Daikon Radish White Types, Nutrition, Benefits, and Uses 2022
Daikon or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root
Daikon is a white radish with a very mild flavor and very low in calories, approximately six calories per 26 grams. Due to the many benefits it provides, Daikon is considered a superfood. It contains large amounts of enzymes that aid in the digestion of fat and starch and high levels of vitamin C, phosphorus, and potassium. It also has other phytonutrients that fight cancer. The seed extract is also a potent immune stimulant and cancer fighter.
Daikon seeds (Latin name Raphanus Sativus) have been used for centuries to aid in digestion, relieve fatigue, and for their ability to cleanse the blood and body. They effectively treat hangovers, sore throats, migraine headaches, congestion, and edema. Additionally, they are effective against anything caused by a high-food diet or stagnation, such as acne, diabetes, bloating, and cellulite. They can aid in weight loss and improve kidney function, immune function, and blood circulation. Topically, the oil can be used to soften chapped skin, especially on the heels of the feet. Modern medicine has also suggested that they can lower cholesterol and blood pressure.
How do you use daikon seeds?
Like other sprouted seeds, daikon seeds can be grown and then eaten. It can also be cooked with grains. An extract can be made from the roots and placed in capsules or tinctures. Commonly, this extract is combined with things like holly leaves, garlic, and hawthorn to lower blood pressure and improve overall cardiovascular health effects. It can also be combined with other common remedies such as ginger and honey to treat digestive problems. The freeze-dried sprouts and the extract find less often in whole food multi-vitamins and commercially available complete food cleansing systems.
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How is Daikon root used?
Daikon root is mainly used in Asian cuisine and traditional Chinese medicine. It is often served pickled. A broth can be created by boiling daikon root with seaweed and then sipping it to help rid the body of the build-up of dairy products and animal toxins. A tea made from the heart is often used to aid digestion, fight illness, and treat constipation and diarrhea. Two thin slices of Daikon, pickled and then sun-dried, is the traditional ending to a meal in Japan, as it is said to both cleanse the palate and aid in the digestion of the meal. Daikon can also be made into juice. Laboratory tests have shown that the enzyme profile in Daikon juice is very similar to that of the human digestive tract.
Helping kidney function
Alone, Daikon is a very effective diuretic, both in food form and in its extract. It causes the kidneys to process waste more effectively and thus excretes more urine. It helps to improve both kidney function and to treat edema. It also helps cleanse the blood, removing toxins through the kidneys, liver, sweat glands, and digestive tract. Because of this, it helps food be digested more thoroughly, leading to more eating less and often weight loss.
The same action that allows Daikon to treat high blood pressure will also help prevent and treat migraines. Migraines are caused by the constriction of blood vessels in the brain. Daikon helps dilate blood vessels. It works best as a preventative but can also be taken at the first signs of a migraine.
The growth of the Daikon plant began in the Mediterranean but quickly spread east. It is traditionally grown throughout Asia and is still especially common today in China, Japan, Korea, and the Philippines. As its health benefits have become more widely known, it has reached Texas and California.
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Daikon (White Radish)
By Luis F. Leyva. Last revised: November 10, 2019. Suppose you are a lover of vegetables, especially daikon. In that case, I invite you to continue reading to learn about its main characteristics, nutritional properties, health benefits, consumption options, as well as some frequently asked questions related to its cultivation and storage.
What is a daikon?
- Characteristics and data of interest
- Daikon nutritional properties
- What is daikon good for? Importance, benefits, and uses.
- How to use it in the kitchen?
- daikon images
- Frequent questions
- What is the origin of daikon?
- How is the daikon plant?
- Does daikon make you fat?
- What does daikon taste like?
- How is daikon grown?
- What other names does it have?
What is a daikon?
Daikon, also known as white radish, daikon turnip, or Japanese radish, is a type of white radish that grows primarily in Southeast and East Asia.
Its appearance is similar to a white carrot, its texture is crunchy, and its taste is milder compared to the taste of regular radish. It is widely used in the preparation of oriental dishes; It can be eaten raw as part of a salad or as an ingredient in soups, salads, curries, rice dishes, among other preparations.
Characteristics and data of interest
- The daikon plant is grown primarily for its root or tuber. However, its leaves are also edible and versatile in the kitchen.
- The name “daikon” derives from Japanese and means “large root,” but this radish was initially cultivated in Europe and mainland Asia, especially in China.
- The root of the daikon radish is cylindrical, with a white skin similar to that of a carrot or turnip.
- This tuber can grow up to twenty inches long, with a diameter of 4 inches.
- The flavor of daikon root is similar to that of a radish but mild and less intense, with a crunchy and juicy texture.
- Daikon is available year-round. However, fall and winter crops taste better.
- Japan is said to produce and consume 90% of the world’s annual Daikon radish crop. This root vegetable is a staple of Japanese cuisine.
