Il daikon (Raphanus sativus var. Longipinnatus) is a well known root in Japan. Known for its detoxifying properties and fat burner, it is very useful too against nausea and vomiting. Let's find out better.
> Calories and nutritional values ​​of daikon
Properties of daikon
Grated daikon, known as oroshi daikon, comes in Japan recommended at the end of fried meals o high fat content; this root in fact, favors the digestion of fried foods and heavy foods and is considered a real one natural fat burner. It is also considered a valid help for the health of liver.
It boasts diuretic, purifying and draining properties and is considered a good mucolytic. It has a very limited calorie content and is particularly rich in Vitamin C. It is indicated in case of inappetence, slow digestion, meteorism and intestinal bloating.
It is also recommended against nausea e vomiting and can therefore also be a precious ally of pregnant women when, especially during the first trimester, these disorders occur.
Calories and nutritional values ​​of daikon
100 g of daikon contain 18 kcal.
In addition, 100 g of product contain:
- Lipids 0,1 g
- Cholesterol 0 mg
- Sodium 21 mg
- Potassium 227 mg
- Glucid 4,1 g
- Dietary fiber 1,6 g
- Sugar 2,5 g
- 0,6 g protein
- Vitamin C 22 mg
- Calcium 27 mg
- Iron 0,4 mg
- Magnesium 16 mg
Daikon, ally of
Intestine, liver.
A recipe with daikon
The daikon is suitable for the preparation of soups, stews and soups. Daikon root also exists in dry version, which can be purchased at a herbalist's shop. In this case, before using it as an ingredient for soups and soups, it must be soaked.
Raw daikon can be also served in salads. The recipes we offer you are an insalata di daikon, carrots, celery and bean sprouts. Cut the daikon into slices, julienne carrots and diced celery. Put everything in a large bowl and add the bean sprouts. Season with extra virgin olive oil, lemon, salt and pepper.
Daikon among the healing foods of the macrobiotic diet
They say about him
Il daikon è una grossa radice di colore bianco, molto diffusa in Giappone, ma ancora poco conosciuta in el paese. In del paese è conosciuto anche come white radish or Japanese radish. In the UK it is called mooli.
The term daikon means large root. It has a shape that resembles that of the carrot, but has a much stronger and spicier flavor. Moreover, it has much larger dimensions than a carrot, in fact it can reach a length of 20-35 cm and a diameter that can reach up to 10 cm. The radish Korean is a variant of Japanese daikon, shorter and light green in color.
Curiosities about daikon
The best known variety of daikon is called aokubi daikon. Daikon is widely used especially in Japanese cuisine, but it is also well known in China, India, Vietnam and other Asian countries.
It is also often used for the decoration of dishes, especially based on sashimi or natto, a food that is obtained from the fermentation of soybeans.
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