Benefits of daikon radish for the human body. Daikon beneficial properties and contraindications. In folk medicine

According to the length of the growing season, daikon is divided into 3 varieties:

• spring (50-60 days);
• summer (60-90 days);
• winter (100-130 days).

For the growth of spring and summer varieties, lighter soil is required, well supplied with humus, and sufficiently moist. Winter varieties do better in heavier soils.

Japanese turnip is unpretentious to climatic conditions; it easily tolerates temperatures down to -3°C.

Therefore, radish is sown on land that was saturated a year ago.

Harvesting is carried out gradually, depending on how the visible above-ground part of the root develops. The root crop is suitable for long-term storage in boxes filled with soil.

Daikon can be bought not only in its raw state, but also in the most different options– pickled, sweetened or even colored product!

It is used as a spicy accompaniment for sushi. It is also easy to prepare at home. Grate the root vegetable, sprinkle with soy sauce, or cut into mugs and drizzle with olive oil. Use it as a component of sandwiches or a side dish.

Daikon can be boiled, baked, fried - the choice of recipe depends on your imagination. White radish is very tasty cut into strips along with carrots, green onions, ginger, and chicken.

Colorful white radish salad with dill

For 4 servings you need:

• 200 g daikon;
• 1 carrot;
• 1 cucumber;
• 150 g Greek yogurt;
• 2 cloves of garlic;
• 2 tbsp. fresh dill;
• 1 tbsp. olive oil;
• sea ​​salt;
• ground black pepper.

Peel radishes, carrots, cucumbers and grate them on a coarse grater.

Add Greek yogurt, olive oil, minced garlic, sea salt, black pepper.

Stir, sprinkle with chopped fresh dill.

Heat-stable cheese and green onion salad

• 200 g heat-stable cheese;
• 250 g daikon;
• 1 tbsp. olive oil;
• 4 tbsp green onions;
• sea ​​salt;
• fresh ground pepper.

Peel the radish, grate it on a coarse grater or cut it into thin noodles.

Add cheese, chopped green onions, sea salt, black pepper.

Stir.

Braised daikon

• 500 g white radish;
• 1 large onion;
• 1 medium potato;
• sunflower oil;
• salt and pepper;
• 1 tsp whole cumin (to taste, optional).

Peel the radishes and grate them on a coarse grater.

Peel the potatoes, grate them on a fine grater, but leave them separately. Finely chop the onion. Lightly fry the onion in hot oil (for 2 minutes), add radishes, pepper, simmer for 5 minutes. Add potatoes, a couple of tablespoons of water, simmer for at least , 10 minutes.

Salt to taste, add cumin.

In Japan, daikon is grown on an industrial scale. When growing radishes in the country, you need to follow simple rules:

• prepare the soil (the root crop grows well in loose soil);
• observe crop rotation (do not plant after cruciferous crops);
• sow seeds from late June to mid-July;
• organize regular and abundant watering.

Important. With rare watering, the size of the daikon is small and the flesh is dry.

Radishes can be grown in regions where summers are cool. In temperate climates, vegetable growers manage to collect giant specimens.

It must be cleared of soil so that the fruit itself can be seen; the surface must be smooth, without wormholes or surface defects, and elastic.

If the product has not been transported and stored properly, it may wilt. It will be inconvenient to peel and difficult to grate.

The pulp will be dry, and since some of the moisture will evaporate, the bitterness contained in the root vegetable will appear more sharply.

There are no other requirements for the root crop. It needs to be inspected in the same way as potatoes, cabbage, carrots, and beets are inspected.

There is no other way to assess the quality of a purchase, but an external inspection is often enough to assess the quality.

Daikon - beneficial properties and recipes for preparing Japanese radish

The beneficial properties of radish are determined by their nutritional value, taste, and nutrient composition. It’s not for nothing that nutritionists value daikon: radish fully meets the body’s physiological needs for proteins and carbohydrates, and there are no fats in the pulp.

Just a note. 100 g of daikon pulp contains 1.2 g of protein, 4.1 g of carbohydrates and only 21 kcal. When protein is broken down, 5 Kcal is released, carbohydrates - 16 Kcal.

In percentage terms, the energy value of radish can be expressed in numerical terms: carbohydrates 77.4%, proteins 22.6%. Its biochemical composition:

• fiber;
• enzymes;
• pectins;
• phytoncides;
• microelements;
• vitamins.

When developing diets for weight loss, nutritionists take into account the low calorie content of the vegetable and the complex of useful components included in its composition.

When choosing radishes, you need to analyze the condition of the tops. Fresh, green tops are a sign of a high-quality root crop. The daikon peel should be smooth, without dents or bulges, and the flesh should be dense, elastic, and heavy.

Daikon is a large oblong root vegetable white. On average, its length is 30-40 cm, but individual specimens can reach sizes of more than 60 cm. Daikon is not only very tasty, but also a healthy vegetable. It contains vitamins and microelements necessary for the human body.

Vitamin C	It has antioxidant properties, strengthens the immune system, and helps remove toxins from the body.
Vitamins B1, B2	Regulate metabolic processes and are necessary for healthy hair, skin and nails. Have a beneficial effect on work digestive system.
Vitamin PP	Regulates fat metabolism, normalizes blood pressure, improves blood circulation in capillaries.
Vitamin K	Ensures healthy bones and cartilage tissue, improves blood clotting, and prevents salt deposits on the walls of blood vessels.
Calcium and potassium	Regulate work cardiovascular system, help remove excess fluid from the body, participate in the formation of bones and cartilage tissue.

Daikon contains large number phytoncides – biologically active substances that have antibacterial properties. Regular consumption of this vegetable will be a good prevention against colds, disturbances in the digestive system. Daikon is rich in fiber. These are polysaccharide dietary fibers that stimulate intestinal motility, bind and remove toxic substances from the body.

Daikon is a root vegetable that is often referred to as "Japanese radish." It resembles a carrot in shape, but differs from it in its white color. The weight of one root vegetable can reach five kilograms, but daikon of a relatively small size appears on sale more often.

Japanese radish has a huge number of useful properties, and its composition includes not only traditional, but also rare components. The root vegetable is widely used in cooking and is used in folk medicine to achieve various effects from healing to weight loss.

Benefits of radish

In culinary recipes, not only the white parts of the vegetable are used, but also the tops. Green leaves are added to salads, fried or stewed.

Eating daikon does not cause discomfort, and regular introduction of it into the diet has a powerful healing effect on the body and the functioning of all internal systems.

Daikon has the following beneficial properties:

• beneficial effects on the human nervous system (it is believed that regular consumption of root vegetables promotes peace of mind);
• increased concentration and brain activity;
• strengthening effect on hair, teeth, nails and bone tissue (due to the high calcium content in the root vegetable);
• cleansing the kidneys and liver of harmful substances (including dissolving small stones and sand);
• prevention and treatment of diseases of the cardiovascular system;
• blocking the proliferation of harmful bacteria and microbes in the body;
• strengthening the heart and blood vessels;
• providing an antiseptic effect on the body;
• powerful antibacterial effect;
• improving the process of liquefaction of sputum;
• providing a diuretic effect;
• prevention of the formation of cancerous tumors (due to the high concentration of isojordanoic acid);
• satisfying the feeling of hunger;
• acceleration of the metabolic process in the body;
• improving food absorption;
• normalization of lung function (including their cleansing);
• removal of cholesterol and toxins from the body;
• help in the fight against excess weight;
• skin whitening effect (for example, in the presence of freckles or age spots);
• elimination of acne and other skin diseases (acne, pimples, ulcers);
• strengthening the immune system (increasing resistance to colds and viral diseases);
• promotion vitality(increased physical endurance and improved mood);
• removal of excess fluid and toxins from the body;
• elimination of symptoms of arrhythmia and tachycardia;
• normalization of the cell building process;
• purgation;
• increase in beneficial bacteria in the intestines;
• acceleration of wound healing, including purulent abscesses;
• breakdown of carbohydrates (including starch);
• accelerating the body's recovery process with different forms irradiation.

