Raw Radish Nutrition Facts for a Low Carb Side

Radishes bring a peppery crunch to a plate without requiring a complicated recipe. For someone organizing a low carb menu, the useful question is how much of the ingredient is actually being served. This card describes a defined amount of plain raw radish. It does not describe a restaurant appetizer, a pickled product, or a finished salad with dressing already mixed through it. A half cup of sliced raw radishes, weighing 58 grams, provides approximately 9 calories, 2.0 grams of total carbohydrate, and 0.9 grams of dietary fiber using the USDA reference. The calorie number is rounded to a whole calorie and the gram figures to one decimal place. These are total carbohydrate figures, with fiber shown as a separate part of the food's nutrition profile. The image does not make a net carbohydrate calculation. The underlying entry is USDA FoodData Central food 169276, “Radishes, raw.” Per 100 grams, it lists 16 calories, 3.4 grams of carbohydrate, and 1.6 grams of fiber. The serving factor is 0.58: each reference value is multiplied by that number to represent 58 grams. The listed household measure for that weight is a half cup of slices. Source: https://fdc.nal.usda.gov/food-details/169276/nutrients To make the serving repeatable, trim away parts you will not eat, rinse the radishes, and slice them before measuring. A kitchen scale gives a clearer comparison than counting individual radishes because their sizes vary. If you prefer to serve them whole or in wedges, weighing the edible portion still lets you use the same raw-food reference. The cut changes the presentation, while the amount on the plate remains the key measurement. For a simple side, arrange the slices next to a main dish or scatter them over a salad just before serving. Their firm texture can provide contrast to softer foods. Any dip, oil, cheese, or other accompaniment belongs to its own calculation. A bowl containing radishes and a generous dip should not be recorded as plain radishes alone, even when the vegetables occupy most of the visible space. Pickled and roasted radishes need additional attention. A pickled product may contain other ingredients, so use its label when available. Roasting changes moisture and may involve added oil; the raw half-cup values are not automatically the values for a half cup after cooking. If you weigh the raw ingredient for a recipe, keep a separate record of the additions and the number of portions served. Keep this card for an everyday measuring reference rather than a rule about which foods are allowed. A useful meal record reflects preparation, portion, and accompaniments together. The related wellness supplement is listed separately from the food and is not presented as a radish ingredient or a source of these nutrition values. #LowCarbDiet #Radishes #NutritionFacts #VegetableSide #PortionControl