Daikon nutritional properties
Nutritional information (1 radish, 338 g):
- Calories: 61
- Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 71mg (2%)
- Potassium: 767mg (21%)
- Carbs: 14g (4%)
- Dietary fiber: 5g (20%)
- Sugar: 8g
- Protein: 2g 4%
- Vitamin C: 124%
- Calcium: 9%
- Iron 7%
- Vitamin B-6: 10%
- Magnesium: 13%
- Potassium: 767mg (22%)
- Phosphorus: 77.7 mg (8%)
What is daikon good for? Importance, benefits, and uses
Including white radish in your diet is a more than wise decision since this vegetable offers essential benefits for good health.
One of the best benefits of daikon is its ability to improve digestion, thanks to an enzyme called diastase, which helps relieve indigestion heartburn, and can even curb hangovers.1 On the other hand, the isothiocyanates that give it its typical spicy flavor can help improve blood circulation and prevent the formation of clots.
The juice extracted from raw daikon has traditionally been used to relieve headaches and migraines, fever, swollen gums, and hot flashes due to its anti-inflammatory and analgesic effects .two
Daikon radish also contains high amounts of potassium, vitamin C, phosphorus, nutrients, and antioxidants essential for maintaining good overall health.
The benefits and uses of Japanese radish can not only be attributed to the root (tuber), as its leaves also have exceptional nutritional value. They are rich in vitamin A (essential for eye health) and much more affluent in vitamin C than its root. Likewise, it is good beta-carotene, sodium, iron, phosphorus, and calcium source.
Here is a summary of the main health benefits of daikon:
- Strengthening immunity The vitamin C present in daikon stimulates the production of white blood cells, which can speed up repair and healing in the body.
- Promotes digestive health Consuming daikon facilitates the digestion of proteins, complex carbohydrates, and fats, increasing the absorption of nutrients in the intestine and avoiding constipation.
- Relieves inflammation The anti-inflammatory properties of daikon juice can help reduce inflammation throughout the body, promote good heart health, reduce the risk of gout and arthritis, reduce pain from injuries and muscle cramps.
- Relieves respiratory problems can help eliminate excess phlegm fight bacteria and other pathogens present in the respiratory tract.
- Promotes bone and skin health Its high calcium content may help prevent osteoporosis. It also has antioxidant benefits that help prevent wrinkles, improve circulation, and even reduce the appearance of age spots.
- Promotes natural detoxification By having a diuretic effect, daikon stimulates urination and helps keep the kidneys free of toxins.
- It has preventive potential against cancer. This vegetable has antioxidant phenolic compounds that have been linked to a lower risk of developing certain types of cancer.
- It helps control weight Daikon is a low-calorie vegetable high in fiber and essential nutrients; this makes it an excellent choice for those looking to maintain a healthy weight.
- It helps alkalize the body. Ideally, our blood pH level should be alkaline, between 7.35 and 7.45.
Did you know that daikon radish is an alkalizing food? 3 Foods rich in magnesium, calcium, and sodium generally provide alkalinity.
It may interest you: Horseradish: Properties, Benefits and Possible Contraindications.
How to use it in the kitchen?
As with other radishes, daikon can be eaten in many different ways. It is common to see it as an ingredient in a delicious soup, stew, or other meat dishes. It can also be roasted, boiled, baked, or steamed, as we do with carrots. Daikon works excellent as a substitute in recipes that call for other types of radishes. In general, it is a highly versatile vegetable.
Daikon leaves should not be left out as they are just as nutritious and tasty as the root. It is always recommended to use fresh leaves. Ideally, the same day they are purchased. They can be used as topping for soup, stir-fries, or add color to your dishes.
Video on how to prepare and cook daikon:
What is the origin of daikon?
This tuber is native to the Mediterranean and the Black Sea coasts; however, around 1,300 years ago, daikon became very popular in Japan as varieties adapted to the native climate and tastes were developed. For centuries, daikon saved the Japanese from famine time and time again, so much so that it is a staple in the Japanese diet today.
How is the daikon plant?
The daikon plant is an annual herbaceous plant that belongs to the Brassicaceae or Cruciferae family.
Its root, which in this case is the plant’s edible fruit, is thick and fleshy, as well as variable in size and shape.
Its stem is small, branchy, and hairy. Once the daikon plant flowers, the branch can reach a height of ½ to 1 meter.
The leaves are rough, petiolate, and large, with irregularly toothed edges.
The daikon flower is usually white and grows in large, open clusters.
The seeds of the radish plant are tiny, with an approximate diameter of 5 mm; They are circular, and their color is brown.
Does daikon make you fat?
Daikon is a low-calorie tuber high in fiber and many other nutrients. These properties are ideal for people who want to lose weight or maintain a healthy weight; their consumption provides the body with essential nutrients and fuel without significantly increasing the number of calories.
What does daikon taste like?
The flavor of Daikon root is similar to that of radish, somewhat mild and less intense, with a crunchy and juicy texture.
How is daikon grown?
If you are thinking of growing your daikon crop in the garden, you should know that this plant is produced the same way as other radish varieties, but they need more space and time to harvest. Pay attention to the following tips:
- Daikon radish needs ample sun and regular water to grow.
