The invisible wealth of daikon

Healing daikon – japanese root

Daikon  *Daikon (Japanese root – ( Raphanus sativus longipinnatus ) is a root vegetable which is said to have originated in the Mediterranean, and began to grow in China around 500 BC.

*The word DAIKON comes from two Japanese words: dai (which means – large) and kon (which means root), thus in literal translation it means “large root”.

*Daikon or so called japanese root is a very healthy and healing vegetable which is often found on the table of vegetarians and people who eat macrobiotic food.

Description of appearance


*Daikon is a white root with thickened root (which can be either black or beige) with light green pigmentation.

*There are three different shapes: spherical, triangular, cylindrical.

*It can grow from 12 to 30 cm, and even more, and its diameter is from 4 to 6 cm.

*Some roots of daikon can reach a diameter of soccer ball with a weight up to 40 kg. However, it is better to remove them from the soil before they reach such gigantic growth.

*The root of daikon is juicy, crunchy, white in color, with a slightly sweet and slightly bitter taste. Fresh daikon has root with smooth surface and fresh green leafs. It is best to keep it in the refrigerator, in order to keep its freshness and crunchiness for some time.

The invisible wealth of daikon

  1. Daikon has little energetic, 18 kcal in 100 g, but it contains a lot of vitamins, minerals, enzymes, and other beneficial nutrients.
  2. Daikon is rich in:Daikon

* fructose

* starch ingredients

* pectin

* cellulose.


These ingredients improve the digestion of food, therefore daikon is often recommended to  people who have digestion problems.


  1. Of minerals, it contains calcium and potassium.
  2. It is a rich source of vitamin C (providing 34% of the daily recommended intake of this vitamin).
  3. It consists of glycosides, and specific substances with bactericidal action.
6.Despite the root, young leafs of daikon are used as well. Young leafs of daikon are rich in:

* vitamin C,

* beta carotene,

* calcium,

* potassium,

* iron.

* Root is eaten raw as a salad, cut into pieces as addition to food, cooked by steaming or briefly fried with a little oil. You can grill it, bake it in the oven, cook it or add it in various soups and vegetable stews.

* However, it is best to eat it as salad, seasoned with lemon and olive oil.

Curative effect of daikon


* In folk medicine daikon is used as a natural remedy for diabetic patients, and it may even reduce the risk of occurrence of this chronic disease.

* Just as radish and horseradish contribute to dissolve stones, daikon also dissolves certain types of stones in the gallbladder.

* Because daikon do not absorb heavy metals, it can be grown on contaminated land.


* Daikon helps the digestion, removes fat and mucus accumulated in the organism.

* Fresh, grated daikon helps

* the digestion of fatty foods,

* purifies blood vessels,

* reduces the risk of atherosclerosis,

* of heart attack and stroke.

Daikon * Because of the presence of iron and vitamin C, daikon is very useful in treating anemia.

* The abundance of vitamins, minerals, enzymes and other antioxidants, place daikon in the group of antioxidants with anti carcinogenic effect, as it is great for excretion of toxins from the organism – for detoxification.


Leave a Reply