Showing Food Daikon radish
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| Name | Daikon radish | ||||||||||
| Scientific Name | Raphanus sativus var. longipinnatus | ||||||||||
| Description | Daikon radish, Raphanus sativus var. longipinnatus, is a mild-flavoured, large, white East Asian winter radish native to continental Asia. It is widely consumed in Japan, China, and South Korea. The root has a crunchy texture and a light, peppery flavor, while the leaves have a mild, slightly sweet taste. Daikon radish is rich in vitamin C, potassium, and fiber, providing various health benefits, including antioxidant and anti-inflammatory properties. The most notable chemical compound in daikon radish is glucoraphanin, a glucosinolate responsible for its pungent flavor (PMID: 36896315, PMID: 33659193). In addition to its culinary uses, daikon radish has medicinal applications, such as treating digestive issues and reducing inflammation. Industrially, it is used as a natural remedy for skin conditions. When preparing daikon radish, it is essential to note that the root can be eaten raw, but it is often pickled or cooked to enhance its flavor and texture. | ||||||||||
| Primary ID | FOOD00261 | ||||||||||
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| Group | Vegetables | ||||||||||
| Sub-Group | Root vegetables | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Daikon | ||||||||||
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| Content Reference | Not Available | ||||||||||