Freshdirect Daikon nutrition facts
Per ½ cup chopped raw · 44 g
of a 2,000 cal day
- Protein0g0% of calories
- Carbs2g100% of calories
- Fat0g0% of calories
- ✓ Low calorie
- ✓ Fat free
- ✓ Low saturated fat
- ✓ Low sodium
- ✓ Cholesterol free
At a glance
One serving of Freshdirect Daikon (½ cup chopped raw, 44 g) has 10 calories, with 0 g of protein, 2 g of carbohydrates and 0 g of fat. Most of its energy comes from carbs (100% of calories).
Vitamins & minerals
Amounts for ½ cup chopped raw (44 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 0 μg | 0% |
| Vitamin C | 0 mg | 0% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Iron | 0 mg | 0% |
| Potassium | 100 mg | 2% |
Full breakdown · 3 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Glucose | 1 g | — |
| Monounsaturated fats | 0 g | — |
| Polyunsaturated fats | 0 g | — |
How it compares
Calories per 100 g, so different serving sizes compare fairly.
Similar foods
Burning 10 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 2minWalking (3.5 mph)
- 1minCycling (moderate)
- 1minRunning (6 mph)
- 1minSwimming laps
Common questions
How many calories are in Freshdirect Daikon?
One serving of Freshdirect Daikon (½ cup chopped raw) has 10 calories, which works out to 23 calories per 100 g. That is about 0.5% of a 2,000-calorie day.
Is Freshdirect Daikon high in protein?
Not especially. It has 0 g of protein per serving, and protein supplies 0% of its calories. Foods where protein provides 30% or more of calories are generally considered protein-dense.
Is Freshdirect Daikon keto-friendly?
It is hard to fit into a strict keto diet. One serving has 1 g of net carbs and 100% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in Freshdirect Daikon?
10 mg per serving, which meets the FDA definition of low sodium (140 mg or less).
