How many calories are in fresh radishes? Calorie content of radishes, its beneficial composition and contraindications for its use Useful properties of radishes

Radishes are a vegetable crop belonging to the Brassica family (genus Radish). The plant's homeland is considered to be the Mediterranean: according to the results of historical research, dishes made from its root vegetables were an important part of the diet of the ancient peoples of Greece, Japan, Egypt, China and Rome.

In Europe, radishes began to be cultivated in the 16th century. Dishes prepared on its basis were the first to be appreciated by French chefs and gourmets. Radishes came to Russia only at the end of the 17th century: the seeds of this plant were brought from Amsterdam by Peter I. Today, this unpretentious and cold-resistant crop is grown in most countries of the world.

Radish is a herbaceous plant with oblong, strongly dissected green leaves collected in a small rosette. The flowering stem of the crop can reach a length of 95–100 cm. Yellow or white radish flowers are collected in racemose inflorescences. The fruits of the plant are small cylindrical or spindle-shaped pods with light brown, egg-shaped seeds.

Elongated conical or spherical radish roots, which have a spicy, slightly pungent taste and neutral odor, are covered with the thinnest skin of white, pale pink, yellow, red or purple. Their weight can vary from 6 to 450 g.

Most often, radishes are consumed fresh, after removing their thin skin and cutting into thin slices. In addition, the roots and tops of this plant are used to prepare soups and healthy vegetable salads.

Nutritional value of radish and vitamins in its composition

The nutritional value radish:

1.192 g protein;
0.093 g fat;
3.329 g carbohydrates;
3.04 g disaccharides, monosaccharides;
0.289 g of dextrins, starch;
1.588 g dietary fiber;
92.887 g water;
0.597 g ash;
0.091 g organic acids.

Vitamins in radish:

0.009 mg thiamine (B1);
0.299 mg niacin equivalent (PP);
5.981 mcg folate (B9);
0.038 mg riboflavin (B2);
24.773 mg ascorbic acid (C);
0.178 mg pantothenic acid (B5);
0.098 mg tocopherol equivalent (E);
0.097 mg pyridoxine (B6).

Radish calorie content

The energy value of raw radishes is 16.112 kcal (per 100 g serving).

Useful elements in radishes

Macronutrients in radishes (per 100 g):

254.667 mg potassium;
43.118 mg phosphorus;
38.714 mg calcium;
43.688 mg chlorine;
12.883 mg magnesium;
9.783 mg sodium.

Microelements in radishes (per 100 g):

99.724 µg boron;
22.966 mcg lithium;
7.882 mcg iodine;
29.812 mcg fluoride;
0.193 mg zinc;
149.446 mcg copper;
184.722 µg vanadium;
2.816 mcg cobalt;
13.793 µg nickel;
0.142 mg manganese;
11.012 mcg chromium;
0.961 mg iron.

