per 100 grams
Carbohydrates 11.3 g
11.3%
Proteins 1.2 g
1.2%
Fats 0.7 g
0.7%
Water 85.1 g
85.1%
Sugar 8 grams
Fiber 3.3 grams
Starch 0 ug
Trans Fats 0 ug
Cholesterol 0 ug
Ash 1.8 grams

Horseradish

48 Calories per 100g

When it comes to root vegetables, horseradish is one of the most popular and widely used. Horseradish may be unfamiliar to some people because of its strong flavor, yet it has a long history of use both in the kitchen and the medicine cabinet. Learning more about the health benefits and uses of horseradish can help people understand why it continues to remain popular in cooking and medicine.

Horseradish, scientific name Armoracia rusticana, is a type of root vegetable related to broccoli, kale, and cabbage in the Brassicaceae family. It is native to eastern Europe, particularly parts of Germany, Poland, and Austria. The leaves of the horseradish plant are bright green and grow up to four feet tall, while the roots are white and can reach up to thirty inches in length.

Horseradish has a sharp, pungent flavor that can be too strong for some. The intensity of horseradish can be attributed to a group of compounds called glucosinolates. Glucosinolates break down into isothiocyanates when they are exposed to water or digestive enzymes, releasing the plant’s sharp flavor and aroma.

In the kitchen, horseradish is most commonly used to create sauces and condiments. It can be found in many prepared mustards, and it is often paired with seafood in sauces and mayonnaise. Additionally, many people enjoy eating a bit of raw horseradish mixed with a tablespoon of sugar, as it helps to bring out the flavor.

In addition to its culinary applications, horseradish has been used for centuries in traditional medicine. The root is thought to have antibacterial, antibiotic, and anti-inflammatory benefits, as well as digestive and diuretic properties. Consuming horseradish may help boost the immune system and relieve pain associated with sinusitis, joint pain, and rheumatism. As with most natural remedies, it is important to speak with your doctor to confirm that horseradish is the best treatment for your needs.

Horseradish can be found fresh in the supermarket and in jarred, prepared forms at specialty stores. When buying fresh horseradish, look for firm roots with bright white flesh. Avoid those with dark spots or cracks, as this could indicate decay. Inspect the leaves as well, ensuring that they are bright green and free of yellow or brown spots.

To store fresh horseradish, wrap the root tight in plastic wrapping and place in the refrigerator, where it will last up to three weeks. Alternatively, horseradish can also be stored in the freezer for up to six months. If you opt to buy a jar of prepared horseradish, store it in the refrigerator after opening and discard after three months if not refrigerated.

When it comes time to use the horseradish, start by peeling off the tough skin using a paring knife. Be sure to wear gloves during this process, as horseradish’s strong aroma can irritate the skin. Then, finely grate the peeled root either by hand with a fine grater or in a food processor. If you find that the horseradish is too spicy, you can add some sugar or a pinch of salt to its fresh or prepared form.

Horseradish is an interesting root vegetable with a long history of use both in the kitchen and the medicine cabinet. Its sharp, pungent flavor can make it a bit difficult to use for those who are not accustomed to it, but a simple recipe and proper storage techniques can help make use of horseradish easier. With its many health benefits and flavor profile, it is no wonder that this root vegetable has remained popular for centuries.