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Low-calorie, fibrous, contains vitamin C
In season: Spring · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Boiled purple radish salad (120 g) has 26 calories. That works out to 22 calories per 100 g. It contains 5.2 g of carbs, 1 g of protein, 0.1 g of fat and 2.2 g of fiber. Its 14.4 mg of Vitamin C covers 16% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
26
KCAL / 120G
Carbs
5.2g
· 2% DV
Protein
1g
· 2% DV
Fat
0.1g
· 0% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 16% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 34 mg | 1% |
| Total carbohydrate | 5.2 g | 2% |
| Fiber | 2.2 g | 8% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 26 kcal |
| 1 tablespoon (shredded) | 15 g | 3 kcal |
| 4 tablespoon (shredded) | 60 g | 13 kcal |
| 1 piece (small) | 70 g | 15 kcal |
| 1 cup (shredded) | 85 g | 19 kcal |
| 100 g | 100 g | 22 kcal |
| 1 piece (medium) | 120 g | 26 kcal |
| 1 serving (large) | 180 g | 40 kcal |
| 1 piece (large) | 180 g | 40 kcal |
Calculated from 22 calories per 100 g.
Boiled purple radish salad is made by cooking washed radishes until tender, draining and cooling them, then slicing or chopping them. Dress with olive oil, lemon juice and salt, or add fresh herbs for extra flavour.
Boiled purple radish salad tastes milder and less peppery than a salad made with raw radish. The flavour varies with the radish variety, while lemon or vinegar adds brightness and balances any remaining sharpness.
You do not have to peel radishes for boiled purple radish salad if the skins are thin and clean. Scrub them well, and peel any rough, damaged or particularly thick areas before boiling.
Yes, boiled purple radish salad is usually served cold or at room temperature. Drain the radishes well and let them cool before dressing so excess heat does not make the salad watery.
Yes, yogurt works well in boiled purple radish salad. Mix cooled, well-drained radish with plain or garlic yogurt; adding the yogurt while the radish is hot can make the dressing thin.
Boil the radishes for boiled purple radish salad until a fork slides into them easily. Cooking time varies with their size and freshness, so test a larger piece rather than relying on a fixed time.
Boiled purple radish salad pairs well with grilled foods, beans, and other vegetable dishes. A lemon-and-olive-oil dressing suits a light side, while a yogurt dressing makes it a good addition to a mezze-style spread.
Boiled purple radish salad keeps for a few days in a covered container in the refrigerator. Refrigerate it promptly, and use it sooner if it contains yogurt; discard it if its smell or appearance changes.
Freezing boiled purple radish salad is not recommended. Thawed radish can turn soft and watery, and a yogurt dressing may separate, so refrigerating a freshly made salad is a better choice.
Yes, boiled purple radish salad is a vegetable-based dish that provides fibre and vitamin C. The overall nutrition can change substantially depending on how much oil, salt or yogurt is added to the dressing.
Vitamins
Vitamin C
14.4mg · 16% DV
Folate
28.8µg · 7% DV
B5
0.19mg · 4% DV
B6
0.06mg · 4% DV
Minerals
Potassium ⭐
276mg · 8% DV
Copper
0.06mg · 7% DV
Phosphorus
29mg · 4% DV
Manganese
0.08mg · 3% DV
Sodium
34mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 26 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled purple radish salad is made by cooking purple radish until tender, then dressing it as a salad. It does not have one universally established regional recipe. Boiling mellows the radish’s sharper bite while keeping its vivid colour; lemon juice and a little olive oil make a simple dressing, and fresh herbs can be added.
Serve it as a side or a small sharing plate alongside a main meal, beans, or other vegetables. It is a light, fibre-containing choice, with 22 calories per 100 g. For a lighter dressing, use olive oil sparingly and let lemon and herbs bring the brightness.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.