Radishes
A peppery root vegetable that's eaten raw more often than any other cruciferous vegetable, keeping its enzymes fully intact.
Detox
Gut Health
Immunity
Radishes are low in calories, rich in vitamin C, and have detoxifying properties. They support digestion and can add crunch to salads, tacos, or sandwiches.
Radishes
Per
1 cup, sliced (116g)
Calories
19
Vitamin K
1%
Vitamin A
0%
Vitamin C
19%
Vitamin B12
0%
Vitamin D
0%
Iron
2%
Magnesium
3%
Potassium
6%
Calcium
2%
Fiber
1.9g
Nutrition Highlights
Vitamin C, glucosinolates, fiber
Fuhrman ANDI chart, 6 items
Nutrition Density Score (ANDI Score)
554
Standard, well-documented food, figures reflect typical USDA-reported values
Prep Tip
Eat raw whenever possible, radishes are one of the few cruciferous vegetables most often eaten uncooked, which preserves the myrosinase enzyme needed to activate their detox-supporting compounds.
Absorption Boost
Cooked cruciferous vegetables (broccoli, cauliflower), a few raw radish slices on the side supply the enzyme that helps activate the cooked vegetable's compounds
Butter or olive oil, a classic French pairing that also rounds out the sharp flavor
Use Caution If
You have hypothyroidism, radishes contain goitrogenic compounds in their raw form
You have a sensitive stomach, the natural sulfur compounds can cause mild gas in some people
Storage
Remove the leafy tops and refrigerate roots in a perforated bag; use within 1-2 weeks.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Skin clarity
Objective
(Quarterly)
Liver enzyme panel
TSH and thyroid panel