Horseradish root tastes best grated raw. Its hot flavor develops fully when added to sauces and dips. Horseradish stimulates digestion and is rich in vitamin C and a wide range of minerals.
Culinary uses:
It is best to use fresh horseradish root. After washing and peeling, grate the root. Since the essential oils volatilize quickly, the grated root should be used in a recipe or eaten as soon as possible. Grated horseradish tastes delicious in sauces, dips, and dishes that are a bit spicier.
Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots.1
Horseradish sauce:
Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland. In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast; but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II). A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany. In France, sauce au raifort is popular in Alsatian cuisine. In Russia horseradish root is usually mixed with grated garlic and small amount of tomatoes for color. In the US the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner.1
Nutritional information:
Horseradish root is low in calories and fat. It contains a large amount of vitamin C and moderate amounts of sodium, folate, and dietary fiber. A serving of 100 g of fresh root has 29 mg of vitamin C or 41 % of the daily recommended value. Horseradish root is also known for its anti-inflammatory, diuretic, and soothing effects.
The root contains many volatile oils, most notably mustard oil and allyl isothiocyanate. The latter gives horseradish its pungent flavor. However, allyl isothiocyanate is an unstable compound that degrades over several days at 37 °C (99 °F). As a result of this instability, horseradish sauce does not have the pungency of the fresh root.1
Health aspects:
Horseradish is used to strengthen the immune system, protect against colds, and relieve gastrointestinal complaints. Used externally, it can help with rheumatism and nerve pain. The smell of grated horseradish can relieve tension and headaches.
In the case of insect bites, grated horseradish can be placed on the affected skin area and rubbed in lightly. And if you have toothache, you can put the horseradish on the painful area and leave it there until the pain subsides.
Horseradish contains antibacterial and anticarcinogenic substances such as allicin and sinigrin, which are also found in garlic.
General information:
From Wikipedia: Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.1
Literature / Sources:
- Wikipedia. Horseradish [Internet]. Version dated August 16, 2018 [Cited October 12, 2018].
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 78 kcal 325 kJ | 3.9% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.30 g | 0.4% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.05 g | 0.2% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 19 g | 7.1% Recommended daily allowance according to the GDA: 270g |
Sugars | 8.3 g | 9.2% Recommended daily allowance according to the GDA: 90g |
Fiber | 7.5 g | 30.0% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 2.5 g | 5.0% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:38.0 mg) | 97 mg | 4.0% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Elem | Magnesium, Mg | 628 mg | 167.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Vit | Vitamin C (ascorbic acid) | 114 mg | 143.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Elem | Potassium, K | 628 mg | 31.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Prot | Tryptophan (Trp, W) | 0.07 g | 27.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Min | Manganese, Mn | 0.50 mg | 25.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Min | Copper, Cu | 0.20 mg | 20.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Vitamin B6 (pyridoxine) | 0.20 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Min | Zinc, Zn | 1.4 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 26 µg | 13.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Elem | Phosphorus, P | 93 mg | 13.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.12 g | 6.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 0.05 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.07 g | 27.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Valine (Val, V) | 0.14 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Threonine (Thr, T) | 0.05 g | 6.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Methionine (Met, M) | 0.06 g | 6.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.06 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.11 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.08 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Lysine (Lys, K) | 0.08 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin C (ascorbic acid) | 114 mg | 143.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin B6 (pyridoxine) | 0.20 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 26 µg | 13.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Thiamine (vitamin B1) | 0.10 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Riboflavin (vitamin B2) | 0.10 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Niacin (née vitamin B3) | 0.60 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Pantothenic acid (vitamin B5) | 0.20 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Biotin (ex vitamin B7, H) | 1.5 µg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 50 µg |
Vitamin E, as a-TEs | 0.10 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Vitamin A, as RAE | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Magnesium, Mg | 628 mg | 167.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Potassium, K | 628 mg | 31.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Phosphorus, P | 93 mg | 13.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Calcium, Ca | 94 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Sodium, Na | 38 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Manganese, Mn | 0.50 mg | 25.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Copper, Cu | 0.20 mg | 20.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Zinc, Zn | 1.4 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Iron, Fe | 1.2 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Iod, I (Jod, J) | 1.0 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 150 µg |
Fluorine, F | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg |
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