Spices & herbs

Horseradish, prepared

FDC 173472tsp (5 g)

Source: USDA FoodData Central · Public domain

Original analysis by NutriVerdict

Density 75 · -18 vs Spices & herbs median

Prepared horseradish scores a Strong 75 of 100 but ranks only 47 of 60 within Spices & herbs, a category with a high median of 93, reflecting how concentrated most spices are compared with this condiment. At 48 calories per 100 grams, it still supplies 28% of the Daily Value for vitamin C, an excellent tier, and 12% for dietary fiber, a good showing for a condiment eaten in small amounts.

Horseradish is stirred into sauces, spread on roast beef sandwiches, or mixed into cocktail sauce for shellfish, almost always by the teaspoon rather than the spoonful given its sharp heat. A typical teaspoon serving here is 5 grams. The honest caveat is sodium: prepared horseradish runs high at 420 milligrams per 100 grams, so those watching sodium may prefer spices, onion powder for a similar flavor boost without the salt.

See how this score is calculated, build a plate around horseradish, prepared, or compare it with another food.

Source: USDA FoodData Central · Public domain

Fig. 1 · Macronutrient composition
Protein 1.2 g · 8%Carb 11.3 g · 81%Fat 0.7 g · 11%

Percent of calories derived by NutriVerdict from USDA grams

Nutrition facts

NutrientAmount% DV
Calories48 kcal2%
Total fat0.69 g1%
Saturated fat0.09 g0%
Cholesterol0 mg0%
Sodium420 mg18%
Carbohydrate11 g4%
Dietary fiber3.3 g12%
Sugars8 g
Protein1.2 g2%
Potassium246 mg5%
Calcium56 mg4%
Iron0.42 mg2%
Magnesium27 mg6%
Vitamin C25 mg28%
Vitamin A0 µg0%
Vitamin E0.01 mg0%

Source: USDA FoodData Central · Public domain

FDC 173472

Original analysis by NutriVerdict

What it is rich in

Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.

Vitamin C28% DV
Dietary fiber12% DV

Original analysis by NutriVerdict

Versus the spices & herbs median

Nutrient density75 vs 93 median
Protein / 100 g1.2 vs 9.7 median
Fiber / 100 g3.3 vs 15 median
Sodium / 100 g420 vs 35 median

Original analysis by NutriVerdict

More nutrient-dense swaps

Foods in the same category that score higher on nutrient density.

Spices, onion powderDensity 76 vs 75Spices, mustard seed, groundDensity 78 vs 75Spices, poppy seedDensity 83 vs 75

Original analysis by NutriVerdict

In the kitchen and how to use it

Prepared horseradish is the grated root mixed with vinegar and salt, giving it a sharp, sinus-clearing bite that mellows slightly once jarred compared to freshly grated root. It's a classic condiment alongside roast beef and prime rib, stirred into cocktail sauce for shrimp, blended into cream sauces for fish, or spread thin on sandwiches, and just a small spoonful is usually enough given its intensity. Because the pungency fades with heat and time, it's almost always added at the end of cooking or served raw as a condiment rather than cooked into a dish.

Once opened, a jar of prepared horseradish keeps in the refrigerator for months, though its heat gradually softens over time, so it's worth using while it's still sharp. A single teaspoon (5 grams) is a typical serving size, and per 100 grams prepared horseradish carries 28% DV for vitamin C and 12% DV for fiber, along with 420 milligrams of sodium and 48 calories, from a food that's used in very small amounts as a condiment rather than a main ingredient. Because it's added by the spoonful, its practical contribution to a meal's calories and sodium stays modest even though the per-100-gram figures look higher.

Frequently asked questions about horseradish, prepared

How many calories are in prepared horseradish?

Prepared horseradish has 48 calories per 100 grams, but a typical serving is just one teaspoon (5 grams).

Is horseradish a good source of vitamin C?

Per 100 grams it provides 28% of the Daily Value for vitamin C, though a typical spoonful-sized serving is much smaller.

What is prepared horseradish used for?

It's a condiment for roast beef, cocktail sauce, and sandwiches, usually added at the end of cooking or served raw because heat mellows its pungency.

View the USDA source record