Daikon (Raphanus sativus) aka: winter radish, Japanese Radish, Chinese Radish, mooli, moolah, lo-bok, labanos, rabu, phakkat-hua, củ cải trắng, is a large white tube shaped vegetable with a green leafy top.
Health Benefits of Daikon
- Increased Immune Function
- Protection Against Heart Disease
- Slowing Aging
- DNA Repair and Protection
- Alleviation of Cardiovascular Disease
- Alleviation of Hypertension (High Blood Pressure)
- Alzheimer's Protection
- Osteoporosis Protection
- Stroke Prevention
*Some of these health benefits are due to the nutrients highly concentrated in Daikon, and may not necessarily be related to Daikon.
How to choose Daikon
Look for firm roots with no signs of wilting, if the green tops are still attached try to make sure they are not wilted.
How to store Daikon
Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a plastic bag in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the bag to help maintain humidity and keep the roots from wilting.
Climate and origin
Daikon is thought to have originated in the Mediterranean, and later spread to Asia. Daikon is a winter vegetable that is able to tolerate cold temperatures.
Daikon has a slightly sharp taste with a crisp texture that softens during cooking.
The word Daikon literally means large (dai) root (kon).
Similar tasting produce
Recipes using Daikon
Natural vitamins, minerals, and nutrients found in Daikon + Complete Nutrition FactsVitamin B9 (Folate, Folic Acid) | Vitamin C | Dietary Fiber | Potassium | Copper | Click here to compare these nutrition facts with other vegetables.
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