Contents
😉 Hello everyone! What is daikon and what is it eaten with? The article contains basic information about this amazing plant, its benefits and contraindications. A selection of videos on the topic.
What is daikon
Daikon is a Japanese radish. There are also other names: Chinese radish, white radish. “Daikon” in Japanese means “big root”. It really is! The weight of the “big root” sometimes reaches several kilograms!
This vegetable has close relatives – these are radishes and radishes. Daikon has a milder taste, no bitterness. In Russia, a juicy root crop appeared at the end of the twentieth century. Not whimsical when growing.
The “big root” is shaped like a carrot. It is widely used in the cuisines of China, Korea, Vietnam, Tibet. The Japanese add it to their daily diet: in miso soup, seafood and sushi.
The main “trick” of daikon is its unique property – not to absorb nitrates, pesticides and other chemicals! You can safely eat it!
Daikon: calorie content
Per 100 grams of product
- calorie content – 18-21 kcal
- proteins – 1,2 g.
- fats – 0,2 gr.
- carbohydrates -2,6 gr.
- high fiber content
- calcium, potassium, magnesium, selenium, copper, iron
- vitamins: A, C (48%), B vitamins
Why is daikon useful?
- increases appetite;
- strengthens the immune system (high content of vitamins);
- antimicrobial agent (phytoncides);
- effective for colds and infectious diseases;
- honey with Japanese radish juice treats bronchitis, tracheitis and cough;
- helps with insomnia;
- strengthens the nervous system;
- expels “bad” bile;
- helps in liver function;
- with cardiovascular diseases;
- dietary fiber removes toxins and toxins;
- wonderful “cleaner” of the body;
- stimulates the pancreas;
- low-calorie product is useful for losing weight;
- normalizes blood sugar;
- diabetes prevention;
- suitable for a variety of diets;
- strengthens intestinal motility;
- has a diuretic and choleretic effect;
- prevention of oncological diseases;
- valuable root vegetable for vegetarians (protein is present);
- rubbing in the juice strengthens the hair roots;
- perfectly preserved during the winter;
- replenishes the lack of protein in the body;
- has a diaphoretic property;
- it is recommended to use Japanese radish fresh. Valuable substances are lost during heat treatment.
Daikon: contraindications
- A measure is needed in everything! Overeating can cause flatulence.
- Refuse the use of daikon in case of exacerbation of gastritis or peptic ulcer disease.
- Allergy is possible.
- Use caution with gallstones or kidney stones. The root vegetable can provoke the movement of stones.
What products are better to combine daikon with?
- a hen;
- beef;
- eggs;
- corn;
- cheese;
- pears;
- apples;
- oranges;
- lemons;
- sesame seeds;
- nuts;
- garlic;
- cottage cheese;
- honey;
- greenery;
- other vegetables;
- Salads are best seasoned with vegetable oil, soy sauce, rather than mayonnaise or sour cream.
As you can see, this vegetable is a healthy thing! Now you know a thing or two about the Japanese daikon, and you will not pass by the counter. It’s worth a try!
Video
In this collection of videos, additional information on the topic: What is daikon and what it is eaten with.
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