A variety of radishes is known as white radish, Japanese radish, or Chinese radish. If translated from Japanese, it is “big root”. Homeland of this unusual sort – in East Asia. This unique plant belongs to environmentally friendly products since it does not absorb from the soil those harmful substances that may be contained in it.
What is a daikon?
All this is about daikon. Today this unpretentious vegetable is grown in many countries of Asia, Europe and America. The plant belongs to biennials. The first year it gives root crops, and in the second – seeds that form in place of white flowers. In medicine, both daikon fruits and seeds are used.
How does daikon taste like?
Daikon is a multipurpose vegetable since it has a milder flavor than its radish cousins. Fresh young daikon root vegetables can be eaten on their own or added to salads, seasoned with sour cream or vegetable oil. Due to the difficulties of long-term storage, fresh daikon greens may only be enjoyed by those who grow them in their gardens.
Daikon has a nutritional value of 21 calories, 5 grams of carbohydrates, 0.7 grams of protein, and 0.1 grams of fat per cup of sliced daikon. As a result, daikon is one of the healthiest vegetables to consume. And also allows you to have a beneficial effect on the work of your body.
Health benefits of daikon
Daikon holds the world record for the amount of vitamin C it has in its composition. Vitamin C, when combined with vitamin B, has a relaxing impact on the nervous system and aids in the restoration of mental equilibrium and attention. Daikon is one of the top vegetables in terms of calcium content, which is essential for healthy bones, teeth, and hair.
The main merit of daikon can be considered excellent indications for using it as a kidney and liver cleansing agent; under its influence, stones formed in the kidneys can dissolve. Daikon has antiseptic and antibacterial properties.
Fiber, which is rich in daikon, is indispensable in dietary nutrition. The more it is in the foods we eat, the less hunger we feel. In addition to fiber, daikon contains special enzymes that help break down starch.
Usually, daikon is known to be eaten raw – you can put it in a salad or just eat it separately. However, a huge number of recipes are known in which the daikon is stewed, pickled, fried, and even boiled. It is also added to baked goods and dried for later use in dishes as a seasoning.
In addition to cleansing from the inside, white radish does an excellent job of externally cleansing and whitening the skin. In cosmetology, juice and grated gruel of this root crop are used. Depending on the type of your skin, you can add additional ingredients: aloe or cucumber juice for oily, sour cream for dry owners, or olive oil for additional hydration of all skin types.
Recipes with daikon radish are very easy to prepare – with a minimum of effort, you will get delicious dishes that will decorate your table. It is enough to grate the radish, salt, add sour cream, and – a dietary, but very tasty and healthy salad is ready to eat.
Be sure to plant daikon in your garden. This healthy vegetable will help you with keeping you fit, healthy, and well-fed. In addition, the daikon can be frozen: peeled, cut into cubes, laid out on a tray, and put into the freezer. So, you can enjoy its beneficial properties all year round.