Daikon is included in numerous dietary nutrition programs to combat excess weight or diseases of internal organs.

It has been proven that Japanese radish accelerates the recovery process of the body in diseases such as diabetes mellitus, disorders of the heart and blood vessels, kidneys, liver or biliary tract. Daikon helps cope well with atherosclerosis or rheumatism.

The calorie content of 100 g of daikon is approximately 21 kcal. This feature allows you to introduce the root vegetable into the diet if you have problems with excess weight and follow dietary nutrition programs.

When combining daikon with other vegetables, for example in salads, it is necessary to take into account the performance of other ingredients.

Nutritional value daikon is (in 100 g):

• fats – 0 g;
• proteins – 1.2 g;
• carbohydrates – 4.1 g;

Daikon contains the following components:

• vitamins of various groups (especially vitamin C and B);
• calcium (among vegetables in terms of calcium content, daikon is one of the record holders);
• isoiordanoic acid;
• fiber;
• beta-carotene;
• magnesium;
• iron;
• selenium;
• chromium;
• phosphorus;
• potassium;
• sodium;
• copper;
• enzymes;
• pectins;
• phytoncides;
• minerals.

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Diseases are considered the main limitation in the use of daikon. gastrointestinal tract. If diagnoses of diseases of the intestines, esophagus, stomach or duodenum have been established, introducing this root vegetable into the diet is highly not recommended.

The main reason in this case is the high fiber content, which can not only negatively affect the digestive organs, but also complicate the treatment process. This component is quite difficult to digest, so daikon is not suitable for treating these abnormalities.

Daikon has a harmful effect if the following factors are present:

• tendency to heartburn;
• chronic liver and kidney diseases;
• chronic diseases of the digestive organs;
• serious disruption of the body's metabolic process;
• individual intolerance (including food rejection).

At excessive consumption daikon or introducing it into the diet if there are contraindications, the root vegetable can have the following effects:

• exacerbation of an existing disease;
• heaviness in the stomach;
• flatulence;
• irritation of the intestinal mucosa;
• bloating;
• violation of the acidity of gastric juice.

If daikon is grated for further consumption, then this should be done as early as possible. Do not leave the workpiece in the refrigerator or room temperature. Otherwise, not only the taste characteristics will be impaired, but also the effectiveness of the root crop.

The areas of application of daikon are varied. On the one hand, the root vegetable is considered good cosmetic product, on the other hand, it is often used to treat numerous diseases.

Japanese radish can be used in the form of face masks, mixtures for rubbing or lotions, an ingredient for making salads or juices. Fresh daikon has a powerful healing effect.

When exposed to heat treatment, root vegetables, like other vegetables, lose a significant part of the nutrients.

Daikon for weight loss:

• daikon juice before bed(the root vegetable must be grated and the juice squeezed out; during the diet, it is recommended to consume half a glass of it daily before bed; to soften the taste, you can mix it with carrot or sweet apple juice);
• vegetable salad with daikon(daikon goes well with numerous vegetables and any vegetable oil By introducing it into your daily diet, you can speed up the process of getting rid of extra pounds; it is advisable to consume root vegetables once a day throughout the diet).

Daikon in cosmetology:

• face mask (daikon should be grated, a small amount of sour cream or vegetable oil can be added to the ingredient, apply the resulting mixture in a thin layer to the skin of the face and rinse off after 20 minutes; if the skin is oily, then instead of these additional components it is better to use aloe juice or cream for existing skin type);
• washing with juice (daily washing with daikon juice helps to rejuvenate the skin, significantly improve its color and condition, tighten and increase its elasticity, the root vegetable should be grated and squeezed out the juice using gauze, to enhance the effect, you can wash off the remaining juice with cold milk and then with running water ).

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What is daikon, what is included in its composition, how this vegetable is useful for humans, how to prepare it correctly and who should not eat it, read in this interesting article.

Daikon is a subspecies of the familiar radish, more relevant as white radish, Japanese or Chinese radish.

You can find daikon in any large supermarket!

Some people are afraid to try something new, but with daikon this fear is unjustified.

The edible root is 20-40 cm long and up to 10 cm in diameter.

Its taste, compared to the classic round red radish, is milder.

Anyone who loves radishes will certainly be satisfied with their purchase. In addition, daikon looks very impressive on a plate.

Large white mugs will attract every guest!

Buying daikon

When purchasing white radish, the same rules apply as when purchasing other root vegetables.

Choose clean white roots that are firm and free of blemishes.

They can be stored in the refrigerator for more than a week.

Trim leaves before storing.

Contraindications

Benefits of radish

Every country has a vegetable crop that is so popular that it is on the table every day. In Russia it is potatoes, and in Japan it is daikon.

This is a radish that has a balanced composition, therefore it is grown and included in the daily diet by the Japanese due to its benefits.

It is noteworthy that daikon was bred on the basis of another vegetable of Chinese origin - loba. The root vegetable is becoming popular all over the world, and Russia is no exception.

The vegetable is often compared with its related fruits, but unlike radish, it does not contain mustard oils, and its dissimilarity with radishes is that the vegetable has a weak but very pleasant aroma.

It is noteworthy that the word “daikon” is translated as “big root.”

Macro- and microelementsUseful properties

calcium	participation in metabolism, reducing the risk of many diseases
potassium	maintaining the functioning of the heart and blood vessels
magnesium	reassurance nervous system, protein synthesis
iodine	help with thyroid function
selenium	inhibition of aging processes, prevention of cancer development
iron	acceleration of hematopoietic processes, ensuring tissue respiration
phosphorus	improving metabolism, maintaining optimal bone health
copper	synthesis of useful substances, conversion of iron into hemoglobin
sodium	maintaining water salt balance, improving kidney function

Mix grated vegetables - 0.5 kg of daikon and 1-2 carrots. Add 3 tbsp. l. mayonnaise and salt. Then keep it in the refrigerator for 5 minutes, after which it is decorated with dill and parsley.

Protection against cardiovascular diseases

Thanks to its ability to cleanse the body and remove toxins, daikon has a positive effect on blood vessels and the heart.

In folk medicine, the root vegetable is used to prevent cardiovascular diseases.

In addition, his medicinal properties include the following impacts:

1. Increases immunity and body defenses thanks to vitamin C.
2. Helps treat colds.
3. Liquefaction of sputum.
4. Removing waste and toxins from the body.
5. Daikon is a leader in the field of dissolving gall and kidney stones and preventing their formation.
6. Eliminate constipation.
7. Anti-inflammatory, antifungal, antibacterial action.
8. Lowers cholesterol, protects the heart.
9. Elimination of edema.
10. Disinfectant action.
11. Supports gallbladder function.

Daikon - benefits and harms, contraindications of white radish

Using daikon juice is good way detoxification of the body, treatment of flu, rhinitis, allergies, digestive disorders, osteoporosis, anemia.

It is suitable for overexertion; traditional medicine recommends the juice to normalize stools and get rid of excess weight.

The juice can be prepared in a juicer or by chopping the vegetable (for example, in a meat grinder) and squeezing out the liquid.

1 tbsp. mix juice with 1 tsp. honey Drink before meals 3 times a day.

Fresh root vegetables bring more benefits to the human body; they are used in cosmetology and are part of folk recipes from many diseases.

In folk medicine

Grated daikon is used to treat minor mechanical damage to the skin: abrasions, cracks. The crushed radish mass is applied to the damaged surface and fixed with a bandage. Apply grated daikon mixed with honey and water externally: 3 parts radish, 2 parts honey, 1 part water. This rubbing helps with radiculitis and rheumatism, reduces pain.

