Daikon Radish

Daikon Radish (Raphanus Sativus Var. Longipinnatus) is a type of white, winter radish that grows primarily in Southeast and East Asia. It is characterized by large, rapidly growing leaves and long, white roots. It is technically considered a cruciferous vegetable and, therefore, has many of the same benefits in its leaves. It is also praised for the nutrient content of its root, which is commonly pickled and eaten as a vegetable in Japan, China, and other Asian countries as a part of their cuisine.

Daikon is also commonly used as an ingredient in soups, salads, curries, rice dishes, and various condiments. The leaves are typically eaten as a green salad vegetable. The juice is most commonly marketed as a healthy beverage for a wide range of conditions.

Health Benefits

The impressive qualities of daikon, including its low food energy levels and high nutrient content, make it a highly sought after ingredient in many foods. Further, the health benefits of daikon have been well known for generations

Health benefits of Daikon Radish include:

• May Have Antimicrobial Properties
• May Improve Digestion
• May Help Detoxify the Body
• May Have Anticancer Potential
• May Aid In Weight Loss