
Vitamin C source, low calorie, high fiber vegetable
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
16
KCAL / 100G
Carbs
3.4g
· 79%
Protein
0.7g
· 16%
Fat
0.1g
· 5%
Fiber
1.6g
Vitamins
Vitamin C
14.8mg · 16% DV
Folate
25µg · 6% DV
B6
0.07mg · 4% DV
B2
0.04mg · 3% DV
Minerals
Potassium ⭐
233mg · 7% DV
Calcium
25mg · 3% DV
Phosphorus
20mg · 3% DV
Magnesium
10mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Red radish contains 16 calories per 100 grams. It is a low-calorie vegetable option.
Red radish provides 0.7 grams of protein per 100 grams. Its protein content is low.
Yes. Red radish contains 3.4 grams of carbohydrates per 100 grams, making it a low-carbohydrate vegetable choice.
Yes, red radish is compatible with a keto diet. It provides 3.4 grams of carbohydrates per 100 grams.
Red radish has a glycemic index of 15. This is considered a low glycemic index value.
Red radish contains 1.6 grams of fiber per 100 grams. Its fiber content can help make a meal more filling.
No. Red radish contains just 0.1 grams of fat per 100 grams, so it is very low in fat.
Yes, red radish is compatible with vegan and vegetarian diets. It also fits pescatarian, paleo, Mediterranean, and flexitarian eating patterns.
Yes, red radish is suitable for a gluten-free diet. It is an unprocessed vegetable.
No. Red radish is classified as an unprocessed food and belongs to the vegetable category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.