White Radish Daikon (Japanese Radish) - Species, Composition And Useful Properties

Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish and lubo, is a popular vegetable in Japanese, Chinese and other Asian cuisines. It resembles a large thick carrot with a white color. It is usually eaten raw, cooked or marinated.

The origin of white radish is Southeast or East Asia. From Japanese in translation means "big root". The leaves and roots of vegetables are edible. 

Raw daikon radish has a sweet and slightly spicy taste. It tends to be softer than peppery red radish, it is very crunchy and juicy, and its taste depends on the variety. Cooked white radish has a sweet taste and delicate texture. The green leaves are very peppery with a sharp taste that softens slightly when cooked.

Types of daikon turnips

Although turnips are most often white with green leaves on top, there are a variety of shades, including red, green, and purple. They grow in three shapes - cylindrical, oblong and spherical.

• Miyashige White (white with a cylindrical root, crispy texture and mild aroma);
• KN-Bravo (purple with light purple to white inside and slightly sweet taste);
• Alpine daikon (it is sweeter than the longer varieties, used to make kimchi);
• Watermelon radish (pale green with a bright pink inside, spherical shape, slightly sweet and peppery taste);
• Japanese radish (among the largest varieties, white in color with a sweet taste and crunchy texture);
• Red radish (red with a white inside and cylindrical shape, with a spicy but sweet taste and pink stem leaves);
• Cantonese lobe - traditional radish, lo pak (light green in color around the top of the root near the leaves, peppery taste);
• Mu (with green and white coloration, more round and short, peppery taste);

• Watermelon turnip - Chinese Daikon (round or oval with a cloudy, light green interior and bright pink color for decoration similar to watermelon).

Nutritional value

Daikon is a low-calorie vegetable with an impressive nutritional profile. A white radish measuring 18 centimeters and weighing 338 grams contains:

• 61 calories;
• 14 grams of carbohydrates;
• 2 grams of protein;
• 5 grams of fiber;
• Vitamin C - 124% of the daily requirement *
• Folate (vitamin B9) - 24% *
• Vitamins: A, B1, B2, B5, B6, E;
• Macronutrients: potassium (22% *), calcium (9% *), magnesium (14% *), sodium, phosphorus;
• Trace elements: iron, iodine, cobalt, copper (19% *), manganese, fluorine, zinc.

Vitamin C is a water-soluble vitamin that is essential for health. It is needed for many bodily functions, including the immune system and the growth and repair of tissues. It is also a powerful antioxidant that protects the body's cells from oxidative damage.

Daikon is also rich in folic acid - vitamin B9, which is involved in cell growth, red blood cell production and DNA synthesis. Foods rich in this vitamin are especially important during pregnancy for the growth and development of the baby.

Japanese radish is very low in calories - only 18 calories per 100 grams and contains almost no fat. The root is a good source of vitamin C, contains 27% of the recommended daily value.

Health benefits

The beneficial properties of Chinese radish  have been known since ancient times. It has been used to boost appetite and improve the digestive system. It is useful for coughs, constipation, depression, arthritis, kidney stones, gallstones and diabetes. It also stimulates the secretion of gastric juice, has a diuretic effect and is an excellent prophylactic against atherosclerosis, as it helps to excrete "bad" cholesterol. Daikon juice normalizes digestion and metabolism, has a diuretic, wound healing and bactericidal effect. It is recommended for arrhythmia, anemia, neuralgia, gastritis with decreased secretion, diseases of the liver and gallbladder, and for prevention against gallstone disease.

Turnip compresses help with gout and radiculitis , and its juice is used to cleanse the skin and against baldness.

Daikon contains many plant compounds that can improve health and protect the body from disease. A study found that Daikon extract contained the polyphenolic antioxidants ferulic acid and quercetin - both of which have anti-inflammatory, anti-cancer and immune-boosting properties.

Cruciferous vegetables like this contain biologically active compounds called glucosinolates, which are broken down to form isothiocyanates. These compounds have powerful anti-cancer properties. Population studies show that eating many cruciferous vegetables such as turnips can protect against some cancers, including colon and lung cancer.

Consumption of low-calorie foods high in fiber such as winter turnips can help maintain a healthy weight and lose weight. This type of vegetable is starch-free and low in carbohydrates. Studies show that eating this type of vegetable can promote a healthy body weight, reduce body fat and insulin levels - a hormone involved in fat storage. Daikon is a rich source of fiber, which has the ability to reduce hunger and slow digestion, increasing fullness and satiety.

Winter radish is a nutritious vegetable, a rich source of powerful plant compounds, vitamins, minerals and fiber that work together to protect the body from disease. The intake of cruciferous vegetables is associated with a reduced risk of heart disease, diabetes and neurodegenerative conditions.

Use in cooking

Add white daikon radish to salads, use as a crispy side dish or to french fries. Make kimchi or add turnips to soups and stews instead of carrots. Steam turnips, season with olive oil, salt and pepper for a low-calorie garnish or add to baked potatoes.

All parts of the vegetable are edible, including the green leaves on top, which can be added to soups or eaten raw in salads. Daikon sprouts are used in salads and Asian cuisine. Although tiny, they have powerful healing properties and exhibit antioxidant and anti-cancer properties.

Daikon white radish can be served raw or cooked. It is often peeled before use, but the peel is edible. It can be cut thinly for garnish or marinade, cut into cubes for cooking or use in pastries and salads. 

Contraindications

If consumed in large quantities, it can cause bloating and irritation of the lining of the stomach or duodenum.

The main contraindications for use include:

• gout
• inflammatory processes of the digestive system (gastritis, enterocolitis with increased secretory function, gastric and duodenal ulcers and other diseases)
• certain diseases of the heart, liver, kidneys and pancreas.