UNLOCKING THE POWER OF DAIKON: HEALTH BENEFITS AND MORE | HEALTH BENEFITS OF DAIKON RADISH

UNLOCKING THE POWER OF DAIKON: HEALTH BENEFITS AND MORE | HEALTH BENEFITS OF DAIKON RADISH

Daikon radish is a staple in Asian cuisine. It's a versatile vegetable that can be prepared in many different ways. It may also be beneficial for your health.

What Is Daikon?
Daikon is a variety of radish that’s native to Japan and China. It’s also known as Japanese radish, Chinese turnip, and mullang.

Daikon means “big root” in Japanese. It’s a vegetable that belongs to the mustard family.

Daikon radish has a long taproot, like a huge carrot. The white taproot can grow from 12 to 20 inches long and 2 to 4 inches in diameter.

Daikon can be round or cylindrical in shape. Most varieties are white, but some have green flesh or may be green on top and white below.

Daikon is grown as food, and also as a fall and winter cover crop. Cover crops help farmers control soil erosion and improve the health of the soil. The large taproot of the daikon can help break up compacted soil. It also rots quickly, softening the soil and releasing beneficial nutrients and nitrogen.

What Health Benefits Are in Daikon?
There are many daikon health benefits. In traditional medicine, radish extracts have been used to treat:

Heart disorders
Liver inflammation
Ulcers
Stomach problems
Urinary infections

Rich in plant compounds
Radishes contain 609 plant compounds. Some of these bioactive compounds have been found to have health benefits, such as:
Antioxidant activity
Anticancer properties
Anti-inflammatory properties
Antimicrobial properties
Antibacterial properties
Researchers say that the highest amount of nutrients and bioactive compounds are found in the radish leaves and sprouts.

A study found that heirloom varieties of daikon have more plant enzymes with antimicrobial and anticarcinogenic properties than regular daikon. But heirloom varieties are not easy to find these days. For example, about 90 percent of all daikon produced in Japan is of the hybrid variety called aokubi daikon. Most of the 100 Japanese daikon varieties are now almost extinct.

These plant enzymes are often found in daikon skin, which is usually removed before cooking. To get more health benefits from daikon, researchers recommend that you don't peel daikon.

Some compounds in daikon may help protect your blood vessels. In a study, participants ate a Japanese variety of daikon called sakurajima daikon for 10 days. Participants had higher concentrations of the plant hormone trigonelline and significantly improved flow-mediated dilation. This is a measurement of the blood flow in the arteries and also the risk of cardiovascular disease.

May protect against chronic diseases
Radish is a cruciferous vegetable. Some studies have shown that eating more cruciferous vegetables may help protect against some cancers, such as lung cancer.
A study of over 100,000 adults in China found that eating more cruciferous vegetables may help to protect against heart disease and help you to live a longer life.

May help with weight loss
Radishes have a high water content and so are very filling. This means eating radishes can satisfy your hunger with few calories. This can help with weight loss.
Daikon is high in dietary fiber. It takes longer to eat high-fiber foods, so you'll probably eat less but stay full for longer. High-fiber foods also help with bowel health and improve blood sugar levels.

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UNLOCKING THE POWER OF DAIKON
UNLOCKING THE POWER OF DAIKON RADISH

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