Calories in Horseradish: Nutritional facts for Horseradish Types

The horseradish nutrition facts demonstrate that this root is a low-calorie but mineral-heavy vegetable. While it is consumed in small quantities as a condiment, the raw root provides a dense concentration of Vitamin C and secondary metabolites that support immune and metabolic health. A list of the key nutrition facts for raw horseradish per 100 g (3.5 oz) is shown below.

• Energy and Calories: A 100 g (3.5 oz) serving of raw horseradish provides 48 calories. A standard 15 g (1 tbsp) serving provides 7 calories.
• Carbohydrates and Fiber: The root contains 11.29 g of total carbohydrates and 3.3 g of dietary fiber per 100 g (3.5 oz). This fiber content fulfills 12% of the Daily Value (DV).
• Protein and Fat: Horseradish provides 1.18 g of protein and 0.69 g of total fat per 100 g (3.5 oz) serving. It contains 0 g of cholesterol.
• Vitamins: It is an excellent source of Vitamin C, providing 24.9 mg (28% DV), and contains 57 mcg of Folate (14% DV) and 0.1 mg of Vitamin B6 (6% DV).

Minerals: A 100 g (3.5 oz) serving provides 420 mg of Potassium (9% DV), 56 mg of Calcium (4% DV), and 27 mg of Magnesium (6% DV). It also delivers 0.8 mg of Zinc (7% DV) and 0.4 mg of Iron (2% DV).

One hundred grams (3.5 oz) of raw horseradish root contains 48 calories.

One kilogram (1,000g or 35.3 oz) of raw horseradish root contains 480 calories.

One standard medium-sized whole raw horseradish root, weighing 150g (5.3 oz), contains 72 calories. A 236g (8 oz) jar of Gold's Prepared Horseradish contains 113 calories. A 262g (9.25 oz) bottle of Silver Spring Creamy Horseradish Sauce contains 554 calories. A 340g (12 oz) jar of Inglehoffer Extra Hot Horseradish contains 163 calories.

Horseradish provides some health benefits like inhibiting the growth of cancer cells and clearing respiratory passages due to its high concentration of glucosinolates and Vitamin C. This root, frequently called "mountain radish," "red cole," or the "pungent root," is a nutritional powerhouse in the Brassicaceae family. A list of the health benefits of horseradish are shown below.

• Possesses Anticancer Properties: The glucosinolates in horseradish break down into isothiocyanates, which are compounds that help eliminate carcinogens. A study by Li and Kushad (2004), "Purification and Characterization of Myrosinase from Horseradish (Armoracia rusticana) Roots," found that the root contains ten times more glucosinolates than broccoli.
• Acts as a Natural Antibacterial: The volatile oil allyl isothiocyanate provides potent antimicrobial activity against common pathogens. Research by Conrad A, et al. (2006), "In vitro study of the antibacterial activity of a combined herbal medicinal product (Angocin Anti-Infekt N) containing nasturtium herb and horseradish root," demonstrated effectiveness against bacteria causing urinary tract and respiratory infections.
• Boosts Immune System Function: A 100g (3.5oz) serving provides 24.9mg of Vitamin C, fulfilling 28% of the Daily Value (DV) for supporting white blood cell production.
• Promotes Respiratory Health: The intense heat of the root thins mucus in the sinuses and lungs, facilitating easier breathing during congestion.
• Enhances Digestive Processes: The dietary fiber and pungent enzymes stimulate gastric secretions and improve intestinal motility.
• Supports Heart Health: Potassium levels of 420mg per 100g (3.5oz) assist in regulating blood pressure and reducing the risk of stroke.
• Provides Antioxidant Protection: Flavonoids and organic acids in the root help neutralize free radicals and prevent oxidative stress.
• Assists in Weight Management: Its low calorie count of 48 per 100g (3.5oz) and high flavor profile allow it to serve as a satisfying replacement for high-fat condiments.

Horseradish has been known to cause some unwanted effects like mucous membrane irritation and thyroid interference due to its extreme pungency and goitrogenic compounds. A list of the downsides of horseradish are shown below.

