By the Nutriveda editorial team · Updated 5 November 2026
Radish (Raphanus sativus) is a crisp, peppery root vegetable from the cabbage family; the small red radish and the long white daikon are two forms of the same species. 100 g of raw red radish has only 16 kcal, 95 g of water, 14.8 mg of vitamin C and 233 mg of potassium. Daikon is similar, with 18 kcal and 22 mg of vitamin C per 100 g. Red radishes get their colour from anthocyanins, and like broccoli and cabbage, radishes contain glucosinolates.
Radish nutrition per 100 g and per portion
| Nutrient | Red radish, raw, 100 g | Portion: 1/2 cup sliced red radish (58 g) | Daikon, raw, 100 g |
|---|---|---|---|
| Energy | 16 kcal | 9 kcal | 18 kcal |
| Water | 95.3 g | 55.3 g | 94.6 g |
| Protein | 0.7 g | 0.4 g | 0.6 g |
| Fat | 0.1 g | 0.1 g | 0.1 g |
| Carbohydrate | 3.4 g | 2.0 g | 4.1 g |
| of which sugars | 1.9 g | 1.1 g | 2.5 g |
| Fibre | 1.6 g | 0.9 g | 1.6 g |
| Vitamin C | 14.8 mg | 8.6 mg | 22 mg |
| Potassium | 233 mg | 135 mg | 227 mg |
| Folate | 25 µg | 15 µg | 28 µg |
| Calcium | 25 mg | 15 mg | 27 mg |
| Magnesium | 10 mg | 6 mg | 16 mg |
| Sodium | 39 mg | 23 mg | 21 mg |
| Vitamin K | 1.3 µg | 0.8 µg | 0.3 µg |
Source: USDA FoodData Central, SR Legacy: “Radishes, raw” (FDC 169276) and “Radishes, oriental, raw” (FDC 168451, daikon), checked 5 November 2026. The portion column is calculated from the record’s measure “0.5 cup slices” = 58 g. Values rounded.
Radishes are mostly water, so the numbers per portion are small. What stands out is the vitamin C for so few calories: 100 g of red radish gives 18% of the EU reference intake of 80 mg, and the same weight of daikon 27%.
Daikon (white radish, mooli)
Daikon is the long white radish of East Asian cooking, sold in Europe as daikon, mooli or white radish. One root is a lot of radish: the USDA record lists a 7-inch daikon at 338 g. Per 100 g it is close to red radish, with a little more vitamin C (22 mg against 14.8 mg), magnesium (16 mg against 10 mg) and sugar (2.5 g against 1.9 g), and about half the sodium. A cup of sliced daikon (116 g) has 21 kcal, 25.5 mg of vitamin C, 263 mg of potassium and 1.9 g of fibre. It tastes milder than red radish and is cooked in soups and simmered dishes as often as it is eaten raw or pickled.
Glycemic index
Radish and daikon are not listed in the international GI tables (Atkinson 2008), so we do not give a number. With 3.4-4.1 g of carbohydrate per 100 g, almost half of it fibre, they add very little digestible carbohydrate to a meal. For how GI works, see What is the glycemic index.
Health benefits: what the evidence says
- Vitamin C. Red radish and daikon both give more than 15% of the EU reference intake per 100 g, the level EU rules use for a significant amount. NIH sets the adult RDA at 90 mg a day for men and 75 mg for women and notes that vitamin C improves the absorption of non-heme iron from plant foods. Vitamin C is sensitive to heat and dissolves in water, so radishes eaten raw avoid the cooking losses.
- Anthocyanins in red radish. In a USDA study by Wu and colleagues, red radish had 100 mg of anthocyanins per 100 g, all as pelargonidin compounds. That put it second among the vegetables tested, after red cabbage (322 mg). The authors describe anthocyanins as strong antioxidants that may have health effects, but the study did not test health outcomes. Daikon is white and was not measured.
- Glucosinolates. The US National Cancer Institute lists radishes, horseradish and wasabi among the cruciferous vegetables, which contain sulfur compounds called glucosinolates. These are broken down during chopping and chewing into compounds such as isothiocyanates that are studied in the lab; studies in humans have shown mixed results for cancer risk.
- Crunch for very few calories. Half a cup of sliced radish has 9 kcal. That makes radishes a good swap for crackers or crisps when you want something crunchy with a dip such as hummus.