Useful properties of radish

Radish is a root vegetable with low energy value. Salads and soups prepared from this vegetable can diversify the diet menu of people trying to lose excess weight.
Radishes contain a whole complex of organic acids, minerals and vitamins that help strengthen the immune system.
Antioxidant compounds present in radishes significantly reduce the risk of tumors in the tissues of the breast and intestines.
Radish is a powerful natural antibiotic. Phytoncides found in the pulp of this root vegetable destroy harmful microflora in the oral cavity and gastrointestinal tract and help the body resist most seasonal infections.
Radishes are a rich source of fiber. Including dishes prepared on its basis in the diet helps remove toxins, excess cholesterol and toxins that accumulate in the body, activates the digestive system, and reduces the risk of constipation.
Radish is a natural antidepressant. This root vegetable contains compounds that eliminate disruptions in the functioning of the nervous system, reduce the risk of developing neuroses and depression, and neutralize the harmful effects of stress on the body.
Radishes contain a whole complex of compounds that help thin the blood. Regular consumption of salads and soups made from this root vegetable can reduce the likelihood of cardiac failures.
Regular inclusion of radishes in the diet helps stabilize blood sugar levels and reduce the risk of developing and progressing diabetes.
The B complex of vitamins present in radish pulp activates metabolic processes.
Radishes are rich in substances that have diuretic and choleretic effects. Dishes made from it are useful for people suffering from diseases of the urinary system, edema, and gallbladder diseases.
Radishes contain mustard oil, which has pronounced antiseptic properties. In folk medicine, the juice squeezed from the pulp of these root vegetables is used to treat small wounds.
Regular consumption of radishes reduces the risk of caries, gingivitis, stomatitis and other dental diseases. Traditional healers recommend applying fresh slices of radish to an abscess during flux (such actions help relieve pain and slow down the development of the pathological process).
Radish juice is used to prepare lotions that relieve pain from bruises, radiculitis, joint diseases, sprains, and rheumatism.
A concentrated decoction of radish roots is used as an expectorant.
Radishes contain substances that can dissolve small stones in the kidneys and urinary tract.
Radish juice is taken orally to relieve the unpleasant symptoms of gout. The daily dosage is 55–70 g.
Radish pulp, grated on a fine grater and combined with prunes crushed in a mortar, is a proven folk remedy for alcoholism. In order to get rid of pathological cravings for alcohol, it is enough to eat 10 g of the mixture prepared according to the above recipe every day.
Radish juice is an effective remedy for migraines. When headaches occur, the liquid is applied to the bridge of the nose, temples and rubbed into the skin with gentle massaging movements.
In cosmetology, radishes are used to make moisturizing and rejuvenating face masks. Several large root vegetables are ground on a fine grater and the resulting pulp is applied to the skin. After 10–13 minutes, wash off the mask and apply moisturizer to the face.
A lotion is prepared from radishes, intended for the care of dry, irritated and flaky facial skin. Freshly squeezed root juice (2 parts) is diluted with boiled water (1 part) and infused in the refrigerator for 24 hours. Apply the product to a cotton pad and wipe the skin with it in the morning and immediately before bed.

Useful properties of radish tops

A decoction of radish tops is taken orally to prevent vitamin deficiency.
Radish leaves are an effective remedy for foot fungus. Warm socks with powder prepared from the dried tops of this plant are put on sore feet for 6-7 hours. The procedure is repeated every day until the symptoms of the disease completely disappear.
Radish tops are used to prevent rickets in children. The leaves of the plant (9 pieces) are cut with a knife and mixed with cottage cheese (100 g). The resulting mixture is seasoned with sour cream (20–25 g). The dish is included in the child’s diet every day.
A concentrated decoction of radish leaves is used to treat chronic constipation. The liquid is drunk for three days after each meal. A single portion of the product is 150 ml.

Harm of radish and contraindications to its use

The main contraindication to eating radishes is individual intolerance. In addition, dishes made from this root vegetable and its tops are contraindicated for people suffering from pancreatitis, stomach or duodenal ulcers, colitis, gastritis, enterocolitis, and thyroid diseases.
For people who have recently had a heart attack, it is advisable to temporarily stop consuming radishes. Mustard oil, present in this root vegetable, can provoke a recurrence of the attack.
Abuse of radishes can lead to irritation of the epithelial tissues of the gastrointestinal tract and the appearance of stomach pain. Nutritionists recommend limiting the consumption of this vegetable to 170–220 grams per week and not eating dishes based on it on an empty stomach.
Pediatricians do not recommend including radishes in the diet of children under three years of age.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Radish is a vegetable annual plant that belongs to the genus Radish families Brassicas. There are biennial varieties of radishes, but annual ones are mainly grown as a vegetable. Radish roots are eaten as food; they are dense, juicy, have a pungent taste and a fresh aroma (calorizator). Young radish leaves are often added to dishes if they are not prickly.

Radishes are one of the few vegetables that have been grown on the International Space Station in zero-gravity conditions, due to their short growing season and the ability to eat both “tops and roots.”

Radish calorie content

The calorie content of radishes is 19 kcal per 100 grams of product.

Radish root vegetables contain: vitamins, as well as minerals necessary for the human body: natural fiber, phytoncides. The radish contained in the product gives a slightly bitter, pungent taste; it has the property of stimulating the appetite. Eating radishes normalizes peristalsis, helps improve complexion, lower cholesterol levels, activates metabolism, increases the elasticity of the walls of blood vessels, thereby improving the functioning of the cardiovascular system. Radish has anti-edema, choleretic properties, and is useful for gout, diabetes and obesity. Fresh radish tops contain even more than the root vegetable, you just need to use the smallest young leaves. An interesting fact is that radishes cut for salad, oxidizing when exposed to metal, contain less vitamins than whole root vegetables.

