10 Amazing Facts About Daikon

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Daikon, a Japanese radish, is not as popular as a regular radish. We will tell you how it is useful, whether it can be eaten for weight loss, how to choose it, store it and eat it.

  1. Daikon contains a lot of fiber and vitamin C, but it is interesting because it contains a special enzyme that helps in the digestion of starchy foods. This makes the daikon an excellent ingredient for salad dressings such as potatoes.
  2. In addition, Japanese doctors advise including this vegetable in the diet of those who are sick with diabetes, and it can also be eaten for heart disease and for the prevention of atherosclerosis and rheumatism.
  3. 100 grams of daikon contains 34% of the daily value of vitamin C, so if you overdo it, you may experience allergic reactions.
  4. If you are suffering from gallstones or have kidney stones, eat a little daikon as it can trigger an attack.
  5. Low-calorie content and rich composition make daikon useful for everyone who follows the figure. Fiber, which is very high in it, helps to lower the amount of sugar in the blood, cleanses the body, and helps you stay full longer.
  6. If you want to lose weight, the daikon is best eaten raw: you can add it to salads, make smoothies with it, and even make juice from it. Keep in mind that daikon juice should not be drunk more than 2 times a week, and before adding daikon to your menu, it is better to consult a doctor.
  7. There is only 21 kcal per 100 grams of daikon, less than 1 gram of proteins, 0 grams of fat, and 2 grams of carbohydrates.
  8. You can eat up to 150 grams of daikon per day.
  9. The longer the daikon is stored, the better the enzymes contained in it work. But pectin and fructose begin to break down, so long-stored daikon can taste bitter. It is best to store daikon in the refrigerator: put it in a bag and make holes in it so that condensation does not accumulate.
  10. Daikon can also be frozen: peeled, cut into cubes, laid out on a tray, and put into the freezer. Then the frozen radish is poured into portioned bags and tied tightly. The second time the daikon should not be frozen, it will become tasteless and lose its useful properties.
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