How to eat radish and daikon
- Raw: slice thinly into salads, or eat whole with a pinch of salt, butter and bread, as in France and Central Europe. Grated daikon is served next to grilled fish in Japan.
- Quick pickle: slice radishes or daikon into a jar, cover with vinegar, water, a little salt and sugar, and chill for a few hours.
- Roasted: halve red radishes, toss with olive oil and roast at about 200 °C for 15-20 minutes. They turn mild and juicy.
- In soups and stir-fries: cut daikon into chunks for broths and simmered dishes, or into thin sticks for stir-fries. Korean cubed radish kimchi is made from a similar large white radish.
- Storage: twist off the leaves before storing so the roots stay crisp longer. Keep radishes in a bag in the fridge and use them within a week; wrap a cut daikon and use it within a few days.
Who should be careful
- Thyroid and iodine. NIH lists cruciferous vegetables among foods with goitrogens, which can interfere with the use of iodine, and NCI counts radishes among them. For people with adequate iodine intake, NIH states that reasonable amounts of such foods are not a concern.
- Warfarin. Unlike kale or cabbage, radish is very low in vitamin K (1.3 µg per 100 g), so normal amounts should hardly change the steady vitamin K intake that NIH asks warfarin users to keep.
- Salted pickles. Pickled daikon and radish kimchi are made with salt. Check the label; WHO advises adults to keep salt under 5 g a day.
Traditional view (Ayurveda)
In Usha and Vasant Lad’s food guidelines raw radish is on the list to avoid for Vata and Pitta, cooked radish is favourable for Pitta and fine in moderation for Vata, and radish is favourable for Kapha. Daikon is listed as favourable for Kapha, fine in moderation for Vata and one to avoid for Pitta. This is a traditional view, not a clinical finding.
Related entries and articles
- Horseradish – a much hotter root from the same family
- Kohlrabi – another crisp cruciferous vegetable to eat raw
- Red cabbage – the vegetable with the most anthocyanins in the USDA study
- Cabbage and broccoli – other cruciferous vegetables
- Carrot – for raw vegetable plates with radish
- Plant-based meals for weight loss
FAQ
What is the difference between radish and daikon?
They are the same species, Raphanus sativus. The small red radish is peppery and eaten mostly raw, while daikon is a long white radish that tastes milder and is also cooked. Per 100 g, daikon has a little more vitamin C (22 mg against 14.8 mg) and slightly more sugar, according to USDA data.
How many calories are in radishes?
Very few: 16 kcal per 100 g of raw red radish and 18 kcal for daikon, by USDA data. Half a cup of sliced radish has about 9 kcal, so the calories in a radish salad come almost entirely from the dressing.
Are radishes bad for the thyroid?
Not in normal amounts for most people. Radishes are cruciferous vegetables, which NIH lists among foods with goitrogens, but NIH also states that reasonable amounts are not a concern for people with adequate iodine intake. If you have a thyroid condition, discuss your diet with your doctor.
Sources
- USDA FoodData Central, SR Legacy: Radishes, raw (FDC 169276). fdc.nal.usda.gov
- USDA FoodData Central, SR Legacy: Radishes, oriental, raw (FDC 168451). fdc.nal.usda.gov
- Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J Agric Food Chem 2006;54(11):4069-4075. PubMed
- NIH Office of Dietary Supplements: Vitamin C, Fact Sheet for Health Professionals. ods.od.nih.gov
- Regulation (EU) No 1169/2011, Annex XIII: reference intakes for vitamins and minerals. legislation.gov.uk
- National Cancer Institute: Cruciferous Vegetables and Cancer Prevention. cancer.gov
- NIH Office of Dietary Supplements: Iodine, Fact Sheet for Health Professionals. ods.od.nih.gov
- NIH Office of Dietary Supplements: Vitamin K, Fact Sheet for Health Professionals. ods.od.nih.gov
- World Health Organization: Healthy diet, fact sheet. who.int
- Atkinson FS, Foster-Powell K, Brand-Miller JC. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diabetes Care 2008;31(12):2281-2283. PMC
- Lad U, Lad V. Food Guidelines for Basic Constitutional Types, from Ayurvedic Cooking for Self-Healing, 2nd ed. The Ayurvedic Institute. ayurveda.com
This page is for information only and is not medical or dietary advice.