 |
|
|
|
|
|
|
|
|
|
|
|
Sprouts with a distinct radish flavour. Daikon Radish Sprouts are used extensively
in Japanese and other Asian cuisines. They are a good source of vitamin A, B group
and C, calcium, fibre, folic acid, iron, magnesium and protein.
(Diakon and China Rose) A member of the mustard family and probably originating
in Eurasia, radish is one of the first recorded cultivated vegetables and dates
back to earliest historical times. Its name comes from the Latin word "radix,"
meaning "a root." Radish Sprouts are fast growing with a spicy, hot
flavor. Diakon seeds produce tall, lush green sprouts, while China Rose or Cherry
Bell radish sprouts have a touch of pink.
Radish sprouts have 29 times more Vitamin C than milk (29mg vs 1mg) and 4 times
the Vitamin A (391 IU vs 126). These spicy sprouts have 10 times more calcium
than a potato (51mg vs 5mg) and contain more vitamin C than pineapple. If you
examine what is happening during germination, it looks like a vitamin factory.
While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain
391 IU - 39 times more! No wonder, sprout lovers say you can feel the vitamins!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Scientific Name: Raphanus sativus
| Nutrient |
Units |
Value per
100 grams of
edible portion |
Sample
Count |
Std.
Error |
| Proximates |
|
|
|
|
| Water |
g |
90.07 |
3 |
2.968 |
| Energy |
kcal |
43 |
0 |
|
| Energy |
kj |
180 |
0 |
|
| Protein |
g |
3.81 |
3 |
0.920 |
| Total lipid (fat) |
g |
2.53 |
3 |
1.566 |
| Ash |
g |
0.53 |
3 |
0.127 |
| Carbohydrate, by difference |
g |
3.60 |
0 |
|
| Minerals |
|
|
|
|
| Calcium, Ca |
mg |
51 |
3 |
9.435 |
| Iron, Fe |
mg |
0.86 |
3 |
0.211 |
| Magnesium, Mg |
mg |
44 |
3 |
6.778 |
| Phosphorus, P |
mg |
113 |
3 |
10.808 |
| Potassium, K |
mg |
86 |
3 |
16.619 |
| Sodium, Na |
mg |
6 |
3 |
1.426 |
| Zinc, Zn |
mg |
0.56 |
3 |
0.159 |
| Copper, Cu |
mg |
0.120 |
3 |
0.035 |
| Manganese, Mn |
mg |
0.260 |
3 |
0.036 |
| Selenium, Se |
mcg |
0.6 |
0 |
|
| Vitamins |
|
|
|
|
| Vitamin C, total ascorbic acid |
mg |
28.9 |
3 |
3.205 |
| Thiamin |
mg |
0.102 |
3 |
0.005 |
| Riboflavin |
mg |
0.103 |
3 |
0.009 |
| Niacin |
mg |
2.853 |
3 |
0.390 |
| Pantothenic acid |
mg |
0.733 |
3 |
0.088 |
| Vitamin B-6 |
mg |
0.285 |
3 |
0.057 |
| Folate, total |
mcg |
95 |
3 |
11.465 |
| Folic acid |
mcg |
0 |
0 |
|
| Folate, food |
mcg |
95 |
3 |
11.465 |
| Folate, DFE |
mcg_DFE |
95 |
0 |
|
| Vitamin B-12 |
mcg |
0.00 |
0 |
|
| Vitamin A, IU |
IU |
391 |
3 |
73.877 |
| Retinol |
mcg |
0 |
0 |
|
| Vitamin A, RAE |
mcg_RAE |
20 |
3 |
3.694 |
| Lipids |
|
|
|
|
| Fatty acids, total saturated |
g |
0.767 |
0 |
|
| 14:0 |
g |
0.003 |
0 |
|
| 16:0 |
g |
0.663 |
0 |
|
| 18:0 |
g |
0.095 |
0 |
|
| Fatty acids, total monounsaturated |
g |
0.419 |
0 |
|
| 16:1 undifferentiated |
g |
0.007 |
0 |
|
| 18:1 undifferentiated |
g |
0.409 |
0 |
|
| Fatty acids, total polyunsaturated |
g |
1.141 |
0 |
|
| 18:2 undifferentiated |
g |
0.410 |
0 |
|
| 18:3 undifferentiated |
g |
0.722 |
0 |
|
| Cholesterol |
mg |
0 |
0 |
|
USDA National Nutrient Database for Standard Reference, Release
15 (August 2002
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