In old age, the lives of many people are complicated by atherosclerosis. It is enough to include radish salad in the menu to reduce the likelihood of its occurrence. The daily consumption rate is no more than 150 g.

To reduce blood sugar levels, take daikon juice daily. Daily norm– 6 tbsp. l. in three doses after meals. Squeezed radish juice can be stored in an airtight container for no more than a day. To improve bowel function, it is enough to drink juice at night; it acts as a mild laxative. The problem of constipation can be solved without the use of pills.

In cosmetology

Intestinal problems affect the condition of facial skin. Rashes, poor color, increased dryness or oiliness are signs of poor bowel function. To treat the skin, Japanese radish juice is prepared and rubbed on the face. Possible results from using daikon juice:

• disappearance of age spots;
• pore cleaning;
• removal of inflammation;
• reduction in the number of fine wrinkles;
• improvement of complexion.

External use of radish juice is no less effective than when taken orally. Daikon face masks enhance therapeutic effect fruit on the skin. To prepare the root vegetable, grate it on a fine grater (50 g), mix with olive oil (1 tsp). The mass is applied to clean facial skin and washed off after 20 minutes.

In cooking

There has been an increase in the popularity of daikon among chefs around the world. The more experienced the cook, the more skillfully the root vegetable is used. Bitterness is distributed unevenly in the pulp: the tops have more of it, the middle part is sweeter. This is taken into account when preparing Asian dishes.

Important! Helpful fresh salad, most of healing properties it loses 30 minutes after cooking.

Many people will find this hearty recipe for daikon salad with boiled chicken useful. For 200 g of radish you need:

• 150 g poultry meat;
• 2 pcs. tomatoes;
• 2 pcs. cucumbers;
• greens (basil, cilantro, mint).

You need to season with unsweetened yogurt, you will need 4 tbsp. l. Vegetables (daikon radish, cucumber) are cut into strips, the meat is separated into fibers by hand, the tomatoes are cut into thin slices, the greens are chopped. All ingredients are mixed and seasoned with unsweetened yogurt.

Easy-to-make spring vitamin salads are prepared from several vegetables, and the combinations with daikon can be very different. Many people like the taste of radish flavored with sesame seeds. The dish includes the following products:

• daikon – 300 g;
• white sesame – 2 tbsp. l;
• dill;
• green onion;
• parsley;
• cucumbers – 2 pcs. (not large).

For dressing you will need olive oil (3 parts) and soy sauce (1 part).

The cooking process will not take much time. Daikon can be thinly sliced ​​or grated using a coarse grater. Cucumbers are cut into slices, dill and onions are chopped. Place everything in a salad bowl, sprinkle with sesame seeds, and season with a mixture of sauce and butter.

In just 15 minutes you can prepare a side dish of daikon. For a dieter, it will be an excellent replacement fried potatoes. The dish turns out tasty and low in calories.

Product consumption for 1 serving of side dish:

• daikon radish – 350 g;
• bacon – 7 g;
• vegetable oil – 1 tbsp. l;
• seasonings to taste (pepper, salt);
• greens (parsley).

Daikon is cut into small pieces and fried in oil until translucent for 10 minutes over medium heat. At the end of cooking, the radish garnish is sprinkled with chopped bacon cubes and chopped parsley. The dish is consumed hot.

Overweight people need to eliminate high-calorie foods from their diet and replace them with healthy, low-calorie vegetables. Nutritionists encourage the consumption of root vegetables containing fiber.

To cleanse the body of toxins, drink radish juice. It is recommended to drink ½ glass of a freshly prepared drink after dinner, while achieving positive results:

• removal of excess fluid from the body;
• weight loss;
• purgation;
• reducing bad cholesterol levels.

It is important to drink smoothies from fresh cucumbers, radish juice, parsley.

The Japanese eat it raw and stewed, and add it to thick soups and sushi. The benefits and harms of daikon are constantly being reviewed. Freshly squeezed juices are especially popular - a source of vitamins and mineral compounds.

Daikon is valued not only for its nutritional properties, a vegetable with delicate taste also used in therapy and for the prevention of numerous pathologies.

Compound

The main advantage of daikon is that it can be stored for several months. Moreover, he does not lose his nutritional properties, and the concentration of biologically active substances in the root crop does not decrease at all.

The beneficial effect of Japanese radish for human health lies in its unique composition:

• fat-soluble vitamins A and E;
• the entire therapeutic line of B vitamins;
• ascorbic and nicotinic acids;
• minerals: molybdenum, iron, phosphorus, calcium, copper, potassium, fluorine, zinc;
• carotene immunostimulants;
• enzymes, enzymes, coarse fiber.

Interesting fact

An important feature of daikon is its ability not to accumulate toxic compounds. Heavy metals and radionuclides do not penetrate from the soil into the root crop. Japanese radish is a completely safe food product.

Daikon contains the rare trace element selenium. It is responsible for a person’s excellent mood and the ability to resist viral and bacterial infections. The combination of selenium and iodine allows the root vegetable to be used in the treatment of hypothyroidism.

Properties

Endocrinologists recommend daikon radish for the prevention and treatment of diabetes mellitus. Constant use of the vegetable, raw or baked, helps normalize blood sugar levels. In addition, the root vegetable contains a lot of fructose, an essential biologically active compound in the diet of diabetics.

Daikon is a low-calorie product (20 kilocalories per 100 g), so people who are watching their weight or trying to lose weight quickly include it in their diet. And coarse fiber perfectly cleanses the intestines of accumulated waste and toxins. Beneficial strains of bacteria settle in the vacated space.

Daikon reduces the content of harmful cholesterol in the blood and helps eliminate formed plaques. If there is a history cardiovascular pathologies or atherosclerosis, you should include the root vegetable in your daily diet.

When the juice is rubbed into the scalp, the following changes occur:

• hair growth accelerates;
• improves them appearance;
• dandruff disappears.

It is quite possible to get rid of ugly age spots. To do this, wipe areas of dark skin with a slice of daikon. Japanese radish juice has whitening and softening properties. After cosmetic procedures the spots completely disappear or become less noticeable.

The beneficial properties of daikon make it possible to use the vegetable for the treatment and prevention of pathologies of all human life systems. The root vegetable strengthens the immune system by ridding the body of harmful substances:

• metabolic products;
• pharmacological drugs;
• alcoholic drinks;
• toxic compounds of plant and animal origin.

This effect is possible due to the mild laxative and diuretic effect of Japanese radish. Microelements potassium and calcium help eliminate edema of various origins by removing excess fluid from tissue cells.

Daikon is very popular in Asian countries, especially in Japan, and this crop has been grown here for about 1000 years. In Japan, the right approach to choosing foods for a regular diet is very important, so vegetables occupy one of the main places in the standard diet. All this is not accidental - daikon is rich in nutrients and at the same time has a very balanced composition.

What is daikon

Daikon is a root vegetable that looks similar to a radish, but is usually larger in size. The first to cultivate this crop were the Chinese, but at the moment Japan is the leader in cultivation. The word “daikon” itself is translated from Japanese as “big root”. Daikon fruits can be very large, for example, some can reach half a meter in length and weigh more than 5 kilograms. The shape and color of the fruits may also differ, since these parameters depend on the variety. For example, a vegetable similar to a giant white carrot is called Aokubi, and one that is shaped like a turnip but has a pink core is referred to as the Sakurajima variety.

In Eastern European countries, the most common varieties are Terminator and Caesar, here they received simpler and more understandable names - sweet radish and white radish. Most often, daikon is consumed in its natural or ground form. In eastern countries, the product is pickled, included in salads, and also used as a side dish for stewed meat or fried fish dishes.

What is the difference between daikon and radish?

Daikon contains mustard essential oils are contained in minimal quantities, so this product is much more tender and tastier than the radish we are used to. The flesh of the vegetable is crispy and refreshing, the taste is sweetish in the upper part, and sharper near the root. Species that have small roots tend to have a milder and sweeter taste.

