Daikon Radish: Hydrating Crunch with 18 kcal & 24 mg Vitamin C per 100 g
Mild, juicy Japanese radish that grates into zingy slaw, quick-pickles and gut-friendly miso soup while supplying fiber and glucosinolate antioxidants.
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What Is Daikon?
A long white **winter radish (Raphanus sativus var. longipinnatus)** cultivated across East Asia; also called **mooli** or **loh bok**. Eaten raw, pickled, simmered or grated as pungent garnish.
Nutrition (100 g raw)
|Calories|Carbs|Fiber|Protein|Fat|Vit C|
|---|---|---|---|---|---|
|18 kcal|4.1 g|1.0 g|0.6 g|0.1 g|24 mg (27 %)|
Benefits
- **Myrosinase** in daikon converts glucosinolates to isothiocyanates (antioxidant & detox-support).
- Crisp 95 % water root boosts hydration with negligible calories.
- Enzyme **diastase** may aid starch digestion, easing bloating.
Drawbacks
- Sulphur compounds can cause radish burps / mild gas.
- Goitrogenic glucosinolates may slightly inhibit iodine uptake—only a concern with very high raw intake.
- Peel concentrates spicy notes; remove for milder flavour.
Flavour & Texture
Clean, **peppery-sweet crunch**—milder than red radish, warming heat increases toward skin and tip.
Culinary Uses & Storage
- Julienne for **kimbap** or Vietnamese **đồ chua** pickles.
- Grate (daikon-oroshi) into tempura dipping sauce to cut oiliness.
- Roast cubes with miso glaze, or simmer in oden broth.
- Store unwashed, perforated bag 0–4 °C up to 2 weeks; greens separately, use in 2 days.
- 1. Daikon Radish
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