vitamin C, Folate and Potassium.
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).