Daikon Turnip
What it is, use, nutrition, benefits
Discover the daikon turnip, a versatile root that adds flavor and texture to your dishes. Explore daikon radish, a unique variety packed with health benefits. If you are wondering what daikon is, in our article we delve into its origin, culinary uses and nutritional benefits. Enter the world of daikon and discover new possibilities in your kitchen!
If you like Japanese cuisine, you've probably come across a daikon or two without knowing it.
Common in traditional Japanese food and other Asian cuisines, this crisp white tuber can brighten meals, adding texture and sweet flavor to dishes and condiments.
Cubed, grated, or sliced, it adds flavor and character, but you may not recognize it in its whole form.
A common ingredient in a variety of Asian cuisines, it is definitely worth your attention. Here's what you need to know about East Asian radish, including its health benefits, best substitutes, and storage secrets:
大根とは何ですか？
What is Daikon?
Daikon (also known as Japanese radish and Chinese radish ) is a winter radish native to East Asia. The word " daikon " comes from the Japanese word for " big root ." It is also common in South Asian cuisines (where it is known as mooli) such as Indian, Pakistani and Bangladeshi.
The root vegetable , which usually resembles a large white carrot, is subtly sweet and slightly spicy . It has a mild flavor that mellows even more when cooked. When eaten raw, it is deliciously crunchy . When cooked, it becomes soft and tender , like a cooked turnip.
Although most daikon radishes are white, some types are red, green, and purple. Other daikon varieties you may find are lobak, mu, and watermelon (which has a vibrant pink interior).
How to use with daikon radish?
Daikon can be served raw or cooked . It is often peeled before use, but the skin is edible and peeling is optional. Daikon can be thinly sliced for garnishing or pickling, diced for cooking, or grated for pickling or used in baked goods and savory dishes. The vegetables can also be eaten raw in salads or added to soups and other hot dishes, and the sprouts, or kaiware, are used raw in dishes such as Japanese green salads and vegetable sushi.
- Toss raw daikon with salad or cabbage . You can also slice daikon and use it to top sandwiches or toast. Wherever you add raw daikon , it will add a mild flavor and welcome crunch.
- Put it in a stir-fry with your favorite meats and vegetables for a quick and tasty weeknight dinner.
- Pickle it with carrots and make a restaurant-worthy banh mi sandwich. Also, explore our entire collection of pickled radishes recipes.
- Don't throw away the vegetables! Add them to salads or use them as a garnish.
- It's also great in stir-fries cooked with meat : Cooking radishes produces soft, starchy chunks similar to potatoes.
Nutrition
It is a fantastic source of vitamin C, which is a powerful antioxidant that promotes immune function. It is also rich in folate, a nutrient essential for red blood cell function.
Daikon is a nutritious and low-calorie vegetable. Each daikon contains:
21kcal
4.76g
0.7g
0.11g
1.86 g (7% DV)
263 mg (8% DV)
25.5 mg (42% DV)
32mcg (8% DV)
31 mg (3% DV)
19 mg (5% DV)
Taste
Raw daikon radish has a sweet and slightly spicy flavor, and tends to be milder than a red horse radish.
The spice level may depend on the variety of white radish, and some have a stronger flavor.
The pulp is very crispy and juicy. Cooked, daikon has a mild, sweet flavor and becomes tender, similar to a cooked turnip.
The vegetables are very spicy with a pungent flavor that softens slightly when cooked.
benefits
Daikon health benefits may include:
- enhanced energy
- improved digestion
- fight against fungus
- blood sugar regulation
- constipation prevention
- treatment of biliary disorders
- treatment of fevers and sore throat
- increased immunity
- detox
- cancer prevention
- Low cholesterol
- prevention of tumor development
- reduction of inflammation
- ulcer prevention
- healthy skin
- weightloss
Daikon has about three-quarters the potassium of a banana and half the amount of vitamin C in an orange. It also contains small amounts of fiber, folic acid, calcium and magnesium. With its decent amount of nutrients, daikon may offer some health benefits.
Promotes wound healing .
Daikon is an excellent source of vitamin C, an essential nutrient that promotes wound healing, collagen production, and more.
Protects against cellular damage.
In addition to being a water-soluble vitamin, vitamin C is also an antioxidant that can protect cells from free radical damage. These molecules can harm the body when their levels reach too high levels. Research suggests that a diet rich in cruciferous vegetables, including daikon, may reduce the risk of cancer.
May help stabilize blood sugar
Daikon, a non-starchy vegetable, has minimal amounts of carbohydrates, making it an ideal vegetable for people with diabetes to include as part of their diet. It has been noted in research that eating radishes like daikon can prevent blood sugar spikes by slowing the absorption of carbohydrates.
Storage
If your daikon still has the leaves attached, remove them and store them separately. The unwashed root will keep for a week or two wrapped in a plastic bag in the refrigerator.
The leaves will keep for up to three days .
Cut raw daikon keeps well, but can impart a strong odor that can be absorbed by other ingredients inside your refrigerator.
Blanched daikon can be frozen for up to a month , and cooked daikon will keep for a few days in an airtight container.
Pickled daikon will keep for three weeks or more.
To buy
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