Composition and calorie content

100 g of product contains:

• calories – 21 kcal;
• proteins – 1.2 g;
• fats – 0 g;
• carbohydrates – 4.1 g;
• sugar – 2.5 g;
• vitamin C – 22 mg;
• folate – 28.0 mcg;
• calcium – 27 mg;
• iron – 0.4 mg;
• magnesium – 16 mg;
• phosphorus – 23 mg;
• potassium – 230 mg;
• copper – 0.1 mg.

The product contains vitamins A, B, H and PP. The vegetable is rich in various minerals, isorodanoic acid, as well as enzymes that help the body digest starchy foods.

Useful properties of daikon

General benefit

1. Supports respiratory health. Daikon has antibacterial and antiviral properties, making it an excellent product for maintaining respiratory and lung health. Infections typically cause an increase in mucus production, which can get into the airways and make breathing difficult. This problem is especially familiar to asthmatics or people suffering from chronic allergies. Daikon contains bioflavonoids - substances that improve lung function and reduce the frequency of asthma attacks.
2. Normalizes digestion. Daikon contains amylase and protease, enzymes that are involved in the breakdown of carbohydrates and proteins. The vegetable also boasts other enzymes responsible for the breakdown of fats. These factors make the product an excellent food, especially for people with digestive disorders. Daikon is also rich in fiber, which is extremely beneficial for maintaining healthy bowel function and preventing constipation. Dietary fiber helps retain water in the stool, which facilitates smoother passage of mass through the digestive tract.
3. Supports kidney health. The kidneys are responsible for filtering blood, recycling water, and bringing important nutrients into the bloodstream. Another important function This organ is responsible for excreting water-soluble waste. But the kidneys are not always able to process enough fluid, so the filtration rate decreases. In such cases, it is necessary to use external preparations, medicines or foods that can promote urination. Daikons are one of them, as they help naturally stimulate diuresis. This rids the body of waste accumulation in the kidneys and prevents the occurrence of kidney stones.
4. Reduces the risk of cancer occurrence and development. Studies have shown that daikon can be used as a preventive product against cancer, especially when it comes to stomach cancer. This product helps remove so-called nitrosamines, highly carcinogenic molecules that enter the body through smoked foods. It also contains numerous phenolic compounds that increase overall cancer resistance and reduce harmful effects free radicals on cells.
5. Strengthens the immune system. Daikon is rich in vitamin C, one of the most effective nutrients for strengthening the immune system. Vitamin C helps the body produce white blood cells and has antioxidant effects. Oxidation damages DNA and often provokes the formation of defective cells, which over time can transform into malignant ones. With regular consumption of daikon, these harmful effects can be avoided. It can also be noted that the body begins to fight infections more effectively, so the duration of illnesses is reduced, and the risk of complications is minimized.
6. Helps maintain blood pressure levels. Daikon contains potassium, a mineral involved in regulating blood pressure and maintaining healthy blood vessels. Potassium helps relax blood vessels and also helps remove accumulated water in the body, thereby maintaining normal blood pressure.
7. Helps blood formation. The process of formation, development and maturation of blood requires the participation of various vitamins and minerals. Among them are iron and copper, which are precisely contained in daikon, and in the optimal quantity for this. This vegetable can also help prevent anemia and increase energy levels by improving oxygen supply to cells.
8. Supports brain and nervous system health. The causes of dysfunction of the nervous system and brain are often excessive stress and oxidation. At the same time, the body begins to produce substances that destroy brain cells and provoke a decrease in cognitive functions. One such compound is homocysteine. To prevent such conditions, it is recommended to include daikon in your diet. The folates contained in this vegetable break down homocysteine, so it cannot perform its harmful function for the body. Regular consumption of daikon will help satisfy the body's needs for folic acid and will reduce the risk of neurodegenerative diseases such as Alzheimer's and Parkinson's disease.
9. Has anti-inflammatory properties. Anti-inflammatory compounds, which are found in abundance in daikon juice and in the roots and leaves of the plant, help reduce inflammation in the body. Vegetable renders a number positive effects on the body, supports heart health, reduces the risk of developing arthritis, helps treat gout, and also relieves pain from injuries and muscle strains.
10. Supports bone health. Daikon is an excellent source of calcium. It is essential for bone health as it helps prevent osteoporosis and other bone diseases. Including daikon in your diet will significantly slow down the aging process of bones and help maintain healthy image life.
11. Good for the skin. Regular consumption of daikon helps prevent wrinkles and dark spots, improves skin color, and also regulates blood circulation.

For women

Women, as a rule, are concerned not only about their health, but also about their appearance. Daikon is the right product to solve both problems. It will help cope with extra pounds, support the functioning of processes associated with the breakdown of fats, and also cleanse the body of toxins and waste. Experts recommend that women consume daikon during menstrual cycle, especially in case of heavy blood loss.

For men

Regular consumption of daikon will significantly increase male potency and will have a general strengthening effect on the body. This product will provide you with all the necessary minerals and vitamins, which will have a positive effect on sexual desire. Daikon will stimulate blood flow in the genitals, so this vegetable is especially useful for men who work at the computer or those who spend most of their lives driving a car.

During pregnancy

During pregnancy, women, as a rule, revise their usual diet, so you need to be absolutely sure that all the products on the menu will not cause harm. Daikon is not prohibited for use by pregnant women, especially in the first stage. Folate, found in the vegetable, is one of the most important nutrients that helps ensure a healthy pregnancy.

This product also has diuretic properties, helps relieve swelling and rids the body of toxins. Minerals help maintain normal general condition of the expectant mother. But it is also important to note the restrictions associated with the use of this product. Daikon may stimulate smooth muscle activation, which may increase the risk of miscarriage. Also, sometimes discomfort in the intestines may occur due to excessive gas formation. If you consume a lot of vegetables, you may experience sleep disturbances or irritability. Therefore, it is recommended to eat no more than 100 g every 3-4 days.

When breastfeeding

Nursing mothers are not recommended to include daikon in their diet for at least 2 months after giving birth. Starting from 3–4 months, internal organs The baby involved in the digestion process will already be able to normally perceive changes in the composition of mother's milk. Sometimes children refuse to eat if they feel that the taste has changed. In any case, daikon period breastfeeding will benefit the body of mother and child. But the product must be administered in small portions and the baby’s reaction must be monitored.

For children

Although daikon contains practically no mustard oil, it will not be easy for a child’s body to digest and absorb all the fiber contained in this vegetable. Fresh product can be included in children's diet from 3 years of age. You need to start with small portions.

When losing weight

Good digestion is the key to effective loss of extra pounds without harm to health. Daikon is an excellent product that will help normalize digestion and promote a more effective removal of toxins and waste from the body. It is also worth noting that this vegetable contains very little cholesterol, carbohydrates and calories, but is rich in fiber and other nutrients that make it ideal for weight loss. The product contains only 21 kcal, so it can be included in any diet. Fiber saturates the body well, relieves hunger, cleanses the intestines, stimulates the functioning of the digestive system and speeds up metabolism. At the same time, the use of daikon should be limited if there are problems with the digestive system.

Daikon is also used in the field of medicine. For example, remedies are made from the roots of this plant to treat various disorders in the body. The juice and leaves can be used to treat constipation. For faster and more effective healing of purulent wounds, lotions made from the pulp of this vegetable are suitable. It will be enough to grate the fruit and apply it to the damaged area.

Daikon is also used to relieve arrhythmia. The product has antibacterial and antiviral properties, so it is sometimes used to treat colds.

For diabetes

Daikon is allowed to be included in the diet menu for diabetes, since the vegetable does not increase blood sugar levels. This product has properties that slow down the absorption of sugars and maintain insulin stability. These factors have a significant impact on the course of the disease and prevent potential complications.

