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Radish Nutrition Facts

19 calories in 1 cup slices

Calories in Radish
Radishes, raw
19 calories in Radish, 1 cup slices
1 cup slices = 116g ≈ 0.256lb ≈ 4.09oz
0.16 calories / gram
0 Weight Watchers points
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Calorie Sources:83% carbohydrates; 12% proteins; 5% fats
Fats:0.12 g (1 calorie, 0% by weight)
Carbohydrates:3.94 g (15 calories, 3% by weight)
Proteins:0.79 g (2 calories, 1% by weight)
Water:110.51 g (95% by weight)
Fat Composition:50% polyunsaturated; 38% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:1.86 g (2% by weight)
Serving Sizes: 100 g
1 cup slices
1 large (1" to 1-1/4" dia)
1 medium (3/4" to 1" dia)
1 slice
1 small
0.5 cup slices
Scientific Name:Raphanus sativus
Refuse:10 %
Refuse Description:Stem ends, rootlets and trimmings
Food Group:Vegetables and Vegetable Products
USDA #:11429
Tags: radishes;
Related Foods: Calories in Daikon
Calories in White Icicle Radish
Vitamin A:8 IU
Retinol Activity Equivalent:~
β-Carotene:4.64 mcg
Lutein + Zeaxanthin:11.60 mcg
Vitamin B-1:11.60 mcg
Vitamin B-2:34.80 mcg
Vitamin B-3:290 mcg
Vitamin B-5:185.60 mcg
Vitamin B-6:81.20 mcg
Vitamin B-9:29 mcg
Food folate:29 mcg
Dietary Folate Equivalent:29 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:7.54 mg
Vitamin C:17.17 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
Vitamin K:1.51 mcg
Calcium (Ca):29 mg
Copper (Cu):58 mcg
Fluoride (F):6.96 mcg
Iron (Fe):394.40 mcg
Magnesium (Mg):11.60 mg
Manganese (Mn):69.60 mcg
Phosphorus (P):23.20 mg
Potassium (K):0.27 g
Selenium (Se):0.70 mcg
Sodium (Na):45.24 mg
Zinc (Zn):324.80 mcg
Phytosterols:8.12 mg
Carbohydrates Total:3.94 g
Dietary Fiber:1.86 g
Sugars Total:2.16 g
Fructose:0.82 g
Glucose/Dextrose:1.22 g
Sucrose:0.12 g
Proteins Total:0.79 g
Essential amino acids
Phenylalanine:34.80 mg
Leucine:34.80 mg
Methionine:11.60 mg
Lysine:34.80 mg
Isoleucine:23.20 mg
Valine:34.80 mg
Threonine:23.20 mg
Tryptophan:10.44 mg
Histidine:11.60 mg
Arginine:34.80 mg
Non-essential amino acids
Alanine:23.20 mg
Aspartic acid:69.60 mg
Betaine:116 mcg
Cystine:11.60 mg
Glutamic acid:0.17 g
Glycine:23.20 mg
Proline:23.20 mg
Serine:23.20 mg
Tyrosine:10.44 mg
Fats Total:0.12 g
Saturated fatty acids:34.80 mg
Monounsaturated fatty acids:11.60 mg
Polyunsaturated fatty acids:46.40 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:23.20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.64 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:11.60 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:11.60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:34.80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.64 g
Product Type:Radish
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...The nutritional value of squash and pumpkin Seeds improves with age. These Seeds are among the few foods that increase in nutritive value as they decompose. According to tests made at the Massachusetts Experimental Station, squash and pumpkin Seeds stored for more than five months show a marked increase in protein content.
Related: Purslane, cooked, boiled, drained, without salt
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