Green (Margelan) radish

A large root vegetable with greenish-white juicy flesh, less pungent and sweeter than black radish, for salads, Korean snacks and okroshka.

Green (Margelan) radish (lobo, Chinese green radish) is a large root vegetable with skin green near the top and white at the tip and greenish-white juicy flesh, less pungent and sweeter than black radish. It is grated and cut into strips for salads (with carrot, egg, oil, sour cream), added to Korean snacks, okroshka, with meat, lightly braised and pickled.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Green (Margelan) radish, Raw: Calories 16.0 kcal, Proteins 0.7 grams, Fats 0.1 grams, Carbohydrates 3.4 grams per 100 g of product.

Calories16.0 kcal

Proteins0.7 grams

Fats0.1 grams

Carbohydrates3.4 grams

Green (Margelan) radish, Boiled: Calories 17.0 kcal, Proteins 0.7 grams, Fats 0.2 grams, Carbohydrates 3.4 grams per 100 g of product.

Calories17.0 kcal

Proteins0.7 grams

Fats0.2 grams

Carbohydrates3.4 grams

Yield: 100 g raw → 99 g cooked

Green (Margelan) radish, Dried: Calories 271.0 kcal, Proteins 7.9 grams, Fats 0.7 grams, Carbohydrates 63.4 grams per 100 g of product.

Calories271.0 kcal

Proteins7.9 grams

Fats0.7 grams

Carbohydrates63.4 grams

Yield: 100 g raw → 5 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Simple salad with Margilan radishRussian cuisine | Salads

A simple salad with Margilan radish is a light and refreshing dish that harmoniously combines the mild taste of radish, the sweet note of carrot, and the aroma of fresh herbs. Margilan radish, known for its moderate flavor without the usual bitterness, adds tenderness to the salad, while a spicy dressing made from olive oil, soy sauce, and sweet mustard adds sophistication. This salad is perfect as an accompaniment to main dishes or as an independent snack. Its simplicity in preparation and accessible ingredients make it an excellent choice for everyday meals, and its fresh taste refreshes at any time of the year. Such a salad can be served with both traditional Russian dishes and more modern gastronomic experiments.

Tashkent salad with lambUzbek cuisine | Salads

The 'Tashkent' salad with lamb is a true masterpiece of Uzbek cuisine, embodying traditions and rich flavors. Its base is tender boiled or roasted lamb, thinly sliced and complemented by fresh Margilan radish, crispy fried onions, and sautéed onions. This salad surprises with its contrast: the softness of the meat combines with the refreshing crunch of the radish and the nutty hint of walnuts. Dressed with thick homemade mayonnaise and seasoned with aromatic cumin, it gains a special depth of flavor. The composition is completed by quail eggs, cilantro greens, and a spicy narsharab sauce that adds a noble sweet-sour note. The 'Tashkent' salad is not just a dish but a symbol of Eastern hospitality, perfect for both festive tables and heartfelt family dinners.

Margilan radish saladRussian cuisine | Salads

Recipe author <a href="http://arborio.ru/">Alexey Onegin</a>