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Radish nutrition, glycemic index, calories, and serving size

Radishes, raw
*all the values are displayed for the amount of 100 grams

Radish Glycemic index (GI)

32

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 appears to be favourable in diabetic conditions (2).

However, beneficial properties of food can change greatly 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 is used in a healthy, balanced diet.

Sources

  1. https://www.hindawi.com/journals/bmri/2019/7425367/
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622774/
  3. https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/glycaemic-index-and-glycaemic-load-of-selected-popular-foods-consumed-in-southeast-asia/6AB66E0D9E5ECC2F09D8936FAAF90B5F
Article author photo Victoria Mazmanyan
Profession: Yerevan State Medical University
Last updated: January 01, 1970

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)
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)
Calories
16
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.

Check out similar food or compare with current

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

NEW 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
details
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
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
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
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details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
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details
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
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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 E
0 mg
TOP 100%
Vitamin D
0 µg
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

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

Fiber content ratio for Radish

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

All nutrients for Radish per 100g

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

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.
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