Horseradish

Figure 1. The Horseradish root. 

The Horseradish plant or Armoracia rusticana is a perennial plant of the family Brassicaceae, which also includes mustard, wasabi, broccoli, cabbage, and radish. Horseradish, i.e. the root of the plant. is known for its pungent taste and odor.

The Horseradish plant has a long white root and green leaves. When the root is cut, an enzyme breaks down a compound called sinigrin into mustard oil, also known as allyl isothiocyanate. It is this oil which gives Horseradish its pungent taste and odor.

Horseradish provides a variety of nutrients, although in relatively lower amounts compared to other plants and vegetables. A 15g serving of Horseradish provides:

• 7 calories
• Less than 1g of protein
• Less than 1g of fat
• 2g of carbohydrates
• 0.5g of dietary fiber
• Small amounts of calcium, potassium, magnesium, folate, and other micronutrients

Horseradish contains a compound called glucosinolates, which break down into a compound called isothiocyanates. Glucosinolates and isothiocyanates are thought to protect against cancer by inhibiting the growth of cancer cells as well as promoting their cell death. Sinigrin may also act as an antioxidant and help to prevent cell damage caused by free radicals.

Allyl isothiocyanate, the mustard oil released when Horseradish is cut, may have powerful antibacterial properties. Studies have suggested that the oil may fight a range of bacteria including E. coli, H. pylori, and Salmonella.

Generally, Horseradish is relatively tolerable within the human body. Possible side effects of Horseradish may include irritation to the mouth, nose, and stomach due to its spicy, pungent taste, but effects are generally temporary when consumed in small amounts.