Morel
Cucumber
Daikon
Daikon is a mild, crunchy white radish often used in Asian cuisines. It can be eaten raw, pickled, or cooked, adding a refreshing taste and texture to various dishes.
25
1 medium root
(150 grams)
CAL
A
Nutri-Score
Low in calories, high in water content, and a great source of vitamin C.
Value per 100 grams & per cup (150g):
20 kcal / 25 kcal
Protein
0.5 grams / 1 gram
Fats
0.1 grams / 0.15 grams
Carbohydrates
5 grams / 5.5 grams
Fiber
1.5 grams / 2 grams
Vitamins & Nutrients
- Vitamin C: Supports immune function and skin health.
- Potassium: Promotes fluid balance and muscle function.
- Folate: Supports cell growth and metabolism.
- Calcium: Vital for bone health and muscle function.
Satiety and Feelings
Daikon is high in water and fiber, providing a refreshing crunch and promoting fullness without adding many calories. Its mild flavor makes it a good addition to various dishes.
What does 100 g look like?
About 1/2 medium daikon radish or 3–4 slices.
What does 2000/2500 calories look like?
About 85 daikon radishes (12 kg).
Daily Value per 100 grams %
Did you know?
- Daikon radishes are traditionally grown in Japan, where they are valued for their versatility and health benefits.
- In Japanese cuisine, daikon is often used in pickles, stews, and as a garnish for sushi.
- The name “daikon” comes from the Japanese words “dai” (large) and “kon” (root), referring to the size and shape of the radish.
- Historically, daikon was used in traditional medicine in Asia to help detoxify the body and improve digestion.
Drawback
Raw daikon can be a bit spicy, which may cause digestive discomfort in some individuals.
Pickled daikon may be high in sodium, which can contribute to water retention or affect blood pressure if consumed in excess.
Daikon may cause bloating in some people due to its high fiber content.