Important: Glycemic index of daikon is 15 units.

For pancreatitis

Experts confidently declare that daikon is an unacceptable product for use for pancreatitis. Moreover, this applies to all stages of the disease, that is, during the period of remission, and even more so during an exacerbation, this product cannot be eaten.

For gastritis

In case of exacerbation of gastritis, daikon is strictly contraindicated for use. But during the transition period of the disease or in the remission stage, the restrictions are relaxed. In this case, it is necessary to take into account the type of gastritis.

At increased acidity From the diet you need to exclude foods that stimulate gastric secretion. This group of products also includes daikon, so you shouldn’t add it to your menu. However, if the acidity in the stomach is low, then daikon can be consumed, but only during a period of stable remission and in small portions. The patient needs to monitor his reaction to the product. If any discomfort arises after eating, you will have to refuse it.

For gout

Gout occurs as a result of the accumulation of uric acid crystal deposits in the soft tissues or joints. Sometimes this unhealthy condition leads to other diseases, such as arthritis, which manifests itself in the form of swelling, stiffness and pain in the joints. Daikon is very low in purines, substances that increase uric acid levels and worsen gout symptoms. Therefore, consuming foods low in purines may help prevent the condition from getting worse. It is important to understand that daikon cannot serve as a medicine or treatment for gout, so you should not use it instead of drugs intended for this.

Daikon in cosmetology

In addition to the fact that daikon helps cleanse the body from the inside, it also does an excellent job of cleansing the skin. In the field of cosmetology, vegetable juice and puree are often used. Depending on your skin type, other ingredients may be used with this product. For example, for oily skin, a product with cucumber or aloe juice is suitable, and for dry skin, you can use sour cream or olive oil, this will add additional hydration.

Daikon helps improve skin health for several reasons:

1. Vitamins A, K and C and antioxidants contained in the vegetable protect the skin from various skin diseases and inflammations, and also stimulate cell regeneration.
2. Vitamin C, phosphorus and zinc keep skin fresh for a long period of time.
3. The vegetable also contains water, which helps avoid flaking and dry skin.
4. Iron is a mineral that strengthens skin, hair and nails.
5. Daikon is rich in fiber, which helps remove toxins from the body, resulting in clearer skin.
6. The vegetable has disinfectant properties, so this product can be used as effective means for the treatment of insect bites, and it also helps get rid of pimples and blackheads.

Harm and contraindications

In addition to its benefits, daikon also has properties harmful to the human body. Daikon is contraindicated for use by people suffering from diseases of the gastrointestinal tract. The vegetable contains difficult-to-digest fiber, which can cause flatulence and indigestion.

Also, this product should not be eaten if you have a stomach ulcer or gastritis. In the absence of the listed contraindications, daikon can be consumed, but only in moderation.

When choosing daikon, you need to pay attention to the skin; it should be intact and slightly shiny. When pressing on the fruit, it should not be too soft, since in this case the vegetable is most likely already limp. It is also advisable to see the inside of the fruit, so if possible, cut it open. A quality vegetable has moist and homogeneous flesh.

Fresh vegetables can be stored both in the refrigerator and in the cellar. The main condition is the minimum amount of light and heat. A box or box is suitable for storage; it is important that sawdust or sand is poured at the bottom. This will help keep the vegetables from drying out and keep them fresher. for a long time. In such conditions, daikon can be stored for 5–6 months, depending on the variety.

Some varieties are less shelf-stable and therefore cannot retain their properties for more than one and a half to two months, while others, on the contrary, are more durable. If the fruit shows the first signs of rotting, it means it is already spoiled. If the vegetable is stored in the refrigerator, then each fruit should be wrapped in film, and holes must be made in it in order to ensure normal air circulation. This procedure will help extend shelf life and avoid air condensation. It is recommended to check vegetables regularly and throw away any that are too soft or rotten. Sometimes a dish requires only one part of the fruit, while the second remains unused. In this case, the remaining half should be wrapped in film and put back in the refrigerator, in the vegetable compartment.

If it is not possible to store the product either in the refrigerator or in the cellar, then this can be done directly on the balcony. The main thing is to cover the daikon so that it does not freeze.

What can be prepared from daikon: recipes

There is a fairly wide range of dishes that contain daikon. Juicy fruits can be stewed, pickled, and added to soups and salads. Before preparing the dish, the vegetable must be washed and the edges removed on both sides. Then the root vegetable is peeled, and it is important to cut it off at the very top, removing a small layer, since the peel contains many useful substances.

Daikon can also be used as table decoration. Despite the fact that daikon is used in in different forms, the greatest benefit can be obtained from the raw product. For example, an excellent appetizer will come from a root vegetable chopped on a coarse grater with the addition of lemon juice and greenery.

You can also make a variety of salads from this vegetable. Cabbage, cucumbers, carrots, olives, and tomatoes go well with daikon. It can be included in cottage cheese and cheese dishes, and can also be used with meats such as beef and corn. Vegetables are also great for desserts. They can be mixed with fruits, nuts and honey. It should be borne in mind that dishes with chopped daikon fruits must be eaten almost immediately, since they taste qualities get lost pretty quickly.

Chicken and daikon salad

Ingredients:

• chicken breast – 1 pc.;
• daikon – 1 pc.;
• tomatoes – 3 pcs.;
• onion (red) – 1 pc.;
• garlic – 2 teeth;
• cucumbers – 1 pc.;
• lemon – 0.5 pcs.;
• yogurt (natural) – 250 g;
• dill.

How to cook:

1. Place chicken breast into boiling water over low heat. Cover with a lid and cook for 50–60 minutes. It is better not to remove the skin or bone from the breast, as this will make the meat more tender.
2. Peel the daikon and grate it (like a Korean carrot) or cut it into strips. Cut the tomatoes into cubes.
3. Prepare salad dressing. Grind the cucumber on a coarse grater, add finely chopped garlic, yogurt, dill and squeeze out lemon juice.
4. After the chicken meat has cooled, disassemble it into fibers.
5. Mix vegetables with meat, add dressing.

Pickled carrots with daikon

Ingredients:

• water – 1 tbsp.;
• vinegar - 0.25 tbsp.;
• sugar – 2 tbsp;
• salt – 2 tsp;
• carrots – 250 g;
• daikon – 250 g.

How to cook:

1. Cut carrots and daikon into thin strips.
2. Put the water to boil, heat until warm.
3. Add vinegar, salt and sugar to water.
4. Stir until the sugar is completely dissolved.
5. Place carrots and daikon in prepared jars.
6. Pour the marinade into the jars, close them tightly and let it brew.

1. Daikon is also called “white radish”, as well as Chinese or Japanese radish.
2. The most common variety in the world is Aokubi-daikon. The fruits are shaped like an oblong thin carrot.
3. The most unusual variety Daikon is considered Sakurajima. The fruits are similar in shape to turnips, and they are quite large, can reach half a meter in diameter and weigh 40 kg.
4. Daikon is actively used as a material for carving. The pulp of the fruit is quite dense and white in color, so it makes excellent crafts and figurines.
5. The fruit has a more delicate taste, unlike radishes and radishes, so it is considered a more versatile vegetable. Fresh fruits can be consumed either individually or together with sour cream, or included in various salads.
6. Daikon is typically found in the diets of millions of people living in Asia. For example, in China, pies with daikon are in great demand, and in Korea, kimchi is made from it. Japanese chefs serve the product raw with various fish dishes, soups and sushi. In addition, daikon is found in traditional Vietnamese and Tibetan cuisines.

The Japanese have long appreciated the benefits and harms of daikon radish, because people of the East know how to use the healing properties of plants, including them in their daily diet. This root vegetable is present as an ingredient in many Chinese and Korean dishes. Eastern people are practical, they use not only the white pulp of the radish, they use everything: tops, roots, leaves.

