Calorie content of fresh radish per 100 g and chemical composition * Garden

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One of the first vegetables that meet us in the spring is radish. After winter vitamin deficiency, this product helps to fill the lack of nutrients in the body and remove toxins. But how many calories this vegetable contains - we will consider in our article.

Calorie radish per 100 g

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

Fresh

The energy value of radishes, torn from the garden:

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

The percentage of BZHU - 24: 5: 68%. Calorie content of fresh radish - 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 radish is slightly higher than fresh - 20 kcal per 100 g of product.

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

You can’t immediately freeze the slices, since the water contained in the root crop will turn into ice crystals, which later, after thawing, simply melt and leak, leaving soft lumps instead of crispy vegetables. In addition, many vitamins will be destroyed.

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

Therefore, a deep express freeze regime will be required here. Sliced radish should be put on a plate and placed for 15 minutes in a freezer with a very low temperature, about –40 ° С. Then take it out, pack it in bags and send it to an ordinary freezer for long-term storage.

Chemical composition

Radish contains various vitamins, in particular such:

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! Fresh radish with leaves is recommended to be stored in the refrigerator for 1 week, and without tops and with trimmed ends - no more than 5 days.

Rich in this vegetable and 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 root vegetables and even leaves contain a natural antiseptic substance - mustard oil. A fresh slice of the vegetable can be applied to the wound, and eating it helps to heal the mucous membranes of the internal organs.
Radish helps increase appetite and has a positive effect on the activity of the digestive tract.
The plant anthocyanins contained in the product have the ability to stop the spread of cancer cells.
Radish is effective as a detox product: it reduces the amount of bad cholesterol and removes toxins from the body.
In the active phase of respiratory diseases and during recovery, the vegetable will help strengthen immunity.
Tincture from radish tops relieves inflammation in the oral cavity.
This vegetable is useful in a 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, the harm from this vegetable crop also exists:
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 in ulcers and those suffering from chronic gastritis.

The nutritional value

Radish root crops incorporate 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 application of radish

Vegetables are most often eaten just like that. In addition, it is added to various dishes, such as okroshka, fresh salads, vegetable stews. Radishes can also be preserved and pickled for the winter. The root crop goes well with other vegetables and fresh herbs. A sliced radish, brown bread and butter will make an excellent vitamin sandwich.

Tender green soup can be made from radish leaves. And so that the tops are not bitter, before cooking it is necessary to soak it in cold water for 15 minutes.

Radish is rich in fiber, so it is used in almost all diets for weight loss. It gives a feeling of satiety with a minimum set of calories. It is believed that if you use a 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, getting tasty new dishes. Fried radishes will be an excellent side dish for meat, and boiled, along with leeks and cold cuts, will decorate the festive French soup.

Radish is a very useful vegetable, although it has contraindications for use, which should not be neglected. If you have problems with the gastrointestinal tract, it is best to consult a doctor before eating it. In other cases, radish is an indispensable source of vitamins and minerals, a dietary product that removes toxins and helps prevent cardiovascular diseases.

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