Know2eat

Radish

Raphanus sativus

What radish has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
2 things to know first — allergies, interactions and intake limits

About radish

A fast-growing brassica root eaten raw for its crisp texture and peppery bite. The same species covers the small red salad radish and the long white daikon of East Asian cooking.

Also known as Red radish, Table radish, Cherry belle, Daikon (long white form)

Gut & Digestive Health

The evidence in depth

Best supported: Insufficient

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Digestive comfort

Gut & Digestive Health
Insufficient evidence

Radish and daikon have a long culinary reputation as digestive aids, particularly served alongside fried or fatty food. There is no human trial evidence behind that, and for some people raw radish does the opposite.

Insufficient evidence. Not enough human research to say anything useful yet.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Radish

Ask about Radish

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories16 kcal1%
Protein0.68 g1%
Total fat0.1 g0%
Carbohydrate3.4 g1%
Fibre1.6 g6%
Total sugars1.86 g—
Water95.3 g—
Fats
Saturated fat0.032 g0%
Monounsaturated fat0.017 g—
Polyunsaturated fat0.048 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.017 g—
Vitamins
Vitamin A0 µg0%
Vitamin C14.8 mg16%
Vitamin D0 µg0%
Vitamin E0 mg0%
Vitamin K1.3 µg1%
Thiamin (B1)0.012 mg1%
Riboflavin (B2)0.039 mg3%
Niacin (B3)0.254 mg2%
Pantothenic acid (B5)0.165 mg3%
Vitamin B60.071 mg4%
Folate25 µg6%
Vitamin B120 µg0%
Choline6.5 mg1%
Minerals
Calcium25 mg2%
Iron0.34 mg2%
Magnesium10 mg2%
Phosphorus20 mg2%
Potassium233 mg5%
Sodium39 mg2%
Zinc0.28 mg3%
Copper0.05 mg6%
Manganese0.069 mg3%
Selenium0.6 µg1%
Other measured compounds
Beta-carotene4 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin10 µg—
Caffeine0 mg—
Ash0.55 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Radishes, raw (USDA FoodData Central, FDC ID 169276).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • rawPreserves isothiocyanates and vitamin C

    Radish is nearly always eaten raw, which keeps myrosinase intact so chewing produces isothiocyanates directly. Cooking removes both the heat and most of the vitamin C.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Goitrogens at high raw intake

    Radish is a brassica and the isothiocyanates it releases compete with iodine for thyroid uptake. This is only a practical concern for people eating very large quantities daily, particularly with low iodine intake.

  • Too much

    Wind and stomach discomfort

    Raw radish in quantity is a well-recognised cause of belching, wind and stomach discomfort. Most people notice it well before the amount becomes nutritionally relevant.