Calorie content of radish, its beneficial composition and contraindications for its use. Calorie content of Radish. Chemical composition and nutritional value of Radish: harm and contraindications

Radishes have become a familiar product and one of the favorite vegetables of Russian residents. During its ripening period in the middle zone - that is, in summer - it appears in large quantities on the shelves of markets and shops, as well as in gardeners' beds. During this period, it becomes part of salads and other dishes, or just a healthy snack.

Due to the fact that radishes contain mustard oil, they have a tart, bitter-spicy taste., which can diversify any dish.

However, not only mustard oil is included in the composition of radishes. It also includes a whole range of vitamins and minerals.

It is necessary to know the composition of radishes, because it is a fairly common and relatively inexpensive product that everyone can afford to purchase for their table. But can everyone use it? Are there any substances in its composition that are contraindicated for a particular disease? Maybe the substances in radishes, on the contrary, can help with any ailment?

In the end, knowledge of the composition of a food product is always an indicator of a high nutritional culture and conscious concern for our health, because we are what we eat. Next, we’ll figure out whether radishes have calories and what their chemical composition is.

Chemical composition and nutritional value (CBJU)

The table shows the calorie content of fresh, pickled and fried radishes (per root vegetable, 100 and 10 grams), as well as how much BJU it contains (proteins, fats and carbohydrates).

Radishes are an indispensable product for those who struggle with excess weight. Due to its low calorie content and high content of fiber and vegetable protein, it can become a component of any diet, while there will be virtually no harm from it, and the health benefits are enormous.

In the table below we will look at what vitamins, micro- and macroelements radishes contain.

Radishes are a reliable supplier of vitamins, micro- and macroelements for our body.

This vegetable contains:

Vitamins A, B, C and K. The content of vitamin C (ascorbic acid) in radishes is especially high.
As for microelements, radishes are not very rich in them. Microelements are substances that are necessary for the human body only in trace quantities (less than 100 mg per day). Of these elements, radishes contain only iron (Fe) and fluorine (F). The latter plays a big role in the formation of bone tissue, strengthening nails and teeth.
Macroelements should enter the body in larger quantities (more than 100 mg per day). Those contained in radishes include:
- potassium (K);
- calcium (Ca);
- phosphorus (P);
- sodium (Na) and magnesium (Mg).
Total - 8 mg.

Benefits and harms

Contraindications for use

Due to some of the effects that radishes have on the body, they can be harmful.

Activation of the secretion of gastric juice makes large consumption of radishes undesirable for those who suffer from diseases of the stomach and duodenum.
Stomach irritation can also be caused by the high content of essential oils in radish roots.
Also, cyanogenic glycosides in this vegetable can lead to disturbances in the functioning of the thyroid gland. For those who have problems with the endocrine system, it is better to limit their consumption of radishes.
If your blood sugar level is low, it is also undesirable to consume this vegetable in large quantities.

We talked in more detail about contraindications for consuming radishes.

In conclusion, it should be noted once again that radishes are a real treasure for those who lead a healthy lifestyle and adhere to a healthy diet. Due to its low calorie content and high content of vitamins, micro- and macroelements, radishes can be safely added to your diet. However, it should be handled with caution by those people who have problems with the gastrointestinal tract and endocrine system.

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Often familiar products like to present the most unusual surprises. So, while eating a light bell pepper salad, you won’t even realize that you are consuming a product that contains several times more vitamin C than is found in lemon, and while whipping up a light celery puree soup, the thought will hardly come to mind that this product has a negative calorie content, that is, the body spends more energy on its processing than is contained in the celery itself. What about root vegetables? We all know that the calorie content of radishes, for example, is very low, which is why many housewives like them. Does it have any other features? Let's figure it out.

History of origin

Like any currently popular vegetable, radishes are the result of many years of selection of a plant that was used as food three thousand years ago in China. Later it appeared on the tables in the once largest states, where rulers loved to pamper themselves with exquisite overseas delicacies: in Egypt, Greece and Rome.

Radishes first appeared in their current form in northwestern Europe, where they were developed from radishes in the Middle Ages. The resulting vegetable was small in size, brightly colored, round or slightly elongated in shape. Its taste was somewhat different from that of radish, but the pungency due to the presence of mustard oils remained the same. The pungency depends not only on the variety and soil on which the vegetable is grown, but also on the shelf life: over time, it completely disappears from picked radishes.