The beneficial properties of radish are determined by their nutritional value, taste, and nutrient composition. It’s not for nothing that nutritionists value daikon: radish fully meets the body’s physiological needs for proteins and carbohydrates, and there are no fats in the pulp.

Just a note. 100 g of daikon pulp contains 1.2 g of protein, 4.1 g of carbohydrates and only 21 kcal. When protein is broken down, 5 Kcal is released, carbohydrates - 16 Kcal.

In percentage terms, the energy value of radish can be expressed in numerical terms: carbohydrates 77.4%, proteins 22.6%. Its biochemical composition:

• fiber;
• enzymes;
• pectins;
• phytoncides;
• microelements;
• vitamins.

When developing diets for weight loss, nutritionists take into account the low calorie content of the vegetable and the complex of useful components included in its composition.

Useful properties of daikon

Radish is good for health for people of any age. Daikon has valuable medicinal properties:

• The potassium it contains has a positive effect on heart function and reduces swelling;
• complex of B vitamins normalizes the functioning of the nervous and endocrine systems, regulates insulin production;
• iron serves to prevent anemia and is involved in the synthesis of hemoglobin;
• Vitamin C protects against colds and stimulates the immune system;
• the root contains iodine, which is necessary for the thyroid gland;
• phosphorus is necessary for humans to be active brain activity, formation of bones, teeth, its amount in 100 g of pulp is 28 mg;
• enzymes help digest food containing starch;
• the phytoncides contained in the pulp have a bactericidal effect;
• Pectins lower cholesterol and glucose levels in the blood.

Eating raw radish helps cleanse the body of harmful toxins and waste. This is facilitated by cleansing the intestines with fiber. By ridding the body of harmful substances, radishes reduce the load on the liver. Scientists have found a unique anti-cancer agent in the vegetable - isorodanoic acid, so consuming the root vegetable serves as a prevention of cancer.

General benefit

Analysis of the composition helps to understand how radish is useful for humans. Its use has general benefits for all people:

• strengthens the immune system;
• reduces excitability, calms the nervous system;
• helps to get rid of excess weight;
• cleanses the body (kidneys, liver, intestines).

Selenium (Se) is especially useful for older people, because over the years its content in the body naturally decreases. Regular consumption of daikon reduces the risk of cancer. Selenium helps prevent cancer:

• digestive system;
• prostate;
• colon;
• uterus

Selenium is actively involved in the formation of cartilage in the spine and joints. This element is necessary in the treatment of osteochondrosis. By eating root vegetables, people compensate for calcium deficiency and prevent the development of osteoporosis. Eating dishes with Japanese radish contributes to the overall health of the body, and the protein lysozyme accelerates the recovery process from influenza and acute respiratory viral infections. It has been proven that the vegetable is equally beneficial for both women and men.

What is useful for women

Most women care not only about their health, they are equally concerned about their appearance. Daikon is useful during fasting days and weight loss diets. When adding radish to the diet for a long time, weight loss occurs, and the juice of the root vegetable cleanses female body from toxins and promotes better breakdown of fat.

During pregnancy, women are allowed to eat daikon raw; it has diuretic properties, helps get rid of edema, alleviates the symptoms of toxicosis, and replenishes calcium deficiency.

What is useful for men

In eastern countries, the root vegetable is considered an aphrodisiac. Men who eat fresh, canned, or pickled radishes do not complain about potency. Medicinal properties Daikon tea promotes men's health, improves blood flow in the genital area, reduces the risk of diseases of the genitourinary system, and speeds up their treatment.

For men who lead a healthy lifestyle, daikon dishes help them stay in shape, control weight, and avoid overeating. It is useful to consume the root vegetable for men prone to obesity, those who move little, spend a lot of time at the computer or driving a car.

Using daikon

Fresh root vegetables bring more benefits to the human body; they are used in cosmetology and are included in folk recipes for many diseases.

In folk medicine

Grated daikon is used to treat minor mechanical damage to the skin: abrasions, cracks. The crushed radish mass is applied to the damaged surface and fixed with a bandage. Apply grated daikon mixed with honey and water externally: 3 parts radish, 2 parts honey, 1 part water. This rubbing helps with radiculitis and rheumatism, reduces pain.

In old age, the lives of many people are complicated by atherosclerosis. It is enough to include radish salad in the menu to reduce the likelihood of its occurrence. The daily consumption rate is no more than 150 g.

To reduce blood sugar levels, take daikon juice daily. Daily norm – 6 tbsp. l. in three doses after meals. Squeezed radish juice can be stored in an airtight container for no more than a day. To improve bowel function, it is enough to drink juice at night; it acts as a mild laxative. The problem of constipation can be solved without the use of pills.

In cosmetology

Intestinal problems affect the condition of facial skin. Rashes, poor color, increased dryness or oiliness are signs of poor bowel function. To treat the skin, Japanese radish juice is prepared and rubbed on the face. Possible results from using daikon juice:

• disappearance of age spots;
• pore cleaning;
• removal of inflammation;
• reduction in the number of fine wrinkles;
• improvement of complexion.

External use of radish juice is no less effective than when taken orally. Daikon face masks enhance the healing effect of the fruit on the skin. To prepare the root vegetable, grate it on a fine grater (50 g), mix with olive oil (1 tsp). The mass is applied to clean facial skin and washed off after 20 minutes. To rejuvenate the skin, use a daikon mask containing honey. To prepare it, use the pulp of a medium-sized root vegetable mixed with 1 teaspoon of honey.

In cooking

There has been an increase in the popularity of daikon among chefs around the world. The more experienced the cook, the more skillfully the root vegetable is used. Bitterness is distributed unevenly in the pulp: the tops have more of it, the middle part is sweeter. This is taken into account when preparing Asian dishes.

Important! Fresh salad is healthy; it loses most of its healing properties 30 minutes after preparation.

Many people will find this hearty recipe for daikon salad with boiled chicken useful. For 200 g of radish you need:

• 150 g poultry meat;
• 2 pcs. tomatoes;
• 2 pcs. cucumbers;
• greens (basil, cilantro, mint).

You need to season with unsweetened yogurt, you will need 4 tbsp. l. Vegetables (daikon radish, cucumber) are cut into strips, the meat is separated into fibers by hand, the tomatoes are cut into thin slices, the greens are chopped. All ingredients are mixed and seasoned with unsweetened yogurt.

Easy-to-make spring vitamin salads are prepared from several vegetables, and the combinations with daikon can be very different. Many people like the taste of radish flavored with sesame seeds. The dish includes the following products:

• daikon – 300 g;
• white sesame – 2 tbsp. l;
• dill;
• green onion;
• parsley;
• cucumbers – 2 pcs. (not large).

For dressing you will need olive oil (3 parts) and soy sauce (1 part).

The cooking process will not take much time. Daikon can be thinly sliced ​​or grated using a coarse grater. Cucumbers are cut into slices, dill and onions are chopped. Place everything in a salad bowl, sprinkle with sesame seeds, and season with a mixture of sauce and butter.

In just 15 minutes you can prepare a side dish of daikon. For a dieter, it will be an excellent substitute for fried potatoes. The dish turns out tasty and low in calories.

Just a note. When heat treated, the bitterness from the radish pulp disappears.

Product consumption for 1 serving of side dish:

• daikon radish – 350 g;
• bacon – 7 g;
• vegetable oil – 1 tbsp. l;
• seasonings to taste (pepper, salt);
• greens (parsley).

Daikon is cut into small pieces and fried in oil until translucent for 10 minutes over medium heat. At the end of cooking, the radish garnish is sprinkled with chopped bacon cubes and chopped parsley. The dish is consumed hot.

In dietary nutrition

Overweight people need to eliminate high-calorie foods from their diet and replace them with healthy, low-calorie vegetables. Nutritionists encourage the consumption of root vegetables containing fiber.