Damage to radishes

Types and varieties of radishes

Radishes can be grown both in a greenhouse and in open ground. Radishes are one of the earliest spring vegetables to ripen in garden beds. Radishes vary in shape and color of the root - from round to cylindrical, the color of the radish can be red, pink, purple and yellow, red with a white tip, pink.

The most common varieties of radish are Rondar, Pervenets, French Breakfast, Children's, Duro, Rubin, Zarya, Vera, Zlata, Alba, etc. Radishes ripen in a few weeks, so if you choose the right varieties, you can enjoy fresh radishes from April to October.

Low calorie content and the presence of vegetable protein and fiber make radishes a desirable ingredient in various diets and fasting days, for example, radishes are included in the daily menu. In the spring-summer season, when radishes ripen in the middle zone, eating 3-5 radishes daily can gradually reduce your weight by several kilograms.

Selection and storage of radishes

When purchasing radishes, you should pay attention to the appearance of the roots and tops - their elasticity and freshness should be evident. Softness, depressions and dark spots on the surface of the root vegetable should be a reason to refuse to purchase the product. Fresh radishes with tops can be stored in the refrigerator for a week, trimmed root vegetables without greens - no more than five days.

Radishes in cooking

The most common use of radishes is fresh - whole, as an ingredient in salads or many cold appetizers. Radishes go well with all fresh vegetables, herbs; a tasty and healthy snack - a sandwich with, and radishes, you can add if desired. Sometimes radishes are heat treated - boiled or baked, used as a side dish or as part of a vegetable stew.

You can learn more about radishes and their beneficial properties from the video clip of the TV show “About the Most Important Thing.”

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Red radish is a culinary root vegetable of the plant of the same name, a popular crop all over the world. Grown mainly in regions with temperate climates. The appearance is characterized by an oval shape, small size (up to 3 cm in diameter) and coloring in various shades of red.

Calorie content

100 grams of red radish contains about 16 kcal.

Compound

The chemical composition of red radishes is characterized by a high content of carbohydrates, fiber, vitamins (B4, B9, C, K), macro- (potassium, calcium, magnesium, sodium, phosphorus) and microelements (iron, iodine, cobalt, manganese, copper, fluorine) .

How to cook and serve

In most cases, red radish roots are used for food purposes. Their use in cooking is limited by their characteristic taste, due to the presence of mustard oil glycoside in its chemical composition. As a rule, red radish roots are added to vegetable and meat salads, okroshka, meat and vegetable stews.

Radish tops are eaten much less frequently, despite their extreme usefulness in terms of the content of vitamins, minerals and other biologically active substances. Its use in cooking is most often limited to vegetable salads, cold and hot first courses. At the same time, the tops are used for food, both fresh and stewed.

How to choose

High-quality red radishes are distinguished by an even and smooth surface of the root skin and bright green juicy and elastic tops. At the same time, vegetables with dark spots and mechanical damage should be avoided.

Storage

Red radishes should be stored in the refrigerator. In this case, it is recommended to remove the tops, which extract moisture from the root crop. This will extend the shelf life of red radishes to several weeks. If the tops need to be left, they should be periodically moistened with water.

Beneficial features

Consumption of red radish has a moderate bile-, diuretic and laxative effect on the human body, and by stimulating the secretion of gastric juice it stimulates appetite. In addition, this vegetable normalizes blood sugar levels and helps remove so-called “bad” cholesterol from the body, thereby preventing the occurrence and development of a number of diseases of the cardiovascular system.

Another useful property of red radish is its ability to have wound-healing, anti-inflammatory and bactericidal effects, which is why this vegetable is recommended for use for various diseases.

Restrictions on use

Individual intolerance, some chronic diseases of the digestive and cardiovascular systems during exacerbation. Excessive consumption of red radish can cause increased gas formation in the gastrointestinal tract, as well as irritation of its mucous membranes.

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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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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