Tuber

Vegetable

Tuber

Tuber of Horseradish is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of horseradish: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

BakedBoiledFriedMashedRoasted

Traits

FillingHeartyStapleStarchyVersatile

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 41.3

Amount per 100 g

  • Total Fat 0.31 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.05 g
  • Polyunsaturated Fat 0.16 g
  • Cholesterol 0 mg
  • Sodium 20.9 mg
  • Salt 0.05 g
  • Total Carbohydrate 6.77 g
  • Dietary Fibre 2.91 g
  • Total Sugars 2.38 g
  • Complex / starch 3.51 g
  • Protein 2.03 g
  • Water 81.6 g
Detailed nutrients

Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.

History

Herb gardens and spice trades supplied horseradish for seasoning and medicine alike, including named tuber portions.

Herb gardens and spice trades supplied horseradish for seasoning and medicine alike, including named tuber portions.

Herb gardens and spice trades supplied horseradish for seasoning and medicine alike, including named tuber portions.

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