Vegetable

Whole

Whole horseradish is the intact market form—best for storage, ripening and recipes that start from complete pieces. aromatic leaf, seed or root used to season rather than bulk. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. add tender leaves late; hard stems and seeds can go in early. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 33.3

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 0.16 g
Cholesterol 0 mg
Sodium 18.9 mg
Salt 0.05 g
Total Carbohydrate 7 g
Dietary Fibre 2.62 g
Total Sugars 2.94 g
Complex / starch 1.89 g
Protein 1.92 g
Water 89.5 g

Detailed nutrients

Energy 33.3 kcal
Water 89.5 g
Carbohydrates 7 g
- Sugars 2.94 g
- Starch 1.89 g
- Fibre 2.62 g
Protein 1.92 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 82.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.49 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34.3 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 27.9 µg
Minerals 334 mg
- Major Minerals 333 mg
  - Calcium 42 mg
  - Sodium 18.9 mg
  - Potassium 272 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.49 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34.3 · vitamin-e: 0.45 · vitamin-k: 27.9 ·

Minerals

Sodium: 18.85 · Potassium: 272 · Calcium: 42 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

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

1850

Dried and fresh commercial packs of horseradish reached urban grocers, including named whole portions.

1980