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Horseradish is the thick white root of Armoracia rusticana, a mustard-family plant grated into the sharp condiment served with roast beef, cocktail sauce and gefilte fish. Its heat rises into the nose rather than lingering on the tongue, because it comes from volatile mustard oils, not from the capsaicin in chili peppers. Prepared horseradish is low in calories in the small amounts people use, but it carries salt, and creamy horseradish sauce is a different food altogether. This guide covers horseradish nutrition from USDA data, where the heat comes from, what research exists, and how horseradish vs wasabi compares, including why the green paste at many sushi counters deserves a look at its ingredient list.
Peptide Labs does not sell horseradish or horseradish products. This article is general nutrition information, not medical advice.
Key Takeaways
- A tablespoon of prepared horseradish has about 7 calories and 63 milligrams of sodium in USDA data.
- Creamy horseradish sauce is mostly fat: about 28 calories per teaspoon in USDA data.
- The heat comes from isothiocyanates, mainly allyl isothiocyanate, released when the root is grated.
- Horseradish and wasabi are different plants in the same family; read the ingredient list to see which one a paste contains.
- Human research on horseradish as a food is very limited; most studies are lab work.
What is horseradish?
Horseradish is a hardy perennial in the Brassicaceae family, the same family as mustard, cabbage, radish and wasabi. The root is pale and woody and has almost no smell until it is cut. Most people meet it in three forms:
- Fresh horseradish root: sold whole in some produce sections and grated at home.
- Prepared horseradish: grated root in a jar, usually mixed with vinegar and salt; some versions add beet for a red color.
- Horseradish sauce: prepared horseradish blended with mayonnaise, cream or oil, which changes the nutrition completely.
Horseradish nutrition: USDA values
USDA SR Legacy has no entry for raw horseradish root, only for prepared horseradish and horseradish sauce. The table shows both per common serving, with the percent of the FDA Daily Value.
| Per serving (USDA FDC ID) | Calories | Fat (% DV) | Sodium (% DV) | Fiber (% DV) | Total sugars | Vitamin C (% DV) |
|---|---|---|---|---|---|---|
| Prepared horseradish, 1 tbsp, 15 g (173472) | 7 | 0.1 g (0%) | 63 mg (3%) | 0.5 g (2%) | 1.2 g | 3.7 mg (4%) |
| Prepared horseradish, 1 tsp, 5 g (173472) | 2 | 0 g (0%) | 21 mg (1%) | 0.2 g (1%) | 0.4 g | 1.2 mg (1%) |
| Horseradish sauce, 1 tsp, 5.6 g (171833) | 28 | 2.8 g (4%) | 41 mg (2%) | 0.1 g (0%) | 0.5 g | 0 mg (0%) |
Per 100 grams, prepared horseradish has 48 calories, 3.3 grams of fiber, about 28% of the Daily Value for vitamin C and 420 milligrams of sodium in USDA SR Legacy data. Nobody eats 100 grams of horseradish, though, so the per-tablespoon row is the realistic one: a condiment with a few calories and a small amount of salt. If you are watching sodium, check the label, because brands vary; our guide to low-sodium foods explains how to read the sodium line. Creamy horseradish sauce brings the fat and calories of mayonnaise, so it counts more like a dressing than a spice.
Where horseradish heat comes from
An intact horseradish root is mild. Grating or chewing breaks its cells, and the enzyme myrosinase converts a glucosinolate called sinigrin into allyl isothiocyanate, the same mustard oil that gives mustard its kick. A 2004 study in Nature showed that wasabi, horseradish and mustard owe their pungency to isothiocyanates, and that allyl isothiocyanate excites pain-sensing nerves through an ion channel now called TRPA1. Chili heat works through a different channel: a 1997 Nature paper identified the capsaicin receptor, now called TRPV1, as a heat-sensing channel. That difference fits the familiar experience: horseradish heat flashes through the nose and fades fast, while chili heat builds on the tongue and lingers. Our cayenne pepper guide covers capsaicin.
Because allyl isothiocyanate is volatile, freshly grated horseradish loses punch as it sits in open air. Grating it in a ventilated spot helps, since the vapors can sting the eyes and nose.
