is also used as a main ingredient for soups. In Poland, horseradish soup is a common Easter Day dish. Relation to wasabi Outside Japan, the Japanese condiment wasabi, although traditionally prepared from the true wasabi plant (Wasabia japonica), is now usually made with horseradish due to the scarcity of the wasabi plant. The Japanese botanical name for horseradish is , or "Western wasabi". Both plants are members of the family Brassicaceae. Nutritional content In a 100-gram amount, prepared horseradish provides 48 calories and has high content of vitamin C with moderate content of sodium, folate and dietary fiber, while other essential nutrients are negligible in content. In a typical serving of one tablespoon (15 grams), horseradish supplies no significant nutrient content. Horseradish contains volatile oils, notably mustard oil. Biomedical uses The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry primarily for its ability to amplify a weak signal and increase detectability of a target molecule. HRP has been used in decades of research to visualize under microscopy and assess non-quantitatively the permeability of capillaries, particularly those of the brain. References External links Horseradish Information Council Armoracia Alsatian cuisine Condiments Flora of Europe Medicinal plants Plants described in 1753 Taxa named by Carl Linnaeus Root vegetables Spices Vermont cuisine