Comparative Nutrient Study of Raphanus sativus L. Sprouts Microgreens, and Roots

Radish (Raphanus sativus L.) is an important vegetable crop worldwide. Four red radish cultivars (Carmen, Jutrzenka, Saxa 2, and Warta) were evaluated for their macronutrients (protein, fat, available carbohydrates), as well as ash, and dietary fiber at the sprout, microgreen, and mature (root) stages. Fatty acids, organic acids, and sugars were also profiled by using chromatographic methods. Radish roots are characterized by a good chemical composition due to a lower fat content, lower energy value, and higher available carbohydrate content compared to sprouts and microgreens. Microgreens outperformed other forms of radish in terms of organic acids, ash, and soluble dietary fiber, while sprouts contained the most protein. Both immature forms of radish proved to be better sources of fiber than their mature roots. In all radish samples analyzed, glucose, oxalic acid, and oleic acid or alpha-linolenic acid were the dominant sugar, organic acid, and fatty acid, respectively. The results indicate a diverse composition of radish sprouts, microgreens, and roots, and confirm the validity of using red radishes in various forms as valuable components of our diet.