Japanese radishes, Daikon, cultivar for leaf use, leaves, raw: Calories & Nutrition per 100 g
Japanese radishes, Daikon, cultivar for leaf use, leaves, raw has 17 kcal per 100 g of edible portion, with 2.0 g protein, 0.2 g fat and 3.3 g carbohydrate, according to Japan's official Standard Tables of Food Composition.
| Food number | 06129 |
|---|---|
| Name in Japanese | （だいこん類） 葉だいこん 葉 生 |
| Food group | Vegetables |
| Refuse (inedible part) | 20 % |
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| Energy | 17 kcal |
|---|---|
| Water | 92.6 g |
| Protein | 2.0 g |
| Fat | 0.2 g |
| Carbohydrate (by difference) | 3.3 g |
| Dietary fibre | 2.6 g |
| Salt equivalent | 0.1 g |
| Sodium | 41 mg |
| Potassium | 340 mg |
| Calcium | 170 mg |
| Iron | 1.4 mg |
| Vitamin C | 49 mg |
| Cholesterol | (0) mg |
How to read these numbers
- By energy, it ranks 271 of 362 vegetables listed here (1 = most kcal per 100 g).
- Values are per 100 g of the edible portion, not per serving.
- Figures in brackets are estimated or calculated values. “Tr” means a trace amount; “-” means not measured.
Other forms of japanese radishes
- Japanese radishes, Daikon, sprouts, raw – 21 kcal
- Japanese radishes, Daikon, leaves, raw – 23 kcal
- Japanese radishes, Daikon, leaves, boiled – 24 kcal
- Japanese radishes, Daikon, root with skin, raw – 15 kcal
- Japanese radishes, Daikon, root with skin, boiled – 15 kcal
- Japanese radishes, Daikon, root without skin, raw – 15 kcal
- Japanese radishes, Daikon, root without skin, boiled – 15 kcal
- Japanese radishes, Daikon, "Kiriboshi-daikon" (cut and dried Daikon root), raw – 280 kcal
- Japanese radishes, Daikon, "Kiriboshi-daikon" (cut and dried Daikon root), rehydrated and boiled – 13 kcal
- Japanese radishes, Daikon, "Kiriboshi-daikon" (cut and dried Daikon root), rehydrated and sautéed – 78 kcal
- Japanese radishes, Daikon, root, pickles, "Nukamiso-zuke" (pickled in salty rice bran paste) – 29 kcal
- Japanese radishes, Daikon, root, pickles, "Takuan-zuke" (pickled with rice bran and salt), made of salted Daikon – 43 kcal
Source: Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Eighth Revised Edition), 2023 supplement; English food names from the official English edition (2015). Compiled and reformatted by this website. This page is general information, not dietary or medical advice.