Daikon Radish Nutrition Facts
Daikon is a large, mild white radish essential to Asian cuisine. Unlike red radishes, daikon has a crisp, juicy texture with subtle peppery sweetness. It's excellent raw, fermented, or cooked, and aids digestion of fatty foods.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Contains enzymes that aid fat digestion
- ✓Good vitamin C for immune function
- ✓Very low calorie, high volume for satiety
- ✓Potassium supports healthy blood pressure
- ✓Traditional digestive aid in Asian cultures
Best For
Storage
Store whole daikon wrapped in plastic in the refrigerator for up to 2 weeks. Cut daikon should be wrapped tightly and used within 1 week. Leaves are edible but wilt quickly - use within 2-3 days.
Serving Sizes
Frequently Asked Questions
Why is daikon served with fatty foods in Japanese cuisine?
Daikon contains enzymes (amylase, diastase, esterase) that help break down fats, proteins, and carbohydrates. This is why grated daikon traditionally accompanies tempura, grilled fish, and other rich dishes - it aids digestion and cleanses the palate.
Can I eat daikon leaves?
Yes! Daikon greens are edible and nutritious, containing even more vitamin C than the root. They taste similar to turnip greens - slightly bitter and peppery. Sauté them, add to soups, or ferment them. They're commonly used in Korean cuisine.
How is daikon different from regular radishes?
Daikon is much larger (12-18 inches), milder, and less peppery than red radishes. It has white flesh throughout and becomes sweet when cooked. Red radishes stay crisp and pungent. Daikon works better for cooking while red radishes are typically eaten raw.
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