Late selection made it possible to develop radishes of various colors: pink, lilac, yellow, violet, and even an upside-down vegetable, the flesh of which is pink and the skin is white.

Root composition

The chemical composition of radishes is very diverse, it contains vitamins A, B1, B2, B6, C, PP, sugar, fiber, enzymes, fats, potassium salts, sodium, iron, magnesium, calcium, fluorine. There is also protein in the composition, and in terms of this indicator, radishes are almost twice as fast as zucchini, eggplants and tomatoes.

It is worth mentioning the calorie content. Radish (100 g is only 14 kcal) is considered an ideal product for people suffering from excess weight, diabetes, liver disease and gall bladder. Women's magazines often use the fact that radishes have negative calories. In itself, this statement cannot be considered absolutely true, since scientists have not yet proven that light plant foods can help burn fat. However, it is worth considering that the calorie content of radishes and its effect on the body indicate the opposite.

Calorie content of famous root vegetables.

Useful properties of radish

Radishes are rich in natural antibiotics - phytoncides, which effectively fight acute colds. For this reason, it is often used to make a tonic and strengthening agent based on carrot juice.

Radishes are also recommended for consumption by people with a diseased digestive system, as it has moderate choleretic and decongestant properties, improves digestion and metabolism, stimulates appetite and promotes proper peristalsis.

The tops also have a lot of useful properties, due to the concentrated set of microelements found in the root crop itself.

However, you should not rush to the store for radishes, as for a cure for all diseases. For chronic diseases of the stomach, it is better to use it no more than once a week, and in case of exacerbation of an ulcer, gastritis or gall bladder, it should be completely abandoned. For people losing weight who have taken note of the caloric content of radishes, it is better to consume them in hot dishes, which eliminates the irritation of an empty stomach due to mustard oil.

Radishes during pregnancy

During pregnancy, the expectant mother's body especially needs vitamins, which makes radishes an ideal product for salads, stews, soups and side dishes. With regular consumption of this vegetable, you can avoid many problems that arise from insufficient nutrition during pregnancy, since it contains all the substances necessary for both mother and baby:

Calcium for the formation of bones, muscles and teeth;
Phosphorus for the formation of musculoskeletal tissues and the prevention of rickets;
Iron to prevent anemia and problems with the circulatory system;
Folic acid B9 to reduce the risk of birth defects;
Potassium for the formation of a healthy heart and blood vessels.
Fiber for healthy digestion, which is disrupted during pregnancy.

The calorie content of radishes is also a huge plus for pregnant women, but it is worth remembering that, despite the low value, this vegetable only stimulates appetite.

Radish in the treatment of cancer

Recently, scientists from the American University (in Ohio) found that eating berries, vegetables and fruits with a purple color reduces the likelihood of colon cancer. As it turned out, these fruits contain coloring pigments - anthocyanins, which fight cancer cells. Anthocyanins from black carrots and radishes slow down the growth of malignant tumors by up to 80%, and purple corn and chokeberry completely stop and destroy 20% of the tumor without risk to healthy cells. In experiments on rats, those observed experienced a reduction in cancer symptoms by up to 70% when consuming purple foods.

However, despite successful research, doctors are in no hurry to prescribe purple vegetables and fruits as a panacea for cancer.

Radish in cosmetology

At home, the root vegetable can also be used in the field of cosmetology:

For oily skin.

The skin of the face is lubricated with a nourishing cream and radishes cut into thin slices are placed on top.

To lighten freckles.

Rub your face with fresh radish juice or apply a mask of grated vegetables.

For aging skin.

A mixture of sour cream and grated radish is placed on the face.

For dry skin.

Radish pulp mixed with lemon juice and olive oil is applied to the skin.

All procedures last no more than 30 minutes, after which the face must be washed with warm running water.

Radishes in cooking

In summer and autumn, dishes containing radishes become very popular, the calorie content of 100 grams of which allows you to add them in unlimited quantities to any plate.

The first to come to mind are all kinds of salads with herbs and basic vegetables: tomatoes, cucumbers, sweet peppers. They are seasoned with olive or sunflower oil. More unconventional are salads with the addition of soft cream cheeses, which become both an ingredient and a dressing for the dish.

Due to its delicate structure, radishes can be used in sauces or fillings for pancakes; in the first case, it is mixed with sour cream and herbs, and in the second, with chicken or minced beef.

Don't forget about okroshka - a popular radish salad, the calorie content of which will be a pleasant surprise for anyone losing weight.

