- Vitamin C – antioxidant; fights viruses; reduces risk of cancer and inflammation
- Volatile phytochemical compounds – remove toxins from the body; help digestion; stimulate appetite
- Iron – promotes red blood cell production
Look for roots that are large, firm, with freshly cut ends and vivid white color on the inside. Avoid soft roots with wilted dry peel.
Wrap in plastic and place in the crisper to keep whole roots for several weeks. Cut horseradish should be used immediately; otherwise small pieces will turn bitter. Prepared horseradish will keep in a lidded jar or an airtight container in the refrigerator for about 4 to 6 months. But it needs to stay cold!