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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is highly nutritious and low in calories. It provides a good source of Vitamin C for immune support and contains glucosinolates, which are plant compounds known for their anti-inflammatory properties.
A 100g serving contains approximately 17 calories and 3.43g of carbohydrates. This makes it an excellent low-calorie, low-carb vegetable option for most diets.
Yes, it is very effective for weight management. Its high water content and dietary fiber help promote a feeling of fullness, which can reduce overall calorie intake throughout the day.
Yes, with only 3.43g of carbs per 100g, boiled oriental radish is very keto-friendly. It can be used as a low-carb substitute for higher-starch root vegetables like potatoes in soups and stews.
Yes, it is naturally both vegan and gluten-free. It consists simply of the vegetable, water, and salt, making it safe for those with these dietary restrictions.
Boiling removes the sharp, peppery bite found in raw radish, leaving a mild, slightly sweet, and savory flavor. The texture becomes tender and it easily absorbs the flavors of other ingredients it is cooked with.
It is most commonly used in Asian soups, stews, and braised dishes. It can also be served as a simple side dish (banchan) or added to salads once cooled for a soft, savory element.
boiled salted oriental radish is a versatile ingredient found in cuisines around the world. With 17 calories per 100g and 0.67 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 0 recipes featuring boiled salted oriental radish with step-by-step instructions.
Browse recipes →When stored in an airtight container with a bit of its cooking liquid, it will stay fresh in the refrigerator for 3 to 5 days. The salt helps preserve it slightly longer than unseasoned boiled vegetables.
While some water-soluble vitamins like Vitamin C may decrease during boiling, the radish retains its beneficial fiber and minerals. To preserve more nutrients, avoid overcooking and consider using the cooking liquid in your recipe.
If you are on a low-sodium diet, you should be mindful of the salt added during boiling. You can reduce the sodium impact by rinsing the radish under cold water before consumption or using minimal salt during the preparation process.