scored 91/100
Radishes are low-calorie cruciferous vegetables rich in vitamin C, potassium, and bioactive sulfur compounds that support detoxification and cardiovascular health.
2.1 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.
Radishes (Raphanus sativus) are root vegetables native to Southeast Asia, cultivated for millennia across Mediterranean and Asian cuisines. Despite their minimal caloric density (18 kcal/100g), radishes deliver notable micronutrient density, particularly vitamin C (22mg/100g) and potassium (227mg/100g), supporting immune function and electrolyte balance. Their distinctive peppery flavor derives from glucosinolates and isothiocyanates—sulfur-containing compounds also found in broccoli and cabbage—which activate Phase II detoxification enzymes in liver cells. Raw radishes retain maximal bioactive compound concentration; cooking significantly reduces glucosinolate content. The high water content (95%) and modest fiber load (1.6g/100g) promote satiety and digestive regularity without glycemic impact. Emerging research suggests radish consumption supports endothelial function through nitrate content, though less studied than leafy greens. Their rapid growth cycle and year-round availability make them accessible for consistent consumption. In longevity contexts, radishes represent a nutrient-dense, anti-inflammatory addition to plant-forward diets with minimal caloric cost.
Glucosinolates and isothiocyanates activate sulfotransferase and glutathione-S-transferase enzymes, enhancing xenobiotic metabolism and elimination of environmental toxins
Vitamin C acts as a cofactor for collagen synthesis and endothelial nitric oxide production; sulfur compounds provide anti-inflammatory signaling
Potassium antagonizes sodium's hypertensive effects and supports vasodilation; dietary nitrates are converted to nitric oxide, promoting arterial compliance
Radish fiber, particularly insoluble fraction, selectively feeds beneficial Bacteroidetes species while limiting pathogenic gram-positive proliferation
Vitamin C and polyphenols neutralize free radicals; glucosinolates upregulate endogenous antioxidant enzyme systems (SOD, catalase, GPx)
Radishes contain no compounds that interfere with sleep, spike blood glucose, or compete with medications. Their low calorie density and high water content make them suitable pre-meal appetizers for appetite regulation or post-meal digestive aids. Raw consumption maximizes bioactive compound exposure regardless of circadian timing.
Fasting-compatible
During intermittent fasting windows, radishes' negligible caloric and carbohydrate load (<5 kcal, <1g net carbs per 100g serving) do not meaningfully disrupt metabolic state; their peppery compounds may enhance digestive enzyme secretion upon eating window break.
Per 100 g of the default form. Bars show how much higher or lower radishe is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Radishe is classified as a vegetable. Radishes are low-calorie cruciferous vegetables rich in vitamin C, potassium, and bioactive sulfur compounds that support detoxification and cardiovascular health.
Radishe scores 91/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin C, Copper, Vitamin B6. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 0.5 g of protein (~1% of the 50 g daily value).
Not really. A 85 g serving provides about 1.4 g of fiber (~5% of the 28 g daily value).
In a 85 g serving, radishe is highest in Vitamin C (~21% DV), Copper (~11% DV).
Yes — it fits comfortably in most keto plans. A 85 g serving has about 2.1 g of net carbs (3.5 g total minus 1.4 g fiber).
Best any time of day. Radishes contain no compounds that interfere with sleep, spike blood glucose, or compete with medications. Their low calorie density and high water content make them suitable pre-meal appetizers for appetite regulation or post-meal digestive aids. Raw consumption maximizes bioactive compound exposure regardless of circadian timing.
A typical serving is around 85 g (~15 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating radishe alongside several other vegetable sources.
Radishe pairs nicely with: Pair with healthy fats (olive oil, avocado) to enhance fat-soluble vitamin absorption and increase glucosinolate bioavailability through improved gastric lipid signaling; Combine with fermented foods (sauerkraut, kimchi, miso) to synergize prebiotic fiber with probiotic strains, optimizing microbiota-mediated metabolite production; Eat with sulfur-rich alliums (garlic, onions) to amplify Phase II enzyme activation through complementary organosulfur compound profiles; Pair with vitamin C sources (citrus, bell peppers) to enhance non-heme iron absorption from radish leaves and support collagen cross-linking.
Encyclopedia entries that supply the same signature nutrients radishe contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients radishecontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.