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Preparation, uses, and tips

Wash and trim radishes just before using, being careful to remove any sand, and soak them in ice water for an hour or two to increase their crispness. Use sliced raw red radishes in salads, or braise sliced daikon in a little sesame oil and serve hot.

Buying and storing tips

Radishes can be found in the produce section of most health food stores and supermarkets; daikon is found in specialty markets. They can be found both trimmed and with their greens still attached. Buy firm, compact radishes (softer ones indicate a pithy interior). If the leaves are still attached, they should be fresh and bright green. Discard the leaves, place radish roots in a plastic bag and store in the refrigerator for up to a week.


Radishes come in a number of varieties, ranging in color from red to purple to white, and in shape from small and round to long and oval. The most common radish is the oval, red-skinned variety, about the size of a cherry tomato. Daikon, a long, white, cylindrical variety that may weigh a pound (450g) or more, is used primarily in Indian and Japanese cooking.

Nutrition Highlights

Radishes, 1 cup (88g) (raw, sliced)
Calories: 23
Protein: 0.69g
Carbohydrate: 4.2g
Total Fat: 0.63g
Fiber: 1.85g
*Excellent source of: Vitamin C (26.4mg)

Daikon, 1 radish, 7 inches (17cm) long (oriental radish, raw)
Calories: 61
Protein: 2.03g
Carbohydrate: 13.9g
Total Fat: 0.34g
Fiber: 5.4g
*Excellent source of: Potassium (767mg), Vitamin C (74mg), and Folate (95mcg)
*Good source of: Magnesium (54mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

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