Light, light, radish roses! They provide only 15 kcal (about 63 BTU) per 100 g, which places them among the least energy foods.
Proteins and lipids (fats) being present only in trace amounts, it is carbohydrates (2.5 to 3.5 g per 100 g) which provide the bulk of calories. Carbohydrates constituted predominantly by simple sugars (glucose and fructose), but also by some other less common, such as pentosans or hexanes (which are only partially assimilated).
However, radishes contain many minerals and trace elements: root vegetables, they have concentrated during their development underground. Their high potassium facilitates diuresis (they are naturally low in sodium, which further accentuates the effect of drainage). It should be noted their interest in calcium levels (with a calcium / phosphorus than 1, which promotes proper assimilation of calcium), magnesium, sulfur.
Finally, they bring iron (with copper, which improves its proper use by the body), zinc, fluorine, traces of iodine, selenium …
The radishes are also a good source of vitamin C since they provide an average of 23 mg per 100 g (a not inconsiderable rate, in terms of daily needs, estimated at 80 mg for adults). In radishes, root vegetables, vitamin C is rather better preserved than in other vegetables, especially leafy vegetables (spinach, for example) and as the radishes are almost always tasted raw, it has a maximum intake Vitamin C (there is no loss due to cooking).
There is also a wide range of B vitamins (especially vitamin B9 or folic acid, vitamin B3 or PP, and vitamin B6), and small amounts of provitamin A (carotene).
Do not forget fiber. They are quite abundant in radish (about 1.5 g per 100 g) and consist primarily by cellulose and hemicellulose.