Radishes can also be cooked: fried, stewed, baked. However, in Russian cooking these methods remain unclaimed. Still, the vegetable has remained a dietary product for salads and snacks, and the reason for this is the low calorie content of radishes.

The first mention of the cultivation of radishes goes back 3000 years ago, to China. The vegetable appeared in Europe only in the 16th century. And in Russia it became widespread thanks to Peter I (in the 18th century).

Since then, radishes have become an essential ingredient in many dishes. Radishes are distinguished by a spicy, pungent taste, which is given to them by the mustard oil present in the composition.

More than 20 varieties of radish have already appeared. All root vegetables usually no thicker than 3-4 cm, have thin skin and pink or rose-red color. The fruits are yellow and sometimes purple. Not everyone knows that radish tops are also suitable for food. The tops are dried and used as a seasoning. And radish leaves added to the marinade add piquant pungency and a unique aroma. The very low calorie content of radishes will please people on a diet.

After a long cold winter, the body needs restoration. Radishes help us compensate for the lack of vitamins and nutrients.

How many calories and nutrients?

Radishes are a storehouse of B vitamins. In addition, it contains proteins, fats, fiber, magnesium, iron, and calcium. A large amount of ascorbic acid in the composition will help get rid of colds. By eating radishes regularly, you will make it easier for your body to create new cells.

The protein in the composition will perfectly help out those who are on a diet. The root vegetable will also remove “bad” cholesterol and relieve constant headaches. In combination with carrots, radishes will restore the gastric mucosa.

100 grams of radishes contain:

1.2 g protein
0.1g fat
3.4 g carbohydrates
93 g water

Many people are probably concerned about the calorie content of radishes. But no need to worry: 100 grams contain only 25 calories.

Although the caloric content is low, caution should be exercised by those who have stomach diseases. You don't need to eat less radishes, you can just boil them. How many? A couple of minutes will be enough. This will not increase the calorie content, and it will be easier for the body to digest this vegetable.

About the benefits

The benefits of radishes have been known for many centuries. But it’s hard to stop being amazed by such a variety of positive effects.

The root vegetable and its tops can disinfect wounds and treat damage to the mucous membrane of internal organs. Mustard oil gives the vegetable an antiseptic and healing effect. Infusion of tops is actively used in folk medicine for the treatment of inflammation in the oral cavity.

The most obvious beneficial property is improved digestion. This happens due to the fact that radishes stimulate the secretion of gastric juice. Therefore, radishes have been an essential part of the diet of overweight people for many years. But this also has its own danger - radishes greatly stimulate the appetite.

The rejuvenating properties of radishes have also become a reliable fact. Ascorbic acid, which is quite abundant in the composition, improves the permeability of intercellular membranes for nutrients.

Fiber helps remove bad cholesterol. Other substances included in the composition normalize blood glucose levels.

The low calorie content of radishes will benefit those who limit themselves to the number of daily calories.

Check out the benefits of radishes for yourself:

Do you have a headache? Try squeezing the juice out of radishes and rubbing onto your temples and forehead. In a minute you will feel noticeable relief.
For back pain, make a compress from root vegetable pulp.
Radishes can also improve your appearance. Every 2 weeks, pamper yourself with a nourishing mask made from chopped radishes (2 pcs), starch (1 tsp) and a couple of drops of your favorite oil.

But no matter how many beneficial properties radishes have, remember that moderation must be observed in the use of this vegetable, otherwise you can learn first-hand about the dangers of the root vegetable.

Choosing the perfect radish

The root vegetable should be firm to the touch, with a nice smooth skin. If there are even minor black spots on the skin, it is better to refuse the purchase, because... the vegetable is already gone.

If the radish is soft, it means that it has been stored for a long time, and there are almost no useful substances left.

If technologies were violated when growing radishes, contains carcinogens. Voids in the vegetable indicate that low-quality or chemical fertilizers were used and the temperature regime was violated.

The easiest way to determine the freshness of a vegetable is by its tops. If it looks like it was recently picked, feel free to make a purchase.

Negative sides

If radishes are stored for a long time, they will not only lose some of their beneficial properties, but also acquire harmful ones. Starch will accumulate in the root vegetable over time, and coarse fibers will appear, which are very difficult to digest and irritate the mucous membrane.

If there is the slightest disturbance in the functioning of the endocrine system, the use of radishes should be greatly limited. Since it contains substances that can worsen thyroid function and subsequently form a goiter. But if the desire to eat radishes is too great, you can simply boil them.

