Vegetable

Peeled Tuber

Radish peeled tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFriedMashedRoastedStored Briefly Covered

Traits

HeartyPeeledPeeled TuberPortionReadyStaple

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 26.5

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 20.6 mg
Salt 0.05 g
Total Carbohydrate 7.07 g
Dietary Fibre 4.85 g
Total Sugars 3.11 g
Complex / starch 1.91 g
Protein 1.97 g
Water 78.1 g

Detailed nutrients

Energy 26.5 kcal
Water 78.1 g
Carbohydrates 7.07 g
- Sugars 3.11 g
- Starch 1.91 g
- Fibre 4.85 g
Protein 1.97 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
Vitamins 75.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.5 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 24.7 µg
Minerals 360 mg
- Major Minerals 359 mg
  - Calcium 54 mg
  - Sodium 20.6 mg
  - Potassium 284 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.5 · vitamin-e: 0.4 · vitamin-k: 24.7 ·

Minerals

Sodium: 20.55 · Potassium: 284 · Calcium: 54 · Iron: 1.5 ·

Peel and rind are fibre-rich outer tissues with concentrated pigments.

History

1200

Cooks bought prepped forms of radish for speed while markets still sold whole produce, including named peeled tuber portions.

1800

Market gardeners and growers selected radish for flavour, yield and keeping quality, including named peeled tuber portions.

2000

Cold storage and transport made radish a year-round kitchen staple in many regions, including named peeled tuber portions.