Radish leaves, raw

Radish leaves are the green leaves of the radish plant, eaten as a vegetable. The figures here describe the leaves raw. They provide vitamins and minerals, including vitamin C at 63mg, vitamin A (retinol equivalent) at 612µg, calcium at 200mg and iron at 3.8mg per 100g.

Vitamin C supports normal collagen formation in skin and other connective tissues, and helps the body absorb iron from plant foods. Calcium contributes to the maintenance of bones and teeth and supports normal muscle function. Iron is needed to make haemoglobin, which carries oxygen in the blood. Full nutrient figures are in the tables below.