Skip to main content

Daikon Radish

Raphanus sativus var. longipinnatus

Daikon Radish

Raphanus sativus var. longipinnatus

Taste

Acid

0%

Bitter

0%

Aromatic

0%

Citric

0%

Sweet

0%

Spiced

0%

Fresh

60%

Spicy

60%

Soft

0%

Umami

0%
Texture

Crunchy

Color

Deep green

Nutritional properties

Daikon, also known as Japanese radish, is a cruciferous vegetable with potential health benefits.

It’s a good source of vitamin C, an antioxidant that can help protect our cells from free radical damage.

It seems that it may offer other benefits such as liver support and have some diuretic effect. In addition, being part of the cruciferous family, it is attributed with anti-cancer and anti-inflammatory effects.

Main uses and applications

Japanese cuisine as a garnish for sushis, miso soups. Its sprouts can accompany fish, meat and vegetable dishes, as well as salads and stir-fries.

Origin
Asia

Presentation format
35 g

Preservation
Cold storage for maximum 5-7 days

Nutritional properties validated by Glenn Cots (Dietician – Nutritionist).