Calorie content and benefits of daikon radish ⋆ SOVA.Today

Calories, calories: 21 Protein, grams: 1.2 Fats, g: 0.0 Carbohydrates, grams: 4.1


What is daikon

Daikon (lit. from Japanese – “big root” or bailobo, ind. – “muli”) is a family of cabbages, a type of Japanese seed radish. In China, “loba”. Russian variants of the name like “white radish” and “sweet radish”.

The fruit is white, oblong in shape, narrowed towards the nose, can reach a weight of 5 kg and a length of 0.5 meters. Daikon differs from the usual radish in a more delicate aroma, and from the original Russian radish – in the absence of mustard oils in the composition.

Composition of daikon radish

: Jokosl / Depositphotos

Daikon radish contains trace elements such as:

  • Potassium – 227.0mg
  • Calcium – 27.0mg
  • Phosphorus – 23.0 mg
  • Sodium – 21.0mg
  • Magnesium — 16.0 mg
  • Iron – 0.4mg
  • Zinc — 0.2mg
  • Copper – 0.1mg
  • Selenium — 0.7 mcg

And, of course, vitamins. Two groups:

water soluble

  • B1 – participates in amino acid metabolism and energy metabolism. A deficiency causes disruption of the food, nervous and cardiovascular systems.
  • B2 is an important player in redox reactions, responsible for color perception. With a deficiency, the functioning of the mucous membranes is disturbed, dermatitis develops on the skin with peeling and thickening of the skin around the eyelids, the protective ability of natural immunity decreases, and twilight vision worsens.
  • B3 (PP), nicotinic acid – is involved in the protein metabolism process of cellular respiration. Participates in the process of normalizing the functioning of the stomach and pancreas. The deficiency manifests as listlessness, irritability, lethargy, weight loss, insomnia and more.
  • B4 – participates in the metabolism of carbohydrates in the pancreas, produces insulin and normalizes blood sugar, strengthens the membranes of beta cells. The deficiency is manifested by weakness, nervous breakdowns, fatigue. Deficiency in pregnant women and in children under five years of age causes intellectual developmental delays and delays.
  • B5 participates in the metabolism of cholesterol, hemoglobin, in the assimilation of amino acids. A deficiency leads to skin lesions and impaired functioning of the mucous membranes.
  • B6 – is responsible for the functioning of the central nervous system, supports the immune system, participates in lipid transformations, tryptophan metabolism and the formation of red blood cells. A deficiency leads to a decrease in appetite, the development of anemia and a deterioration in the condition of the skin.
  • B9 (folic acid) – the growth and development of the circulatory system, is also responsible for the creation of new cells and their maintenance in a healthy state. The deficiency is manifested by anemia.
  • Vitamin C is an important participant in redox reactions, is responsible for the health of the immune system and the absorption of iron. The deficiency is manifested by the fragility of the blood capillaries.

fat soluble

  • Vitamin K is responsible for the production of prothrombin and osteocalcin proteins. Essential for bone formation and blood clotting. It is found throughout the body, including the brain, pancreas, liver, and heart. A deficiency affects blood clotting, causing bleeding.

The benefits of daikon

It has a calming effect on the nervous system, increases concentration. The skeleton needs calcium to build and maintain the health of the musculoskeletal system and the beauty of teeth and hair.


Daikon helps clean the kidneys of stones. Japanese radish is useful to use to prevent cancer.

It is difficult to overestimate the benefits of daikon when drawing up a diet: the root plant has a low calorie content, thanks to fiber it retains a feeling of satiety for a long time.


Despite all the benefits of daikon, it should not be used by people with gastrointestinal diseases due to the indigestible fiber content.

Daikon in the kitchen

The two most common varieties of daikon – raspberry nectar and minowashi, they are widely used to create starters, side dishes, salads. This vegetable does not have the pronounced bitterness characteristic of radish. The root crop is suitable for boiling, stewing, salting and pickling, as well as for fresh consumption, for example in salads, as young vegetable leaves.

Of course, raw daikon has the most benefits. The modern kitchen knows a huge number of combinations to be used in any form. They eat daikon with cottage cheese, herbs, sesame oil, boiled eggs, etc.

Save use grated daikon, it should be consumed immediately.

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