Pregnant women should also be wary of this vegetable. It can cause increased gas formation and harm both mother and baby.

It is also prohibited to add radishes to children under 1.5 years of age. Vegetables are too heavy food for a weak stomach.

Everything about radishes: what healing properties of radishes are known, what vitamins and microelements they contain, how many calories they contain, how useful the tops are, how to choose the right one, harm and contraindications.

The content of the article:

Every spring, it is the radish that pleases us with its rich set of vitamins and beneficial substances, this allows our body to replenish their deficiency and recover after a long winter. The pungent taste of the root vegetable in the salad is due to the presence of mustard oil. The root vegetable itself is 3 cm thick, has a thin skin, and is white-pink or red in color.

The vegetable's homeland is Central Asia, but it is known that the Egyptians and Romans used it for a long time. Greeks, Japanese. She ended up in Russia thanks to the innovative Tsar Peter I.

In addition to the usual white and bright pink fruits, you can also find brown, burgundy, yellow and even purple fruits.

Chemical composition of radish and calorie content

The root vegetable is rich in B vitamins (, ), niacin, and minerals - potassium, calcium, phosphorus, sodium, iron and magnesium. Just one bunch of radishes can provide you with your daily requirement of acid, which speeds up recovery and helps iron to be absorbed. The product is good for gums, teeth, bones, blood vessels. There is also fiber, enzymes, proteins, fats and sugars.

Per 100 g – 19 kcal:

Proteins - 1.2 g
Fat - 0.1 g
Carbohydrates - 3.4 g

Useful properties of radishes

Radishes are indicated for use in cases of excess weight problems, so they are often included in many diets as a mandatory ingredient in salads. It prevents the development of cardiovascular diseases, stimulates the secretion of gastric juice, thereby improving digestion.

It is highly valued in Eastern medicine, including anti-aging properties, and all because of the beneficial effect of ascorbic acid on intercellular membranes - radish improves their permeability to nutrients.

The root vegetable also contains substances that stabilize blood sugar levels (for diabetes).

Healing properties of radish:

If you have a headache, try making fresh radish juice and rub it on your temples, forehead and bridge of the nose. The pain will immediately subside.
For radiculitis, it is useful to make compresses from the pulp of fresh root vegetables. Long-term constipation can be easily cured with the help of an infusion: to do this, pour 250 ml of boiling water into 1 tbsp. spoon of radish tops, leave for an hour. Take 3 times a day 20 minutes after meals.
In cosmetology: make a nourishing mask by mixing 2-3 chopped radishes with a few drops of any oil (olive oil is possible). Stir the mixture, add starch (1 tsp) and keep the mask on your face for 10 minutes.

How are tops useful?

Oddly enough, the tops are healthier than the radishes themselves. It contains the same components, but only in a more saturated, concentrated form. It is rich in vitamins B, C, PP, potassium, phosphorus, iron, mustard oil, which gives it a pleasant spicy taste with a slight bitterness. The tops are used as a seasoning for various dishes (soups, stews, potatoes, fried fish). It will be more useful to mix radish tops with parsley, dill, and green onions. For the winter you can dry it, close it in jars, finely chop it and sprinkle it with salt.

How to choose the right radishes?

Choose firm root vegetables with smooth skin. If there are spots and black dots on them, then they are already gone. Those that are soft to the touch indicate long-term storage - you shouldn’t take them either, most of the beneficial substances have already been lost. Pay attention to the tops: they should look fresh, which means they were picked recently and are suitable for eating.

One of the first vegetables that greets us in spring is radish. After winter vitamin deficiency, this product helps to replenish the lack of nutrients in the body and remove toxins. But we’ll look at how many calories this vegetable contains in our article.

Calorie content of radish per 100 g

This vegetable is considered a low-calorie product, but has one peculiarity: the longer it is stored, the more its calorie content increases. This occurs due to the accumulation of starch in the tissues.

Fresh

Energy value of radishes picked from the garden:

proteins: 1.2 g (about 5 kcal).
fat: 0.1 g (1 kcal).
carbohydrates: 3.4 g (about 10 kcal).

The percentage ratio of BJU is 24:5:68%. Calorie content of fresh radishes is 16 kcal per 100 g.

Frozen

When freezing radishes, many may be interested in whether the calorie content changes and how many calories are contained in this frozen vegetable. The calorie content of frozen radishes is slightly higher than fresh ones - 20 kcal per 100 g of product.

