Introduction:
Culinarily, the root vegetable is valued as a vegetable and spice and is also used as a medicinal plant. The mustard oils it contains, which are also responsible for many healing and health-promoting effects, give the root its characteristic spiciness and pungency.
Use/Preparation:
As a sauce or pureed with cream, horseradish is served with various dishes, especially meat and fish dishes. Grated horseradish adds a spicy note to salad dressings or breads. The root also tastes good on its own as a side dish, together with curd cheese with potatoes, in stews, soups or vegetable recipes.
Health:
Horseradish contains twice as much vitamin C as lemon. The B vitamins B1, B2 and B6 it contains ensure strong nerves and full energy as well as defence against viruses and bacteria. It also provides trace elements such as iron, phosphorus and the minerals potassium, calcium, sodium and magnesium. As a natural antibiotic, horseradish fights bacteria in the body.
Alternatives:
Mustard, radish or wasabi have a similar pungency.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 78/326 |
| Fat | 0,3 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 11,7 g |
| Sugar | 8,3 g |
| Protein | 2,8 g |
| Salt | 0 g |
