Daikon Radish: Crisp, Refreshing, and Detoxifying
Daikon radish is a mild-flavored Asian root vegetable rich in vitamin C, fiber, and enzymes that support digestion and detoxification.
What Is Daikon Radish?
Daikon radish (*Raphanus sativus var. longipinnatus*) is a long, white root vegetable popular in East Asian cuisine. It has a mild, slightly peppery flavor and a crisp texture, making it ideal for salads, pickles, and soups.
Nutrition (per 100 g)
- **Calories:** 18 kcal
- **Carbohydrates:** 4 g
- **Fiber:** 1.6 g
- **Vitamin C:** 22 mg (25% DV)
- **Potassium:** 230 mg
- **Folate:** 28 µg
Health Benefits
- **Supports digestion** through natural enzymes like amylase and esterase.
- **Detoxifies the liver** and aids in toxin removal.
- **Boosts immunity** with vitamin C.
- **Low in calories**, helping in weight management.
- **Improves hydration** due to high water content.
Culinary Uses
- Common in **Japanese, Korean, and Chinese dishes**.
- Used in **soups, salads, stir-fries, and pickles** (like *takuan* or *kimchi*).
- Can be grated raw as a condiment or cooked for a sweet, mild flavor.
Summary
Daikon radish is a refreshing, nutrient-dense root that supports digestion and overall health, making it a staple in healthy cuisines worldwide.
- 1. Daikon Radish
Daikon rotkva: duga bijela azijska rotkva blagog okusa, bogata vitaminom C i vlaknima, poznata po detoksikacijskim svojstvima.