Group · Vegetables
Black radish
The black radish is a large root with black skin and white flesh, with a distinctly sharper taste than the pink radish. It is a traditional winter vegetable, also sold as a supplement for its supposed benefits for the liver.
In terms of nutrition facts, raw it provides 28.2 kcal per 100 g, with 5.52 g of carbohydrate, 1.2 g of fibre and 0.94 g of protein. It provides 300 mg of potassium, 39 mg of calcium and 9.58 mg of vitamin C per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 28 kcal |
| Kilojoules | 119 kJ |
| Protein | 1 g |
| Carbohydrate | 5,6 g |
| Fibre | 1,2 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Potassium300 mg15 %
- Vitamin C9,58 mg12 %
- Vitamin B60,08 mg6 %
- Calcium39 mg5 %
- Phosphorus32 mg5 %
- Manganese0,06 mg3 %
- Magnesium10 mg3 %
- Vitamin B50,14 mg2 %
- Vitamin B9dietary folate equivalents17,3 µg
See the other 7 nutrients
- Vitamin B10,02 mg2 %
- Iron0,23 mg2 %
- Zinc0,15 mg2 %
- Vitamin B30,23 mg1 %
- Vitamin B20,02 mg1 %
- Copper0,01 mg1 %
- Vitamin A0,21 µg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Its « detox » benefits are not proven. Black radish is sold in ampoules to « drain the liver »: no serious clinical study supports this claim. It is a good vegetable, and the liver works very well on its own.
Its heat comes from glucosinolates. The same sulphur compounds as in mustard and horseradish, released when the root is cut. This also explains why it is sometimes poorly tolerated in large amounts.
Salt it to soften it. Grated, salted for ten minutes and then rinsed: it loses part of its heat and bitterness. Rinse well, otherwise you are adding salt to the dish.
Raw in thin slices is its best use. With fromage frais and chives, or as a rémoulade with mustard.
It keeps for several weeks. Unlike the pink radish, its thick skin protects it: in the vegetable drawer, it lasts a month without softening.