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Food ID: 39
Radise, rå Danish
Name
Radish, raw
Taxonomic name
Raphanus sativus L. var. sativus
Factors etc. Value No. Samples Source
Waste 23 6 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 48 kJ 1003
Energy, kcal 12 kcal 1003
total N 0.128 g 0.096 - 0.144 3 1825
Protein, total 0.8 g 0.6 - 0.9 3 1825
Protein labeling 0.8 g 0.6 - 0.9 3 1825
Carbohydrate by difference 2.5 g 1003
Carbohydrates, available 1.2 g 1003
Carbohydrate, declaration 1.3 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.3 g 1.2 - 1.4 3 1825
Fat, total 0.1 g 1 1825
Alcohol 0.0 g 1655
Ash 0.7 g 0.6 - 0.8 3 1825
Dry matter 4.1 g 3.9 - 4.4 3 1825
Water 95.9 g 95.6 - 96.1 3 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 1.25 RE 1003
Retinol 0 µg 1344
beta-carotene 15.0 µg 12 - 18 4 1020
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0.01000 α-TE
alpha-tocopherol 0.01000 mg 0.01 - 0.01 2 1034
Vitamin B1 0.0200 mg 0.018 - 0.023 7 1019
Vitamin B2, Riboflavin 0.0400 mg 0.026 - 0.053 7 1022
Niacin 0.393 NE 1003
niacin 0.250 mg 0.2 - 0.28 10 1018
Vitamin B6 0.0600 mg 0.045 - 0.077 6 1025
Pantothenic 0.184 mg 1352
Folate 24.0 µg 19.2 - 30 4 1374
Folate, free 18.0 µg 11.9 - 26.5 4 1374
B12 0 µg 1352
C Vitamin 33.0 mg 1003
L-ascorbic acid 33.0 mg 22 - 50 32 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 25.0 mg 8.4 - 52 4 1058
Potassium, K 249 mg 209 - 281 4 1058
Calcium, Ca 35.0 mg 28 - 48 4 1030
Magnesium, Mg 9.00 mg 6.1 - 12.6 4 1058
Phosphorus, P 24.2 mg 15.4 - 26.3 6 1015
Iron, Fe 0.600 mg 0.24 - 1.13 6 1043
Copper, Cu 0.0400 mg 0.03 - 0.05 5 1348
Zinc, Zn 0.320 mg 0.27 - 0.41 5 1348
Iodine In 1.000 µg 0.85 - 1.1 4 1055
Manganese, Mn 0.0800 mg 0.048 - 0.15 5 1348
Chromium, Cr 1.000 µg 5 1348
Selenium, Se 0.1000 µg 5 1348
Molybdenum, Mo 0 µg 2 1348
Nickel, Ni 4.00 µg 1 - 5 5 1348
Mercury Hg 0.1000 µg 0.04 - 0.1 5 1348
Arsenic, As 0 µg 2 1348
Cadmium, Cd 2.00 µg 0.5 - 4 5 1348
Lead, Pb 1.000 µg 1 - 4 5 1348
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.01000 mg 0 - 0.025 1488
Serotonin 0.00300 mg 2 1487
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.380 g 1314
Glucose 0.880 g 1314
Monosaccharides, total 1.26 g 1003
Lactose 0 g 1655
Maltose 0 g 1314
Sucrose 0 g 1314
Disaccharides total 0 g 1003
Sugars, total 1.26 g 1003
Starch 0 g 1314
(a) Hexoses 0.230 g 1314
(b) the pentoses 0.160 g 1314
(c) UronicAcids 0.400 g 1314
Cellulose 0.700 g 1314
Lignin 0.0400 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.021 26.6 1039
C18: 0 0.003 4 1039
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.001 1.33 1039
C18: 1 n-9 0.012 14.6 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.007 9.33 1039
C18: 3 n-3 0.035 44 1039
Fatty acids sums g/100g % Source
Sum saturated 0.025 30.6 1003
Sum monounsaturated 0.013 16 1003
Sum polyunsaturated 0.043 53.3 1003
Fatty acids, total 0.080 100 1003
Sum n-3 fatty acids 0.035 44 1003
Sum n-6 fatty acids 0.007 9.33 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 23 180 1059
Leucine 35 270 1059
Lysine 35 270 1059
Methionine 7 52 1059
Cystine 1 7 1059
Phenylalanine 20 160 1059
Tyrosine 9 74 1059
Threonine 24 190 1059
Tryptophan 9 67 1059
Valin 38 300 1059
Arginine 23 180 1059
Histidine 12 96 1059
Alanine 37 290 1059
Aspartic acid 55 430 1059
Glutamic acid 104 810 1059
Glycine 23 180 1059
Proline 22 170 1059
Serin 27 210 1059

© 2022 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby