Whether summer or winter, radishes are a beloved vegetable in India. As winter approaches and festival season nears, the allure of mooli paranthas with ghee and a side of buttermilk becomes irresistible. While we have all enjoyed the vibrant red moolis, adding them to our dishes and salads, there is so much more to appreciate! In this small read, let us check the daikon variety and two recipes from this slender long crunchy vegetable.
Also Read: 7 Must-To-Add Healthiest Root Vegetables For Overall Well-Being
Where Does Daikon Grow?
Daikon radish is commonly found in East Asian countries, including Japan, Korea, China, and Taiwan. It grows well in temperate climates. In addition to its traditional regions, daikon has become increasingly popular in other parts of the world, including the United States and Europe, where it can often be found in Asian grocery stores or vegetable markets.
Nutrition In Daikon
Here is a breakdown of the nutritional value of daikon per 100 grams:
Calories: About 18 kcal
Carbohydrates: 4.1 g
Fiber: 1.8 g
Sugars: 1.5 g
Protein: 0.6 g
Fat: 0.1 g
Vitamin C: 27 mg
Folate: 25 µg
Potassium: 336 mg
Calcium: 25 mg
Magnesium: 10 mg
Health Benefits Of Daikon
Bolsters Immunity
A good source of vitamins C and B6, which are important for immune function and metabolism. It contains potassium, calcium, and magnesium, which are essential for heart health and bone strength.
Keeps Weight In Check
Daikon is low in calories and high in water content, making it an excellent option for those looking to manage their weight.
Manages Digestive Process
The fiber content in daikon promotes digestive health by aiding in regular bowel movements and preventing constipation. Fiber also helps keep you feeling full longer.
Keeps Chronic Diseases At Bay
Certain compounds in daikon, such as glucosinolates, have anti-inflammatory properties that may help reduce the risk of inflammatory conditions. It also contains antioxidants that help combat oxidative stress potentially lowering the risk of chronic diseases.
Supports Heart Health
The potassium in daikon helps regulate blood pressure, while its fiber can help lower cholesterol levels, contributing to overall cardiovascular health.
Aids Detoxification
Daikon has natural diuretic properties, which can help the body flush out toxins. Its compounds support liver function and aid in detoxification.
Culinary Uses Of Daikon
A staple in many Asian cuisines, daikon has become one of the most used radishes in many parts of Asia. There are several ways this crunchy veggie can be used besides eating them raw. Here are five delicious ways to use daikon radish:
Salads
By adding it to salads, daikon adds a crunchy texture and a mild peppery flavor. Try it with carrots and cucumber in sesame and other dressing.
Pickles
Daikon makes a great pickling vegetable. You can create quick pickles by soaking slices in vinegar, sugar, and salt for a tangy side dish.
Soups And Stews
Add chunks of daikon to soups or stews for extra flavor and nutrition. It works well in any hearty vegetable soup.
Stir-Fries
Slice daikon thinly and toss it into stir-fries for a delightful crunch. It complements other vegetables and proteins beautifully and absorbs their flavors very well.
Daikon Fries
Cut daikon into sticks. Fry them or bake them for a healthier alternative to traditional fries. Season with your favorite spices for a tasty snack or side dish.
Also Read: Gluten Free: 5 Food Groups You Should Eat For A Healthy Gut
A good source of antioxidants and high water content, the mild flavor and crunchy texture of this nutrient-dense veggie make it versatile in various dishes. Eat them raw or add them to your meal, there is no dearth of ways to use them. So, we bring you sumptuous recipes from this all-season vegetable.
Daikon Radish Cutlet
Ingredients
- 2 grated daikon radish
- 2 boiled and mashed medium potatoes,
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp dry mango powder
- Salt to taste
- Chopped coriander leaves to garnish
- 2 tbsp breadcrumbs for binding
- Vegetable oil for shallow frying
Method
- Squeeze out excess water from the grated daikon radish and keep it aside
- Combine mashed potatoes, grated radish, cumin seeds, red chili powder, garam masala, coriander powder, salt and dry mango powder in a bowl
- Add coriander leaves and mix well
- Form the mixture into flat patties with your hands
- If the mixture is too soft, mix in breadcrumbs to help with binding
- Heat oil in a pan and place the patties in the hot oil for shallow frying
- Cook the patties on medium heat until golden brown and crisp on both sides
- Remove the patties from the pan and drain to remove excess oil
- Serve hot with tamarind chutney
Indian-Style Daikon Radish Vegetable
Ingredients
- 1 peeled and chopped large daikon radish
- 1 finely chopped medium onion
- 2 chopped tomatoes
- 2 chopped green chilies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Method
- Heat oil in a pan and add cumin seeds and mustard seeds until they splutter
- Add onions and green chilies and fry for five to ten minutes
- Add chopped tomatoes and let them sit until they soften
- Add turmeric, coriander powder, red chili powder
- Add chopped daikon radish, and salt and mix well with the spices
- Keep cooking until the radish becomes tender, stirring occasionally
- Sprinkle garam masala on it
- Garnish with coriander leaves and serve hot
(This content is reviewed by Kalyani Krishna, Chief Content Editor)
Author Profile, Preeti Sharma
Preeti Sharma has a Master's in Electronic Media and Mass Communication and certification in short-term writing from Florida. With close to a decade of experience, she specializes in crafting engaging blogs on beauty, veterinary care, and healthy cooking. Preeti is proficient in video editing tools and produces captivating and informative content across multiple platforms.
References:
Antioxidative effects of daikon sprout (Raphanus sativus L.) and ginger (Zingiber officinale Roscoe)
Katsunari Ippoushi, Atsuko Takeuchi
https://www.sciencedirect.com/science/article/abs/pii/S030881460600402X
