Daikon radish is also known as Oriental radish, or Chinese radish.
The roots are fairly large approximately 2 inches to 4 inches in diameter and 8 inches to 20 inches long
Daikon has high water content and is very low in calories.
Daikon is rich in vitamin C, potassium and folate and a good source of magnesium.
Daikon leaves are important, they contain beta-carotene, calcium and iron together with vitamin A, C and E
Daikon is a cleansing vegetable that fortifies the liver and enhances digestion
Daikon cleanses the blood, promotes energy circulation and increases the metabolic rate
It contains diuretics and decongestants
Regular intake of daikon together with the leaves helps prevent the common cold, flu and respiratory infections.
Daikon treats hangovers, sore throats, colds and edema, and it helps cleanse the kidneys and decongest the lungs.
This restorative vegetable also has anticarcinogenic properties.
Daikon can be use as a remedy for asthma & bronchitis, weight loss, colds or sore throats, and as a digestive aid.
Japanese nutritionists have found that eating daikon with cod increases the elimination of cancer-causing thiroproline over 15-fold
How to prepare this vegetable for food?
This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays.
It also can be stir-fried, grilled, baked, boiled or broiled
Use the daikon as you would a radish.
It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup.
They are also preserved by salting as in making sauerkraut.
Daikon also is used in soups and simmered dishes
To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for.
Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding
Daikon radish is white, with a peppery taste.
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