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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh horseradish root can last 2 to 3 weeks in the refrigerator if kept dry and wrapped in plastic.
The heat comes from volatile oils released when the root is grated. These oils dissipate quickly when exposed to air or heat.
Peel the tough outer skin with a vegetable peeler, then grate the white flesh using a fine grater or food processor.
Prepared horseradish (from a jar), wasabi paste, or spicy brown mustard can be used as alternatives.
Yes, you can freeze the whole root or grated portions, though it may lose some of its crisp texture upon thawing.
Vinegar stops the enzymatic reaction that creates the heat. Adding it sooner results in a milder flavor; adding it later results in a hotter kick.
Look for roots that are firm, heavy for their size, and free of soft spots, mold, or shriveled skin.
No, but most 'wasabi' served in restaurants is actually dyed horseradish because real wasabi is very expensive.
horseradish root is a versatile ingredient found in cuisines around the world. With 48 calories per 100g and 1.18 grams of protein, it's a nutritious addition to many dishes.
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