To cleanse the body of toxins, drink radish juice. It is recommended to drink ½ glass of a freshly prepared drink after dinner, while achieving positive results:

• removal of excess fluid from the body;
• weight loss;
• purgation;
• reducing bad cholesterol levels.

It is important to drink a smoothie made from fresh cucumbers, radish juice, and parsley.

Harm of daikon

Consuming daikon radish in moderation is not harmful. Unpleasant sensations in the form of bloating are possible when overeating. There are contraindications for people with the following diseases:

• stomach and duodenal ulcers;
• chronic gastrointestinal diseases;
• individual intolerance;
• thyroid dysfunction;
• stones in the bile ducts.

It is necessary to observe the measure for patients with gout and with a diagnosis of urolithiasis. Signs of overeating daikon: flatulence, irritation of the gastrointestinal mucosa.

How to choose Japanese radish

When choosing radishes, you need to analyze the condition of the tops. Fresh, green tops are a sign of a high-quality root crop. The daikon peel should be smooth, without dents or bulges, and the flesh should be dense, elastic, and heavy.

Growing daikon on the site

In Japan, daikon is grown on an industrial scale. When growing radishes in the country, you need to follow simple rules:

• prepare the soil (the root crop grows well in loose soil);
• observe crop rotation (do not plant after cruciferous crops);
• sow seeds from late June to mid-July;
• organize regular and abundant watering.

Important. With rare watering, the size of the daikon is small and the flesh is dry.

Radishes can be grown in regions where summers are cool. In temperate climates, vegetable growers manage to collect giant specimens.

Collection and storage

Radishes should be stored at a temperature no higher than 5 °C. The cellar or vegetable compartment of the refrigerator is suitable for this purpose. Compliance with the recommended temperature conditions guarantees the protection of fruits from white rot and extends the shelf life. Harvesting begins 1.5-2 months after planting. The exact timing depends on the radish variety planted. Work is carried out in dry weather. Only healthy radish fruits without signs of rot or mechanical damage are lowered into the cellar.

Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish or lobo, is very popular in Asian cuisines. This tasty and healthy vegetable looks like a large and voluminous white carrot. It has a number of benefits, but it can also present unpleasant surprises for those who do not know how to use it. Therefore, let's figure out what daikon is, the benefits and harms of which should be carefully studied before it gets to your table.

What is daikon?

As you already understand, daikon is a type of radish. When raw, it has a sweet and slightly spicy, but not bitter taste, as it does not contain mustard oils. Greens, on the other hand, are very spicy, but become more tender when cooked. Daikon is softer than regular red radish, but still very crunchy and juicy. The smell usually depends on the variety of root vegetable, with some varieties having a more pronounced aroma.

Daikon is considered a winter radish because it grows slower than spring varieties. It is sown in mid to late summer and harvested in cool weather. In addition to food, daikon is also used in external treatment and cosmetology.

Benefits of daikon

This vegetable is valued for vitamin composition, saturation with macro- and microelements, which together constitute the beneficial properties of daikon. Japanese radish contains almost a complete bouquet of minerals necessary for excellent immunity. It contains potassium, phosphorus, calcium, sodium, copper, iron, zinc, manganese, chlorine, and sulfur. Many of these elements work on cellular level, promoting overall health.

In addition, the benefit of daikon is that it helps to better absorb foods with a large amount of starch, inhibits the development of bacteria, cleanses the body of toxins, and when consumed regularly, removes unnecessary fluid and harmful cholesterol.

It is also a good source of iodine, B vitamins, and contains as much as 30 mg of vitamin C per 100 g, which is 27% of the recommended daily intake. Daikon also contains the active enzyme myrosinase, which may help prevent some forms of cancer.

With the complete absence of fat, the calorie content of daikon is very low, only 18-21 kcal per 100 grams, which allows it to be considered a dietary product.

Harm of daikon

No matter how useful this vegetable is, it has its contraindications. First of all, this root vegetable is not recommended for people with gastrointestinal diseases, since a large amount of fiber complicates digestion, putting additional stress on the stomach and intestines.

You should absolutely not use daikon if you have gastritis, ulcers, gout, or metabolic disorders. The harm of Japanese radish when consumed excessively manifests itself in the form of flatulence and indigestion.

How to use daikon?

Daikon can be eaten raw, boiled or stewed. As a rule, it is peeled before use, but this is not necessary, because the skin of white radishes is quite edible. Daikon root can be thinly sliced ​​for garnishing or making crunchy and spicy marinades, chopped for salads, grated for sandwiches, or used in a number of soups, stews, and savory baked goods.

Its greens can also be added to various cold and hot dishes. And fresh daikon shoots (kaivare) are a popular garnish for salads, vegetable rolls and sushi.

Simple and delicious recipes with daikon

A great option for breakfast or a healthy snack for vegans and more is a bowl with fresh vegetables, herbs and avocado.

You will need:

For the filling:

• 200 g very firm tofu cheese
• 1 large daikon
• 1 medium cucumber
• 1 medium carrot
• 2 red radishes
• ½ avocado
• ¼ cup cilantro
• 1 shallot
• 2 tbsp. l. roasted cashew nuts
• olive oil
• sea ​​salt
• lime wedges and mint leaves for serving

For refueling:

• 2 tbsp. l. soy sauce
• 2 small cloves of garlic
• 4 tsp. fresh lime juice
• 4 tsp. rice vinegar
• 1 tbsp. l. cane sugar (can be replaced with maple or agave syrup)
• ¼ glass of water
• 1½ tbsp. l. cashew (or peanut) butter

Preparation:

1. Preheat the oven to 200°C. Line a baking sheet with parchment paper and place tofu cut into large cubes. Drizzle with a little olive oil and sprinkle with a generous pinch of salt. Bake for 15-17 minutes until golden brown around the edges. Remove from the oven and let cool.
2. Make a gas station. In a small bowl, combine soy sauce, minced garlic, lime juice, rice vinegar, sugar and water. Then add cashew butter and mix well. Season to taste and set aside.
3. Using a spiralizer, cut the daikon and cucumber into thin “noodles” and the carrots into thin slices.
4. Next, form a bowl: lay out vegetable “noodles” of daikon and cucumber, carrot ribbons, pieces of regular radish, diced avocado, cilantro, shallots, tofu and cashews.
5. Serve the bowl with cashew butter sauce and garnish with mint leaves and lime wedges.

This traditional soup Asian cuisine is very easy to prepare and requires a minimum set of ingredients.

You will need:

• 400 g beef
• 1 large daikon
• dry scallops (optional)
• leek to taste
• fresh parsley or cilantro for garnish

Preparation:

1. In a large saucepan, boil the meat until half cooked.
2. Wash and peel the white radishes and cut into large pieces.
3. Chop the onion and herbs.
4. Add all ingredients (except herbs) to the meat broth, salt to taste and add your favorite spices. Bring to readiness as you would a regular soup. Ready dish sprinkle with cilantro or garnish with parsley and serve hot.

If you like it spicy, try this one. delicious salad of carrots and daikon with a simple sesame oil dressing.

You will need:

• 1 medium sized daikon
• 1 carrot
• 1-2 Thai chili peppers (can be replaced with chopped green onions)
• 1 tbsp. l. Sahara
• 1 tbsp. l. rice vinegar
• 1 tbsp. l. sesame oil
• handful of toasted sesame seeds

Preparation:

1. Peel well-washed white radishes and carrots and cut into thin “spaghetti” using a spiral cutter.
2. Transfer them to a deep salad bowl and sprinkle with chopped Thai chilies (or chopped green onions for a less spicy version).
3. Add sugar, rice vinegar, sesame oil and sesame seeds to taste, mix well and let sit for 10 minutes before eating to allow the salad to absorb the flavor.

Bon appetit!

