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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, horseradish root is considered healthy due to its rich content of beneficial compounds. It contains glucosinolates and isothiocyanates, which may offer antibacterial, antifungal, and anti-cancer properties. It's also a natural decongestant and rich in antioxidants.
Per 100g, horseradish root is relatively low in calories, providing about 48 calories. It contains approximately 1.18g of protein, 11.29g of carbohydrates, and a minimal 0.69g of fat. It also offers dietary fiber and various vitamins and minerals.
Yes, horseradish root is well-known for its ability to act as a natural decongestant. Its volatile compounds, particularly allyl isothiocyanate, create a strong sensation that helps to clear sinuses and respiratory passages, providing relief from congestion.
Yes, fresh horseradish root is naturally vegan as it is a plant-based root vegetable. It is also naturally gluten-free, making it suitable for individuals following these dietary restrictions. Always check processed horseradish products for added ingredients.
Yes, horseradish root can generally be consumed by diabetics in moderation. It is low in calories and carbohydrates, and its pungent flavor can enhance dishes without adding significant sugars. However, always check labels for prepared horseradish sauces, as they may contain added sugars.
To prepare fresh horseradish, first peel the brown outer skin with a vegetable peeler. Then, you can grate it finely or process it in a food processor, often with a splash of vinegar and salt, to create a pungent condiment. Be prepared for strong fumes that can irritate eyes and sinuses.
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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View all other →Discover 1 recipes featuring horseradish root with step-by-step instructions.
Browse recipes →Fresh horseradish root has an intensely pungent, spicy, and sharp flavor with a distinct sinus-clearing heat. Unlike chili heat, which lingers on the tongue, horseradish's spiciness tends to dissipate more quickly. It's often described as peppery and earthy.
Fresh horseradish root should be stored unpeeled in a plastic bag in the refrigerator's crisper drawer. This method helps it stay fresh for several weeks. For longer storage, you can also freeze whole, unpeeled roots for several months.
The pungent and spicy flavor of horseradish root comes from compounds called glucosinolates, particularly sinigrin. When the root is grated or cut, an enzyme called myrosinase is released, which breaks down sinigrin into allyl isothiocyanate, the volatile compound responsible for its characteristic heat.
Yes, horseradish root is typically eaten raw. Its intense flavor and heat are best preserved when grated fresh and added to dishes or sauces without cooking. Cooking tends to diminish its pungency and flavor significantly.
