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Radish nutrition, glycemic index, calories, net carbs & more

Radishes, raw
*all the values are displayed for the amount of 100 grams
Article author photo Victoria Mazmanyan by Victoria Mazmanyan | Last updated on February 10, 2022
Education: General Medicine at YSMU
Radish

Carbs in Radish

Unlike most root vegetables, Radish is significantly low in carbs. A 100g of this food comprises 95% water, 3% carbohydrates, and 2% other nutrients.

Carbohydrates per 100g

Radish provides 3.4g of carbs per 100g.

This amount is equal to 1% of the DV of carbohydrates.

According to our database, radish is lower in carbs than 65% of other foods.

Macronutrients chart

4% 96%
Protein:
Daily Value: 1%
0.68 g of 50 g
1%
Fats:
Daily Value: 0%
0.1 g of 65 g
0%
Carbs:
Daily Value: 1%
3.4 g of 300 g
1%
Water:
Daily Value: 5%
95.27 g of 2,000 g
5%
Other:
0.55 g

Carbs per serving size

The serving size for radish is one medium(3/4" to 1" dia), which equals 4.5 grams. One serving of this vegetable contains only 0.15g of carbs.

Carbohydrate type breakdown

Nearly half of the overall carbohydrates in Radish are fibers, equalling 1.6g.

The other 1.8g are sugars, consisting of 1.05g of glucose, 0.71g of fructose, and 0.1g of sucrose.

The distribution of different types of carbs is shown in the chart below.

Carbohydrate type breakdown

0.1% 1.05% 0.71%
Starch: 0 g
Sucrose: 0.1 g
Glucose: 1.05 g
Fructose: 0.71 g
Lactose: 0 g
Maltose: 0 g
Galactose: 0 g

Soluble or insoluble fiber

Although Radish contains both types of dietary fibers, it is especially rich in lignin. This is a type of insoluble fiber.

Fiber content ratio for Radish

1.86% 1.6%
Sugar: 1.86 g
Fiber: 1.6 g
Other: -0.06 g

COMPARISON TO OTHER FOODS

Food

Carbs per serving

Carbs per 100g

Radish

0.15g (4.5g)

3.4g

Celeriac

13.98g (156g)

9.2g

Daikon

4.7g (116g)

4.1g

Jicama

10.56g (120g)

8.8g

Parsnip

24g (133g)

18g

Turnip

0.96g (15g)

6.4g

Radish glycemic index

Like most non-starchy vegetables, radish is very low in carbohydrates. Because of this, calculating an exact number for the glycemic index of radish is a difficult issue.

Radish roots are rich in dietary fiber and minerals, such as magnesium and zinc, which are obligatory cofactors for enzymes that improve glucose metabolism and insulin signaling pathways (1).

By enhancing the antioxidant defense mechanism, decreasing oxidative stress, improving hormone-induced glucose homeostasis, promoting glucose uptake and energy metabolism, and reducing glucose absorption in the intestines, radish roots have expressed significant antidiabetic properties and appear to be favorable in diabetic conditions (2).

However, the beneficial properties of food can change significantly based on the method of its use. Like so, Chinese radish cake, pan-fried and with plain rice flour, has a high glycemic index of 77 (3).

All in all, radish can be safely recommended for people with diabetes, as long as it's part of a healthy, balanced diet.

References

  1. https://www.hindawi.com/journals/bmri/2019/7425367/
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622774/
  3. Glycaemic index and glycaemic load of selected popular foods consumed
Article author photo Victoria Mazmanyan
Education: General Medicine at YSMU
Last updated: February 10, 2022

Important nutritional characteristics for Radish

Radish
Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
32 (low)
Insulin index ⓘ
N/A
Calories
16
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols
1.8 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 medium (3/4" to 1" dia) (4.5 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-4.4 (alkaline)
79% Vitamin C
63% Folate, food
58% Fiber
55% Folate
52% Folate, DFE
Explanation: The given food contains more Vitamin C than 79% of foods. Note that this food itself is richer in Vitamin C than it is in any other nutrient. Similarly, it is relatively rich in Folate, food, Fiber, Folate, and Folate, DFE.

Radish Glycemic index (GI)

Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
32

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 8% 13% 8% 9% 21% 6% 8% 17% 10% 4% 4%
Calcium: 25 mg of 1,000 mg 3%
Iron: 0.34 mg of 8 mg 4%
Magnesium: 10 mg of 420 mg 2%
Phosphorus: 20 mg of 700 mg 3%
Potassium: 233 mg of 3,400 mg 7%
Sodium: 39 mg of 2,300 mg 2%
Zinc: 0.28 mg of 11 mg 3%
Copper: 0.05 mg of 1 mg 6%
Manganese: 0.069 mg of 2 mg 3%
Selenium: 0.6 µg of 55 µg 1%
Choline: 6.5 mg of 550 mg 1%

Mineral chart - relative view

Calcium
25 mg
TOP 48%
Potassium
233 mg
TOP 52%
Manganese
0.069 mg
TOP 64%
Sodium
39 mg
TOP 76%
Copper
0.05 mg
TOP 80%
Zinc
0.28 mg
TOP 80%
Iron
0.34 mg
TOP 83%
Magnesium
10 mg
TOP 84%
Selenium
0.6 µg
TOP 88%
Phosphorus
20 mg
TOP 88%
Choline
6.5 mg
TOP 90%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 1% 0% 0% 50% 3% 9% 5% 10% 17% 19% 0% 4%
Vitamin A: 7 IU of 5,000 IU 0%
Vitamin E : 0 mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 14.8 mg of 90 mg 16%
Vitamin B1: 0.012 mg of 1 mg 1%
Vitamin B2: 0.039 mg of 1 mg 3%
Vitamin B3: 0.254 mg of 16 mg 2%
Vitamin B5: 0.165 mg of 5 mg 3%
Vitamin B6: 0.071 mg of 1 mg 5%
Folate: 25 µg of 400 µg 6%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 1.3 µg of 120 µg 1%

