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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
In season: Spring · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Radish juice (240 g) has 34 calories. That works out to 14 calories per 100 g. It contains 7.2 g of carbs, 1.4 g of protein, 0.2 g of fat and 1.2 g of fiber. Its 35.5 mg of Vitamin C covers 39% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
34
KCAL / 240G
Carbs
7.2g
· 3% DV
Protein
1.4g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 15% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 94 mg | 4% |
| Total carbohydrate | 7.2 g | 3% |
| Fiber | 1.2 g | 4% |
| Protein | 1.4 g | 3% |
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 cup (medium) | 240 g | 34 kcal |
| 100 g | 100 g | 14 kcal |
| 1 cup (small) | 180 g | 25 kcal |
| 1 serving (small) | 200 g | 28 kcal |
| 1 cup (large) | 300 g | 42 kcal |
| 1 serving (large) | 300 g | 42 kcal |
| 1 bottle (medium) | 330 g | 46 kcal |
| 1 bottle (large) | 500 g | 70 kcal |
Calculated from 14 calories per 100 g.
Radish juice provides compounds naturally found in radishes, but it is not proven to treat or prevent a disease. It can be one way to add vegetable variety to your diet; drinking it does not replace eating whole vegetables or getting medical care.
To make radish juice, wash the radishes well, trim the ends, and run them through a juicer. Without a juicer, grate them and squeeze the pulp through a clean cloth. Drink it fresh for the sharpest flavor.
Radish juice tastes sharp, peppery, and sometimes mildly bitter. The flavor varies with the radish variety; blending it with carrot or apple juice can make it milder without needing added sugar.
Radish juice has not been shown to treat a cough. Some traditional recipes use black radish with honey, but that is different from plain radish juice and does not address the cause of a persistent or severe cough.
Yes, you can include radish juice in your daily diet if you tolerate it, but there is no need to drink it every day. Its sharp taste may bother some people, and whole radishes provide fiber that juicing removes.
Keep fresh radish juice in a sealed container in the refrigerator and drink it as soon as possible, preferably the same day. Its flavor and freshness decline as it sits; discard it if its smell, appearance, or taste changes.
Radish juice does not cause weight loss on its own. Unsweetened juice can replace a sugary drink, but it is less filling than eating whole radishes because much of the fiber is left in the pulp.
Yes, radish juice can be drunk on an empty stomach, but there is no established special benefit to doing so. If its peppery sharpness upsets your stomach, have it with or after food instead.
Radish juice is not a proven treatment for high blood pressure and should not replace prescribed medication. If you have high blood pressure, keep following your treatment plan and ask your clinician before making major dietary changes.
Yes, radish juice pairs well with milder juices such as carrot, apple, or cucumber. Start with a small amount of radish juice because its peppery flavor can quickly dominate a blend.
Vitamins
Vitamin C
35.52mg · 39% DV
Folate
60µg · 15% DV
B6
0.17mg · 10% DV
B5
0.4mg · 8% DV
Minerals
Potassium ⭐
559mg · 16% DV
Copper
0.07mg · 8% DV
Manganese
0.17mg · 7% DV
Phosphorus
48mg · 7% DV
Sodium
94mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 34 calories in 1 cup (medium) (240 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.
Radish juice is made by pressing raw radishes; the colour and bite vary with the variety, from mild red or white radishes to sharper black radishes. It is not a standard everyday drink in most places, but home juicers sometimes make it on its own or blend it with other vegetables.
Expect a crisp, peppery flavour and a thin texture. It can be sipped chilled or used in a savoury juice blend. Radish juice is mostly water and is light in calories—about 14 per 100 g—but contains little of the fibre found in whole radishes. If the sharpness is too strong, try blending it with cucumber or apple, or add a squeeze of lemon.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.