| back to USDA Nutrition Index |
 |
Radishes, oriental, cooked, boiled, drained, without salt |
|
|
Radishes, oriental, cooked, boiled, drained, without salt (USDA#11431) |
| Serving Size 1 cup, sliced |
|
|
|
| Water 95g |
|
| Calories 17 |
|
| Energy 71kj |
|
| Protein 0g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 3g |
|
| Dietary Fiber 1g |
|
| Sugars 1g |
|
| Calcium, Ca 17mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 9mg |
|
| Phosphorus, P 24mg |
|
| Potassium 285mg |
|
| Sodium 13mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 3mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 15mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 3mg |
|
| Folate, total 17mcg |
|
| Folic acid 0mcg |
|
| Folate, food 17mcg |
|
| Folate, DFE 17mcg_DFE |
|
| Choline, total 6mg |
|
| Betaine 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 7g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 8g |
|
| Fatty acids, total monounsaturated 4g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 6g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 4g |
|
| Threonine 2g |
|
| Isoleucine 2g |
|
| Leucine 3g |
|
| Lysine 3g |
|
| Methionine 6g |
|
| Cystine 5g |
|
| Phenylalanine 2g |
|
| Tyrosine 1g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 1g |
|
| Alanine 2g |
|
| Aspartic acid 4g |
|
| Glutamic acid 0g |
|
| Glycine 2g |
|
| Proline 1g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Radishes, oriental, cooked, boiled, drained, without salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| Perfect salad for a hot summer evening with a light asian flavor. |
|
|
|
|
|
|
|
| I haven't met anyone yet who doesn't like this salad. Be sure to wait to add the dressing and the noodle/nut mixture until ready to serve. |
|
|
 |
|
|
|
| So refreshing in flavor, this fruit salad is quite versatile since it can be served as an lunch entrée or enjoyed as a pleasant side salad. |
|
|
 |
|
|
|
| An easy recipe that creates a peanut butter flavored bar with a smooth and crunchy texture. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
| A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