Horseradish vs wasabi
Horseradish and true wasabi (Eutrema japonicum, also called Wasabia japonica) are related mustard-family plants, and both get their bite from isothiocyanates. True wasabi is a rhizome grown in cool running water, grated fresh on a fine grater, and it tends to be greener and more herbal. Horseradish is cheap and easy to grow, and some green pastes sold as wasabi list horseradish, mustard and coloring among their ingredients. The ingredient list is the only way to know which root you are eating. USDA data for the two are not directly comparable because they describe different forms, per 100 grams:
| Per 100 g (USDA FDC ID) | Calories | Sodium (% DV) | Fiber (% DV) | Vitamin C (% DV) | Potassium (% DV) |
|---|---|---|---|---|---|
| Prepared horseradish (173472) | 48 | 420 mg (18%) | 3.3 g (12%) | 24.9 mg (28%) | 246 mg (5%) |
| Wasabi root, raw (168583) | 109 | 17 mg (1%) | 7.8 g (28%) | 41.9 mg (47%) | 568 mg (12%) |
| Wasabi, prepared product entry (171831) | 292 | 3,390 mg (147%) | 6.1 g (22%) | 0 mg (0%) | 182 mg (4%) |
The raw wasabi root row is the plant itself; the prepared wasabi entry is a processed product with added fat, sugar and a great deal of salt, which is why its sodium is so high per 100 grams even though a teaspoon is small. Wasabi also contains its own isothiocyanates, including one called 6-MSITC; a 2024 review noted it has been studied mainly in cells and animals and not thoroughly in people.
Horseradish research: what is known
- Composition: a 2025 lab study of horseradish roots and leaves measured polyphenols such as quercetin and kaempferol, vitamin C and minerals. Composition studies describe what is in the root, not what it does in people.
- Isothiocyanates: allyl isothiocyanate and related compounds are studied in lab and animal research. Condiment amounts are small, and there are no good human trials of horseradish as a food for any health outcome.
- Herbal products: horseradish root extracts appear in some herbal products sold abroad. Those are concentrated preparations with their own labels and cautions, not the condiment.
Safety notes
- Irritation: allyl isothiocyanate irritates the nose, eyes, mouth and skin. Grate fresh root with good ventilation and keep it away from your eyes; wash your hands after handling it.
- Stomach upset: pungent condiments can bother some people’s stomachs. If spicy foods trigger heartburn or discomfort for you, use less or skip it, and see a clinician for ongoing symptoms. Our ginger guide covers another pungent root.
- Thyroid: like other mustard-family plants, horseradish contains glucosinolates. The NIH Office of Dietary Supplements notes that such goitrogens matter mainly when iodine intake is also low; condiment amounts are small.
- Allergy: horseradish is not one of the nine major food allergens that US labels must declare, but reactions to any food are possible; creamy sauces often contain egg and milk, which are major allergens. For unclear reactions, see an allergist, and our elimination diet guide explains why testing should be supervised.
Horseradish has a milder cousin you can eat by the handful; our sibling guide to radish covers red radishes, daikon and sprouts.
Frequently Asked Questions
Is horseradish healthy?
Prepared horseradish is very low in calories in normal amounts and has a little fiber and vitamin C, plus some sodium. Creamy horseradish sauce is mostly fat. Human research on horseradish as a food is very limited.
How many calories are in horseradish?
About 7 calories per tablespoon of prepared horseradish and about 28 per teaspoon of creamy horseradish sauce, in USDA SR Legacy data.
What is the difference between horseradish and wasabi?
They are different plants in the mustard family. Both get their heat from isothiocyanates. Some green pastes sold as wasabi contain horseradish, so check the ingredient list.
Why does horseradish burn your nose?
Grating releases allyl isothiocyanate, a volatile mustard oil. It rises into the nose and activates the TRPA1 channel on sensory nerves, which is why the heat feels sharp and fades quickly.
Is horseradish the same as horseradish sauce?
No. Prepared horseradish is grated root with vinegar and salt. Horseradish sauce adds mayonnaise or cream, so it has far more fat and calories.
Is horseradish related to radish?
Yes, both belong to the mustard family, but they are different plants. Horseradish is Armoracia rusticana; radish is Raphanus sativus.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Radish Benefits: USDA Nutrition, Daikon Radish and Sprouts, Wasabi: Real Wasabi, Nutrition, Heat and Safety Facts, Cayenne Pepper Benefits: What Capsaicin Research Shows, Plus Side Effects.