Only young, medium-sized fruits are suitable for freezing. They need to remove the tops and roots, wash and dry thoroughly, and then cut into slices.

You cannot immediately freeze the slices, since the water contained in the root vegetable will turn into ice crystals, which later, after defrosting, will simply melt and flow out, leaving soft lumps instead of a crunchy vegetable. In addition, many vitamins will be destroyed.

Important!Frozen radishes should not be stored longer than 3 months. After this period, the taste and beneficial qualities decrease, and the flesh becomes less crispy.

Therefore, a deep express freezing mode will be required here. Place the chopped radishes on a plate and place them in the freezer for 15 minutes at a very low temperature, about –40°C. Then take it out, package it in bags and put it in a regular freezer for long-term storage.

Chemical composition

Radishes contain various vitamins, in particular the following:

C - 25 mg;
PP (niacin equivalent) - 0.30 mg;
B5 - 0.20 mg;
B6 - 0.10 mg;
E (tocopherol) - 0.10 mg;
B2 (riboflavin) - 0.04 mg;
B1 (thiamine) - 0.01 mg;
B9 - 6 mcg.

Important! It is recommended to store fresh radishes with leaves in the refrigerator for 1 week, and without tops and with cut ends - no more than 5 days.

This vegetable is rich in minerals:

potassium - 255 mg;
copper - 150 mg;
chlorine - 44 mg;
phosphorus - 44 mg;
calcium - 39 mg;
magnesium - 13 mg;
sodium - 10 mg;
iron - 1 mg;
zinc - 0.20 mg;
manganese - 0.15 mg;
vanadium - 185 mcg;
iodine - 150 mcg;
boron - 100 mcg;
fluorine - 30 mcg;
lithium - 23 mcg;
nickel - 14 mcg;
chromium - 11 mcg;
cobalt - 3 mcg.

The benefits and harms of radishes

Positive properties of this vegetable crop:
Both roots and even leaves contain a natural antiseptic substance - mustard oil. A fresh cut of the vegetable can be applied to the wound, and eating it promotes healing of the mucous membranes of the internal organs.
Radishes increase appetite and have a positive effect on the gastrointestinal tract.
The plant anthocyanins contained in the product have the ability to stop the spread of cancer cells.
Radishes are effective as a detox product: they reduce the amount of bad cholesterol and remove toxins from the body.
In the active phase of respiratory diseases and during recovery, the vegetable will help strengthen the immune system.
Tincture of radish tops relieves inflammation in the oral cavity.
This vegetable is useful in the diet.

Did you know?The famous traveler Marco Polo brought radish seeds from China to Europe at the end of the 13th century.

Despite the great benefits, there is also harm from this vegetable crop:
Long-term storage of radishes leads to the appearance of coarse fibers in the pulp. As a result, such a vegetable is poorly digested and irritates the mucous membranes of the stomach and intestines.
The product is strictly contraindicated for ulcer sufferers and those suffering from chronic gastritis.

The nutritional value

Radish root vegetables contain the following substances:

water - 93 g;
mono- and disaccharides - 3.1 g;
dietary fiber - 1.6 g;
ash - 0.6 g;
starch - 0.3 g;
organic acids - 0.1 g.

Features of the use of radishes

The vegetable is most often eaten just like that. In addition, it is added to various dishes, such as okroshka, fresh salads, and vegetable stews. Radishes can also be canned and pickled for the winter. The root vegetable goes well with other vegetables and fresh herbs. Sliced radishes, black bread and butter make an excellent vitamin sandwich.

Radish leaves can be used to make a tender green soup. To prevent the tops from becoming bitter, you need to soak them in cold water for 15 minutes before cooking.

Radishes are rich in fiber, so they are used in almost all weight loss diets. It gives you a feeling of satiety with minimal calories. It is believed that if you eat salad with radishes twice a week for a month, you can easily lose 3 kg of excess weight.
In our area, it is customary to eat this root vegetable raw, and few people know that it can be boiled or fried to create delicious new dishes. Fried radishes will be an excellent side dish for meat, and boiled radishes, along with leeks and cold cuts, will decorate a festive French soup.

Radish is a very healthy vegetable, although it has contraindications for consumption, which should not be neglected. If you have problems with the gastrointestinal tract, it is better to consult a doctor before eating it. In other cases, radishes are an irreplaceable source of vitamins and microelements, a dietary product that removes toxins and helps prevent cardiovascular diseases.

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