• Irritation of Sensitive Tissues: The allyl isothiocyanate gas can cause intense burning in the mouth, nose, and eyes. A study by Wu et al. (2009), "Horseradish peroxidase-induced toxicity in rat hippocampal slices," notes that excessive exposure to its pungent compounds can lead to tissue irritation.
• Interference with Thyroid Function: Like other cruciferous vegetables, horseradish contains goitrogens that can inhibit iodine uptake if consumed in massive quantities.
• Aggravation of Digestive Issues: The harsh nature of the root can worsen stomach ulcers, acid reflux, or inflammatory bowel conditions.
• Risk for Kidney Disorders: Because the root is a mild diuretic and high in certain minerals, individuals with chronic kidney disease should monitor their intake.

Horseradish is significantly more calorie-dense than the common red radish, providing 48 calories per 100g (3.5oz) compared to only 16 calories in 100g (3.5oz) of red radish. While a standard serving size of 15g (1 tbsp) of grated horseradish contributes 7 calories, the same weight of red radish contributes only 2 calories. The calorie intake remains low for both vegetables when consumed raw; however, preparation styles dramatically alter these values. Creamy horseradish sauce, which incorporates mayonnaise or sour cream, contains 500 calories per 100g (3.5oz), whereas cooked or pickled radishes remain below 20 calories per 100g (3.5oz).

Yes, horseradish is good for you because it delivers 28% of the DV for Vitamin C and a concentrated dose of cancer-fighting isothiocyanates in every 100g (3.5oz) serving. Healthy individuals should consume between 15g (1 tbsp) and 30g (2 tbsp) of prepared horseradish per day to gain respiratory and digestive benefits without irritating the stomach lining. The major benefits include the clearance of sinus congestion and the activation of liver enzymes that detoxify carcinogens. It is an ideal addition to a balanced diet for those seeking flavor-dense nutrients with minimal fat.

Yes, you can eat raw horseradish, and it is the most potent way to consume the root to ensure maximum enzyme activity. When the cells of the root are crushed or grated while raw, the enzyme myrosinase converts sinigrin into allyl isothiocyanate, which creates the signature heat. However, raw horseradish must be eaten in small quantities because the intensity of the vapors can cause severe burning sensations in the nasal passages and throat. Cooking the root destroys these beneficial enzymes and removes the spicy flavor, making the raw form the preferred choice for both culinary and medicinal purposes.

The calories in horseradish change based on the moisture content of the root and the addition of fat-based emulsifiers. Fresh raw horseradish contains 48 calories per 100g (3.5oz), but when dehydrated into dried powder, the energy density increases to 300 calories per 100g (3.5oz) due to the removal of water. Creamy horseradish sauce represents the most significant increase, reaching 500 calories per 100g (3.5oz) because of the inclusion of vegetable oils or heavy dairy. Prepared horseradish, which only adds vinegar and salt, maintains the original 48 calories per 100g (3.5oz) as these additives do not contribute energy. Mixed wasabi pastes that use horseradish as a base contain 250 calories per 100g (3.5oz) because they often incorporate cornstarch and soybean oil.

There are no desserts that have horseradish as an ingredient on real, mainstream restaurant menus. Because the root of the Armoracia rusticana plant is defined by its extreme pungency and high concentration of allyl isothiocyanate, its flavor profile is exclusively suited for savory culinary applications. The intense heat and sharp aromatic qualities of the root would overpower the delicate sweetness required for traditional or modern confections. While some high-concept artisanal shops occasionally create novelty experimental flavors for limited promotional events, these items are not standardized offerings in the global food service industry.

The origin of horseradish is traced back to Central and Eastern Europe, where the plant has grown wild for thousands of years. Historical records indicate that the ancient Greeks utilized the root as a rub for lower back pain and as an aphrodisiac as early as 1500 BC. In the Middle Ages, the root became a significant medicinal tool in Europe for treating scurvy due to its high Vitamin C content, and by the 13th century, it was widely integrated into the culinary traditions of Germany and Scandinavia.

The introduction of horseradish to the United States occurred in the early 1800s, brought by European immigrants who began cultivating it in the fertile soils of the Midwest. The commercial production of prepared horseradish (grated root preserved in vinegar) began in the mid-19th century, with companies like Heinz being among the first to bottle it for mass consumption. Today, the majority of the world's horseradish is grown in the "Horseradish Capital of the World" in Collinsville, Illinois, where the unique soil composition allows the root to develop its maximum pungency. The root remains a global symbol of culinary heat and is a central element of the Passover Seder, where it represents the bitterness of slavery.