Daikon has many amazing benefits that may include cancer prevention, stronger immune system, lower inflammation, and improved digestion. Additionally, it might also help strengthen bones, detoxify the body, improve respiratory health, and stimulate weight loss.
What is Daikon?
Daikon 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.
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.
|Serving Size :|
|Total lipid (fat) [g]||0.1|
|Carbohydrate, by difference [g]||4.1|
|Fiber, total dietary [g]||1.6|
|Sugars, total including NLEA [g]||2.5|
|Calcium, Ca [mg]||27|
|Iron, Fe [mg]||0.4|
|Magnesium, Mg [mg]||16|
|Phosphorus, P [mg]||23|
|Potassium, K [mg]||227|
|Sodium, Na [mg]||21|
|Zinc, Zn [mg]||0.15|
|Copper, Cu [mg]||0.12|
|Manganese, Mn [mg]||0.04|
|Selenium, Se [µg]||0.7|
|Vitamin C, total ascorbic acid [mg]||22|
|Pantothenic acid [mg]||0.14|
|Vitamin B-6 [mg]||0.05|
|Folate, total [µg]||28|
|Folate, food [µg]||28|
|Folate, DFE [µg]||28|
|Choline, total [mg]||7.3|
|Vitamin K (phylloquinone) [µg]||0.3|
|Fatty acids, total saturated [g]||0.03|
|Fatty acids, total monounsaturated [g]||0.02|
|Fatty acids, total polyunsaturated [g]||0.05|
|Aspartic acid [g]||0.04|
|Glutamic acid [g]||0.11|
|Sources include : USDA|
Health Benefits of Daikon
Let’s take a closer look at the health benefits.
May Have Antimicrobial Properties
Daikon may show significant antibacterial and antiviral properties. Laboratory experiments have shown that its extract may display strong antibacterial activity against a host of diseases causing microbes like Hafnia alvei, Lactobacillus, and Bacillus thuringiensis as well as fungal species such as Penicillium lilacinum. Thanks to its antimicrobial properties, daikon is may prove to be very effective in treating illnesses like respiratory issues. The excess phlegm or mucus in your respiratory tracts can capture bacteria and allow it to grow. Daikon juice not only clears out phlegm but also eliminates bacteria and other pathogens, keeping your respiratory system healthy.
May Improve Digestion
Daikon juice may also have been shown to possess similar enzymes to those found in the human digestive tract, including amylase and esterase. These enzymes may facilitate more efficient digestion of complex carbohydrates, proteins, and fats. This might help prevent constipation and increase nutrient uptake efficiency in the gut. A 2019 research published in the Journal of Food & Nutritional Sciences found that pairing animal protein with nutrient-rich vegetables like daikon can facilitate the digestion of protein and increase the metabolic bioavailability in the body.
May Help Detoxify the Body
Daikon has long been known as a diuretic by nature, which means that it may stimulate urination. This might possible help keep the kidneys clean and functioning at a high level by stimulating the elimination of excess toxins, fats, and even water through urination.
May Have Anticancer Potential
According to a research article by the American Chemical Society, daikon sprouts may contain certain antioxidant phenolic compounds that have been shown to have antioxidant/radical scavenging properties. This might help lower the risk of colon cancer. It is also shown to exhibit hepatoprotective activity. However, more research is needed to exactly know how daikon can help in cancer prevention.
May Boost Immune System
As per the USDA, vitamin C in daikon may amount to 22 mg per 100 g. This amount of vitamin C also may make daikon ideal for your immune system, as it can stimulates the production of white blood cells. This may speed up healing and repair of the cells and tissues throughout the body. Daikon leaves might also be the richest source of vitamin C. So if you want a health boost, have a daikon leaf salad with some daikon juice on the side.
May Be An Anti-inflammatory Agent
Research has shown that the anti-inflammatory compounds found in daikon juice, its roots, and leaves might significantly decrease inflammation throughout the body. Antioxidants help boost heart health and reduces the risk of developing arthritis. It may also help treat gout and ease discomfort and pain from injuries and strained muscles.
May Improve Bone Health
Like most other cruciferous vegetables, daikon may be a rich source of calcium, which is essential for bone health. If you are at risk of developing osteoporosis or are beginning to feel the pain related to old age, adding some daikon to your diet may help in improving your condition. It can thus slow the natural aging process.
May Aid In Weight Loss
Intake of daikon may fill you up and provide your body with essential nutrients, without significantly increasing the calorie count or cholesterol intake in your daily diet. This is due to its low calorie and cholesterol nature, combined with its high fiber and nutrient content, making it perfect for a weight loss diet. A 2019 animal study found that daikon might have been effective in reducing obesity.
May Be Beneficial For Skin Care
Daikon oil is relatively rare, but it can be applied directly to the skin for anti-aging effects. Similar results are also experienced when daikon is normally consumed. The antioxidant properties of the vegetable might help prevent the effects of free radicals, which are the harmful by-products of cellular metabolism. You might be able to prevent wrinkles, improve skin glow, increase circulation to the skin, and even reduce the appearance of blemishes and age spots.
How to Eat Daikon?
Daikon has a sweet, peppery taste and is usually milder than red radish. Daikon is frequently used in East-Asian cuisine. It can be pickled, added to soups and stews. Sliced thinly, it is also used for garnishing or in salads. You can also use it in place of radish in any dish. The greens of daikon are also used as salad leaves. It is best to eat the leaves when they are fresh.
Word of Caution: Evidence suggests that daikon and other radish varieties shouldn’t be eaten by people with gallstones. Other than that, it is not commonly known as an allergen and is generally considered healthy for everyone.