- Place the seeds 2 cm deep in the soil, with a space of 15 cm between them.
- Make sure there is drip irrigation to keep the soil moist.
- Daikon is generally ready to harvest 60 to 70 days after planting.
What other names does it have?
The name “daikon” derives from Japanese and means “large root .”Other common names are white radish, mooli, oriental radish, Japanese radish, Chinese radish, look, and Korean radish (in which case the daikon is green in color).
Its scientific name is Raphanus sativus or longipinnatus.
Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and Lobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a giant white carrot and is commonly eaten raw, cooked, or pickled.
- Origin: Southeast or East Asia
- Translation: “big root” in Japanese
- Also Known As White Radish, Japanese Radish, Chinese Radish
- Root and leaves: edible
Along with the standard white daikon radish, several other varieties are found in Asia. The Cantonese lobak or lo pak has a light green color around the top of the root near the leaves. A Korean variety called mu has a similar green and white coloration but is rounder and shorter. Lobak and mu are hotter with a spicier bite than daikon radish.
For a more colorful option, look to watermelon radish. This Chinese daikon is round or oval and has dull light green flesh and a bright pink interior, similar to a watermelon. It is usually served thinly sliced and raw to preserve color.
How to Cook With Daikon Radish
Daikon can be served raw or cooked. It is often peeled before use, but the skin is edible, and peeling is optional. Daikon can be thinly sliced for garnishing or pickling, diced for cooking, grated for pickling, or used in baked goods and savory dishes. The vegetables can also be eaten raw in salads or added to soups and other hot plates, and the sprouts or kaiware are used raw in words such as Japanese green salads and vegetable sushi.
p_saranya / Getty Images
What does it taste like?
Raw daikon radish has a sweet, slightly tangy flavor and is milder than red horseradish. The spice level can depend on the variety of white radish, with some having a more robust flavor. The pulp is very crisp and juicy. Cooked daikon has a mild, sweet taste and becomes tender, similar to a cooked turnip. The vegetables are boiling with a savory flavor that softens when cooked.
Daikon Radish Recipes
Raw daikon roots, leaves, and sprouts are used in salads and garnish. Radish is frequently used to make crisp and slightly spicy pickles, including the Japanese takuan and bettarazuke. Grated and pickled with carrot, daikon is a common topping for Vietnamese banh mi sandwiches.
Cooked daikon radish can be found in various soups and stews, Chinese turnip cakes, North Indian curries, and nimono, a traditional Japanese dish that cooks vegetables in a dashi-based broth.
- Stewed Daikon Radish Daikon no Nimono
- Chinese Daikon, Carrot and Beef Stew with Tomato
- Tsukemono Spicy Japanese Daikon Pickles
Where to Buy Daikon Radish
Daikon sometimes shows up in supermarkets, especially more upscale grocery stores or markets located in neighborhoods with a large Japanese or Chinese population. If you can’t find daikon in your local supermarket, try an Asian market. Radish is in season during the winter and is available at some farmers’ markets and CSAs. The vegetable is often sold loose by the pound and is open year-round in stores.
Depending on the variety, white radishes can range in length from about 6 inches to the length of an arm. Some are rounder than others. Regardless of type, look for a daikon firm with tight skin, heavy for its size, and free of cuts and dark or soft spots.
You can grow daikon radish at home. Plant the seeds in summer or early fall, depending on your growing zone for a winter harvest, or about two months before the first frost date. The plant is often used in agriculture as tillage since it leaves a cavity in the soil for crops such as potatoes and adds nutrients to the ground.
If your daikon has the leaves still attached, remove them and store them separately. The unwashed root will keep wrapped in a plastic bag in the refrigerator for a week or two. The leaves will keep for up to three days. Cut, raw daikon holds well but can impart a strong odor absorbed by other ingredients inside your refrigerator. Blanched daikon can be frozen for up to a month, and cooked daikon will keep for a few days in an airtight container. Pickled daikon will keep for three weeks or more.
Nutrition and benefits
Daikon radish is very low in calories, with only 18 calories per 100 grams and almost no fat. The tuber is a good source of vitamin C, containing 24 percent of the recommended daily value.
What is daikon radish used for?
Raw daikon root, leaves, and sprouts are used in salads and as a garnish. The radish is frequently used to make crisp and lightly spicy pickles, including Japanese takuan and bettarazuke. Grated and pickled with carrot, daikon is a common topping for Vietnamese banh mi sandwiches.
What does a daikon radish taste like?
What Does Daikon Taste Like? Compared to other radishes, daikon is milder in flavor and less peppery. When served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavor similar to cooked turnips.
What is the difference between radish and daikon?
Is raw daikon radish good for you?
Daikon radish is a nutritious, low-calorie cruciferous vegetable that may promote your health in various ways. Eating it may help you maintain healthy body weight and protect against chronic conditions, such as heart disease and certain cancers.
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Daikon Radish White Types, Nutrition, Benefits, Uses 2022
Last update on 2022-09-30 / Affiliate links / Images from Amazon Product Advertising API