Radish leaves, raw
Dernière mise à jour 4 Nov 2026
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Radish leaves are the green leaves of the radish plant, eaten as a vegetable. The figures here describe the leaves raw. They provide vitamins and minerals, including vitamin C at 63mg, vitamin A (retinol equivalent) at 612µg, calcium at 200mg and iron at 3.8mg per 100g.
Vitamin C supports normal collagen formation in skin and other connective tissues, and helps the body absorb iron from plant foods. Calcium contributes to the maintenance of bones and teeth and supports normal muscle function. Iron is needed to make haemoglobin, which carries oxygen in the blood. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 33 kcal |
Energy | 137 kJ |
Graisse | 0.5g |
Carbohydrate | 3.5g |
3.5g | |
Sel | 0.28g |
Eau | 90g |
Cholestérol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
612µg | |
0µg | |
63mg | |
0.13mg | |
0.35mg | |
0.8mg | |
0µg | |
200mg | |
3.8mg | |
26mg | |
44mg | |
370mg | |
Sodium | 110mg |
About these figures
Values are per 100g of the food as described (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.