per 100 grams
Carbohydrates 4.1 g
Proteins 0.6 g
Fats 0.1 g
Water 94.6 g
Sugar 2.5 grams
Fiber 1.6 grams
Trans Fats 0 ug
Ash 0.6 grams


18 Calories per 100g

The daikon or Japanese radish is a widely cultivated root vegetable from the Brassicaceae family. It is widely used in many countries’ cuisine, including Japan and China. The daikon has a mild, slightly sweet flavor and is often served alongside other vegetables, pickled, shredded and eaten raw, or roasted and eaten as a side dish. Though it is most commonly found in East Asian cuisine, it is slowly becoming popular in Western countries as well.

The daikon is a root vegetable that looks similar to a white radish, but it is much longer and bigger in size and can grow up to six feet in length. Its white skin and crisp, juicy, sweet flesh make it highly sought after by cooks and chefs alike. The most popular variety of the daikon is the Mooli, which is the most common type in Asia. Other varieties include the Korean radish, the Chinese lo bok and the Indian pethayi.

The daikon is not only used in cooking but also has several medicinal benefits. A number of compounds contained in the daikon are known to be beneficial, most notably fiber and potassium. They can help reduce inflammation, lower blood pressure and balance blood sugar levels. Daikon may also help with digestion, reduce cholesterol and boost the immune system due to its high vitamin C content.

It is no surprise that, given these health benefits, daikon has been a part of traditional medicine in Japan and China for centuries. It is believed to have originated in China and made its way to Japan via the Silk Road. In Japan, it is referred to as “daikon” or “great root,” and is still commonly used as an ingredient in cooking, as well as for pickling, grating or juicing. It is also used to flavor sushi and sashimi, as well as in noodle dishes and salads.

Daikon is most commonly eaten raw, either grated or juiced, but it can also be cooked. Roasting is a popular way to prepare daikon, as it helps bring out its naturally sweet flavor. It can also be simmered in stews and soups, used in stir-fries, salads, or served pickled in vinegar. Daikon can also be used to make a nice side dish when served with a soy sauce-based sauce and sesame oil.

Due to its versatile nature, daikon can be a great addition to any diet. It is an excellent source of many essential vitamins and minerals, making it a healthy choice for one’s daily meals. Those looking for a bit of flavor can try adding daikon to salads, soups, sandwiches or the like. With its mild, sweet flavor and numerous health benefits, the daikon is a great choice for anyone looking to eat healthier and add more variety to their diet.