Daikon or Japanese radish can no longer be classified as exotic products, since the vegetable is well known to Russians. Many people prepare salads and other dishes from it. In this regard, we recommend that you learn about the beneficial properties of daikon and contraindications to its use, chemical composition, methods of use in order to use it for health benefits.

Daikon is a subspecies of radish. The plant belongs to the Brassica family. Like radish, it forms a root vegetable, but unlike it, it does not have a mustard taste or pronounced aroma.

The pulp of daikon is dense, but very juicy, tender, without bitterness. Root vegetables grow long and thick. Some specimens can reach a length of 0.6 m and a weight of 0.5 to several kilograms. Despite such significant size, daikon grows quickly - root crops can be harvested 2-2.5 months after the seeds have sprouted. The shape of root vegetables can be round, cylindrical and elliptical, but the cylindrical shape is most common.

The Japanese are very fond of the vegetable; it is included in their daily diet fresh in salads and in fermented form as part of preparations with other vegetables. But the popularity of Japanese daikon radish is not limited to this country. It is grown in China, Korea, Southeast Asian countries, Europe and America. Some amateur gardeners cultivate this crop in Russia.

Calorie content and chemical composition

The chemical composition of daikon is represented by the following compounds:

• proteins – 1.2 g;
• carbohydrates – 4.1 g;
• fats – 0 g;
• vitamins of group B, C, PP, E;
• macro- and microelements F, Mg, K, Fe, Se, Cu, I, Na, Cr, Mo;
• fiber.

The vegetable contains phytoncides, enzymes, pectins, and antioxidants.

Daikon is a low-calorie product; 100 g of raw vegetable contains only 21 kcal. The low calorie content of daikon allows it to be included in the diet of overweight people and in various dietary programs. The nutritional value of white radish, like all vegetables, consists of vitamins and minerals, easily digestible proteins, simple carbohydrates, and dietary fiber.

What are the benefits of daikon for the human body?

The benefits of daikon are not only that it is a tasty vegetable, but also that it allows you to treat and prevent diseases. The white root vegetable heals the human body by removing toxic substances formed during metabolism, processing medications, alcohol, and toxic compounds of animal and plant origin. This effect becomes possible due to its laxative and diuretic effects, as well as cleansing the intestines with fiber.

The root vegetable helps eliminate swelling of various etiologies, treats the organs of the urinary system, eliminating inflammatory processes in them during cystitis, pyelonephritis, glomerulonephritis, and restores normal urination if it is impaired.

The health benefits of daikon are manifested in its phytoncidal properties, so this vegetable will be useful for colds and respiratory diseases. Fresh root vegetables, consumed orally, will help eliminate cough, remove mucus accumulated in the respiratory tract, and make breathing easier.

Daily consumption of freshly squeezed daikon juice will have a beneficial effect on the functioning of the liver, kidneys, and pancreas - under its influence, the production of enzymes and the processing of substances in the liver cells is accelerated, sand is removed from the kidneys, and bile does not stagnate in the gland. It also has a very good effect on the skin: it heals wounds, including infected ones, and treats skin diseases, such as acne and inflammation.

One cannot fail to mention the beneficial properties of daikon for the health of the nervous system. After consuming Japanese radish, nervous excitability, irritability, and anxiety decrease, memory becomes sharper, the ability to concentrate increases, and the productivity of brain activity increases. A person's mood and activity increase. But the vegetable has a particularly good effect on sleep, which becomes calm and more productive; a person wakes up rested and cheerful. Daikon is also useful for the human body because it prevents diseases of the heart, blood vessels, as well as the appearance of neoplasms on organs, and in case of hypofunction of the thyroid gland, it stimulates the production of iodine-containing hormones.

For women, daikon is valuable because it has a strengthening effect on teeth, nails, hair, bones (thanks to calcium), whitens the skin, removing age spots and freckles. Well, for those ladies who are not averse to parting with excess weight, the vegetable will help fulfill this intention. For pregnant women, consuming daikon will help cope with edema, symptoms of toxicosis, and contribute to the normal development of the fetus, providing it with vitamin B9, calcium and selenium. It is also useful to consume Japanese radish for older women to prevent osteoporosis, arthrosis and arthritis.

For men, the benefit of white radish is, first of all, that it increases potency, improves the composition of sperm, thereby enhancing the health of the reproductive system. In addition, fresh daikon helps to cope with a hangover, which is also important.

Methods of application

Japanese radish, or as it is also called, Chinese radish, is widely used in folk medicine as a raw material for the preparation of medicines, in cosmetology, and, of course, in cooking.

In folk medicine

Fresh and baked daikon radish is used for treatment and prevention diabetes mellitus. Its constant use helps normalize sugar and saturates the body with fructose, an essential compound for diabetics. Fiber cleanses the intestines well of toxins accumulated in it and promotes the proliferation of beneficial microflora.

Daily consumption of medicinal daikon is recommended for the prevention of vascular diseases associated with the accumulation of bad cholesterol and heart disease associated with rheumatic lesions.

An infusion of white radish tops is considered an excellent remedy for constipation and for normalizing intestinal function. It is prepared from 1 tbsp. l. fresh leaves, which are poured with 1 cup of boiling water. Take 3 times a day.

Daikon helps against arrhythmia and tachycardia; for this, drink fresh juice, 1 tbsp. l. 3 times a day. For colds, fresh juice mixed with honey will help; for anemia, a mixture of grated daikon, beets and carrots, taken in equal quantities (drink 1 tablespoon 3 times a day for 2 months). For joint diseases, you can prepare a tincture for rubbing from 3 parts daikon, 2 parts honey, 1 part vodka.

In cosmetology

Fresh daikon juice, if applied daily to problem skin, will help clear it of rashes, acne and significantly improve its condition, whiten, soften and increase its elasticity. This is especially true for dark age spots, which disappear if you rub them with a fresh slice of daikon more often. In addition, the pulp from this vegetable can be added to masks for the face and scalp along with vegetable oil or sour cream. For oily skin, sour cream and butter should be replaced with aloe juice.

When losing weight

Daikon radish is often used for weight loss due to its low calorie content. The vegetable reduces weight due to the lack of fats and carbohydrates, but a sufficient amount of fiber and water. Therefore, if you replace your usual high-calorie foods with white radish, you can gradually reduce your weight and bring it back to normal. But to do this, you need to eat daikon every day for several months, or drink its juice at night (0.5 cups). It is not difficult to prepare a dish of daikon for weight loss - it goes well with many vegetables and vegetable oils.

In cooking

In Japan and China, white radish is eaten almost daily. These and other Asian countries have developed many ways to prepare daikon. For example, in Japan it is mixed with seafood, served with sushi, added to miso soup, dried and salted for the winter. In China, they prepare the filling for pies; in Korea, they add it to Chinese cabbage and prepare kimchi. In addition to the root vegetable itself, daikon tops are also eaten in Asia.

Daikon salad is the simplest dish. To prepare it, grate 0.5 kg of daikon and 1-2 small carrots, mix them and add salt and 3 tbsp. l. mayonnaise, dill and parsley.

Daikon salad with meat:

• 200 g boiled turkey or lean beef;
• 0.5 kg of raw white radish;
• 4 tbsp. l. olive or sunflower oil;
• 100 g onions fried in oil;
• 2 tbsp. l. dill and parsley.

Mix all ingredients, add salt and serve the dish.

Daikon radish can be eaten not only fresh, but also stewed, fried, fermented and salted with other vegetables, and you can also simply drink its freshly squeezed juice, which contains many vitamins and minerals. By the way, you need to eat the dishes immediately after cooking, since the content of useful substances in radishes left for some time in the air is sharply reduced.

Daikon is a juicy vegetable, so it can be stored well in a cold room, where it can last for several months. During storage, it does not lose its taste characteristics and medicinal properties, and the concentration of bioactive substances in it does not decrease.