There is a large variety of different radishes: spicy to mild, small to long, round to straight, red to white to multicolored. (A watermelon radish is a fun one to look at – and eat.)
A half cup of sliced raw radishes contains around 10 calories, 2g carbohydrates, and 1g fiber. Radishes do not contain much protein, fat, or sodium, and have vitamins and minerals, including vitamin C, folate, potassium, and calcium.
- Buy: Choose firm radishes that do not show signs of decay, such as soft spots or slimy surfaces. If radish greens are still attached, and you want to eat them too, look for greens that have a bright color and are firm. Avoid those that have started to wilt.
- Price: According to Fruit and Vegetable Prices from the USDA, fresh radishes average $1.46 per pound, or $0.45 per cup. If buying pre-packaged radishes, these may cost more than radishes in a bulk bin.
- Store: Refrigerate radishes and store for around 2 weeks.
- Prepare: Radishes and their greens can carry a lot of soil, so thorough washing is needed. Watch this video from Illinois Extension on How to Wash Radishes for more.
- Eat: Radishes are very popular raw in salads and dipped in hummus and Ranch dressing. They can also be cooked, such as the Sautéed Radishes recipe below.
Sautéed Radishes (serves 4)
1 tablespoon butter or vegetable oil
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh dill, chopped
1. Heat butter or oil in nonstick 12-inch skillet over low-medium heat.
2. Add radishes, salt, and pepper to skillet. Cook 14-15 minutes or until radishes are fork-tender and lightly browned.
3. Remove skillet from heat. Toss radishes with dill and transfer to serving bowl.
Nutritional Information per serving: 45 calories, 3g fat, 4g carbohydrates, 2g dietary fiber, 1g protein
Source: Eat.Move.Save. Illinois Nutrition Education Programs. University of Illinois Extension
- Texas A&M AgriLife Extension. Food Technology and Processing. Radishes. 2009.
- USDA. Economic Research Service. Fruit and Vegetable Prices
- USDA. Agricultural Research Service. National Nutrient Database for Standard Reference Release 27
Healthy Eats and Repeat
How much difference is there between canned and frozen foods? How should you cook venison? When is the best time to buy avocados? Get answers to these questions as well as other tips, tutorials and recipes for common kitchen foods and items with University of Illinois Extension Nutrition & Wellness Educator Caitlin Mellendorf’s blog Healthy Eats and Repeat. Build your best life. Trust Extension to help.
Caitlin Mellendorf is an Illinois Extension Nutrition and Wellness Educator serving DeWitt, Macon and Piatt Counties in Central Illinois. She is a Registered Dietitian and her work focuses on helping community members gain the knowledge, skills and tools to live healthier, more nutritious lifestyles. This includes providing programs and answering questions about heart health, diabetes, food safety, food preservation, grocery shopping and cooking. You can reach Caitlin by email at email@example.com or call 217.877.6042. Check out her nutrition blog Healthy Eats and Repeats for seasonal recipes and of an exploration of common kitchen foods.