Vitamin chart - relative view

Vitamin C
14.8 mg
TOP 21%
Folate
25 µg
TOP 45%
Vitamin A
7 IU
TOP 67%
Vitamin B6
0.071 mg
TOP 72%
Vitamin K
1.3 µg
TOP 76%
Vitamin B5
0.165 mg
TOP 84%
Vitamin B2
0.039 mg
TOP 85%
Vitamin B3
0.254 mg
TOP 85%
Vitamin B1
0.012 mg
TOP 91%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%
Vitamin E
0 mg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 10% 7% 5% 4% 5% 3% 7% 6% 6%
Tryptophan: 9 mg of 280 mg 3%
Threonine: 23 mg of 1,050 mg 2%
Isoleucine: 20 mg of 1,400 mg 1%
Leucine: 31 mg of 2,730 mg 1%
Lysine: 33 mg of 2,100 mg 2%
Methionine: 10 mg of 1,050 mg 1%
Phenylalanine: 36 mg of 1,750 mg 2%
Valine: 35 mg of 1,820 mg 2%
Histidine: 13 mg of 700 mg 2%

Fat type information

0.032% 0.017% 0.048%
Saturated Fat: 0.032 g
Monounsaturated Fat: 0.017 g
Polyunsaturated fat: 0.048 g

All nutrients for Radish per 100g

Nutrient DV% In TOP % of foods Value Comparison
Net carbs N/A 67% 1.8g 30.1 times less than Chocolate Chocolate
Protein 2% 88% 0.68g 4.1 times less than Broccoli Broccoli
Fats 0% 93% 0.1g 333.1 times less than Cheese Cheese
Carbs 1% 65% 3.4g 8.3 times less than Rice Rice
Calories 1% 98% 16kcal 2.9 times less than Orange Orange
Starch 0% 100% 0g N/A Potato
Fructose 1% 87% 0.71g 8.3 times less than Apple Apple
Sugar N/A 60% 1.86g 4.8 times less than Coca-Cola Coca-Cola
Fiber 6% 42% 1.6g 1.5 times less than Orange Orange
Calcium 3% 48% 25mg 5 times less than Milk Milk
Iron 4% 83% 0.34mg 7.6 times less than Beef Beef
Magnesium 2% 84% 10mg 14 times less than Almond Almond
Phosphorus 3% 88% 20mg 9.1 times less than Chicken meat Chicken meat
Potassium 7% 52% 233mg 1.6 times more than Cucumber Cucumber
Sodium 2% 76% 39mg 12.6 times less than White Bread White Bread
Zinc 3% 80% 0.28mg 22.5 times less than Beef Beef
Copper 6% 80% 0.05mg 2.8 times less than Shiitake Shiitake
Vitamin A 0% 67% 7IU 2386.6 times less than Carrot Carrot
Vitamin E 0% 100% 0mg N/A Kiwifruit
Vitamin D 0% 100% 0µg N/A Egg
Vitamin C 16% 21% 14.8mg 3.6 times less than Lemon Lemon
Vitamin B1 1% 91% 0.01mg 22.2 times less than Pea Pea
Vitamin B2 3% 85% 0.04mg 3.3 times less than Avocado Avocado
Vitamin B3 2% 85% 0.25mg 37.7 times less than Turkey meat Turkey meat
Vitamin B5 3% 84% 0.17mg 6.8 times less than Sunflower seed Sunflower seed
Vitamin B6 5% 72% 0.07mg 1.7 times less than Oat Oat
Folate 6% 45% 25µg 2.4 times less than Brussels sprout Brussels sprout
Vitamin B12 0% 100% 0µg N/A Pork
Vitamin K 1% 76% 1.3µg 78.2 times less than Broccoli Broccoli
Tryptophan 0% 96% 0.01mg 33.9 times less than Chicken meat Chicken meat
Threonine 0% 96% 0.02mg 31.3 times less than Beef Beef
Isoleucine 0% 97% 0.02mg 45.7 times less than Salmon Salmon
Leucine 0% 97% 0.03mg 78.4 times less than Tuna Tuna
Lysine 0% 96% 0.03mg 13.7 times less than Tofu Tofu
Methionine 0% 96% 0.01mg 9.6 times less than Quinoa Quinoa
Phenylalanine 0% 95% 0.04mg 18.6 times less than Egg Egg
Valine 0% 96% 0.04mg 58 times less than Soybean Soybean
Histidine 0% 97% 0.01mg 57.6 times less than Turkey meat Turkey meat
Cholesterol 0% 100% 0mg N/A Egg
Trans Fat N/A 100% 0g N/A Margarine
Saturated Fat 0% 88% 0.03g 184.2 times less than Beef Beef
Monounsaturated Fat N/A 90% 0.02g 576.4 times less than Avocado Avocado
Polyunsaturated fat N/A 90% 0.05g 982.8 times less than Walnut Walnut

Check out similar food or compare with current

NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 16
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
2%
Sodium 39mg
1%
Total Carbohydrate 3g
8%
Dietary Fiber 2g
Total Sugars g
Includes ? g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 25mg 3%

Iron 0mg 0%

Potassium 233mg 7%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Radish nutrition infographic

Radish nutrition infographic
Infographic link

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169276/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.