Health Benefits of Daikon Radish

Details: Category: Region 9; Published: 20 June 2022

Radish (Raphanus sativus) is a cruciferous vegetable that originated in Asia and Europe, according to Rosa Martha Pérez Gutiérrez and colleagues. There are numerous varieties, each with its own appearance, color, and flavor. Daikon radishes are a popular ingredient in Asian and Indian cuisine, and they're also known for their medicinal properties. Furthermore, it is the domesticated species that give rise to all types of radishes. Different varieties of radish are distinguished by their color and shape. According to the US Department of Agriculture, daikon, also known as luóbo and winter, white, oilseed, and icicle radish, is a radish variety native to China and Japan. It's grown all over the world as a food for humans and livestock, as well as for its seed oil, which is used in the cosmetic industry, according to Jill E Dean. It's also used as a cover crop by farmers to improve soil health and crop yield.

Daikon radishes also have a crispy texture and resemble large carrots, according to Rosa Martha Pérez Gutiérrez. Daikon radishes are a type of radish that originated in Asia and are now grown all over the world. Alpine, KN-Bravo, and Shunkyo are just a few of the varieties available. Each one has its own shape, flavor, and appearance. Their flavor is described as slightly sweet but slightly spicy, and it is milder than other radish varieties. Daikon radishes are available in a variety of colors, including red, green, and purple, though they are most commonly white with leafy green tops. Cylindrical, oblong, and spherical are the three shapes they take. Daikon is a low-calorie vegetable with an impressive nutrient profile, according to Jillian Kubala of Healthline. One 7-inch (18-cm) daikon weighs 12 ounces (338 grams) and contains 61 calories, 14 grams of carbohydrates, 2 grams of protein, 5 grams of fiber, 124 percent of the daily value of vitamin C, 24 percent folate, 9 percent calcium, and 14 percent magnesium. Daikon is also a good source of potassium and copper, among other nutrients. Nonetheless, it contains the most vitamin C and folate. Vitamin C is a water-soluble vitamin that is necessary for a variety of bodily functions, including immune system function and tissue growth and repair. It also functions as an antioxidant, protecting your cells from oxidative damage. Moreover, Folate, a B vitamin involved in cellular growth, red blood cell production, and DNA synthesis, is abundant in daikon. Foods high in folate are especially important during pregnancy because this nutrient is essential for the baby's growth and development.

Radishes contain chemical compounds like glucosinolate and isothiocyanate, which can help regulate blood sugar levels, according to WebMD. Radishes also help your body produce more adiponectin naturally. Radishes contain indole-3-carbinol and 4-methylthio-3-butenyl-isothiocyanate, among other compounds, which help the liver detoxify and heal. These same compounds aid in the elimination of toxins by the kidneys. Antioxidants and minerals like calcium and potassium abound in radishes. These nutrients work together to lower blood pressure and lower your risk of heart disease. The radish is also high in natural nitrates, which help blood flow. However, keep in mind that radishes are a healthy vegetable to include in your diet because they are high in vitamins and minerals and low in carbs and calories. If you have an iodine deficiency, however, eating large amounts of radishes may interfere with thyroid hormone production. As a result, radishes and other cruciferous vegetables should be consumed in moderation.

Daikon can be used in a variety of dishes, including salads, soups, and curries. All parts of the daikon plant, including the sprouts, are edible. Daikon radish is a low-calorie, nutritious cruciferous vegetable that may benefit your health in a variety of ways. Eating it can help you maintain a healthy weight and protect you from chronic diseases like heart disease and cancer. Daikon is a vegetable that is not only nutritious but also extremely versatile. This unusual radish can be used in salads, stir-fries, and curries, or eaten raw as a snack.

PNFP Marie-Claire Gaas, RND

References: