Vegetable

Horseradish

Horseradish is Armoracia root whose grated flesh blooms volatile heat. Favour firm, vivid produce over limp, yellowing, or slimy stock. Cook or serve via cream sauces, cocktail sauce, relish. Prep cut surfaces close to cooking when they brown or dry, and store with the humidity the vegetable prefers.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Common Horseradish

Bohemian Horseradish

Maliner Kren

Armoracia rusticana

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

AromaticEarthyHotPalePungentSharp

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 36

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 20.8 mg
Salt 0.05 g
Total Carbohydrate 7.12 g
Dietary Fibre 2.53 g
Total Sugars 2.82 g
Complex / starch 2.03 g
Protein 1.88 g
Water 82.9 g

Detailed nutrients

Energy 36 kcal
Water 82.9 g
Carbohydrates 7.12 g
- Sugars 2.82 g
  - Monosaccharides 1.98 g
  - Disaccharides 0.85 g
- Starch 2.03 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.73 g
  - Resistant Starch 0.2 g
- Fibre 2.53 g
  - Soluble Fibre 0.89 g
  - Insoluble Fibre 1.64 g
Protein 1.88 g
- Plant Protein 1.79 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
  - Omega-6 0.07 g
Vitamins 119 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.1 µg
- Vitamin C 49 mg
- Vitamin E 0.34 mg
- Vitamin K 21.1 µg
Minerals 495 mg
- Major Minerals 489 mg
  - Calcium 64 mg
  - Sodium 20.8 mg
  - Potassium 404 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 49 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.1 · vitamin-e: 0.34 · vitamin-k: 21.1 ·

Minerals

Sodium: 20.78 · Potassium: 404 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Horseradish.

Pairs well with

Classic and complementary matches

Apple
BeefRoast beef
Beetroot
CreamSauce
Mustard
SalmonNordic

Usually avoid with

Often clash in flavour or tradition

History

1000 BCE

Horseradish was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1700

Trade, migration, and selection spread distinctive Horseradish types and preparations into new climates and cuisines.

1900

Modern production, storage, and transport made Horseradish a regular purchase far from where it is grown or raised.

2000

Cooks now treat Horseradish as both staple and specialty, with more attention to provenance, variety, and form.