Radishes, hawaiian style, pickled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.3 MG | 2% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 11.6 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.5 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 28 MG | 2% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 31 MG | 2% | |
| Potassium, K | 333 MG | 7% | |
| Sodium, Na | 789 MG | 34% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 0.7 UG | 1% |
Nutrition Highlights
- Very low in calories (28 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
- Good source of Sodium, Na (34% DV).
About Radishes, hawaiian style, pickled
These vibrant, ruby-hued vegetables are a staple in Hawaiian cuisine, often enjoyed as a tangy, crunchy condiment or side dish. The pickling process transforms their crisp texture and sharp, peppery bite into a zesty, slightly sweet flavor that pairs beautifully with rich, savory dishes. Packed with nutrients, they offer a modest amount of protein and are low in calories, making them a guilt-free addition to meals. Their fiber content supports digestive health, while their natural compounds provide antioxidants that may contribute to overall wellness. The pickling process, typically involving vinegar and spices, enhances their shelf life and adds a probiotic-friendly element, though the sodium content may be higher than fresh varieties.
In Hawaiian cooking, these pickled vegetables are commonly served alongside traditional dishes like kalua pork, lomi lomi salmon, or poi, where their acidity cuts through the richness and balances flavors. They’re also a popular topping for poke bowls, adding a refreshing crunch and a pop of color. Beyond Hawaiian cuisine, they can elevate sandwiches, salads, or grain bowls with their bold, tangy kick. For those watching their sodium intake, rinsing them lightly before use can help reduce salt levels while preserving their signature taste. Whether enjoyed as a condiment or a snack, they bring a burst of flavor and a touch of island-inspired flair to any meal.
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