Why is daikon so healthy and how is it cooked?

Daikon is a root vegetable that originated from Asia andochinizes well with the Japanese cuisines. Besides its mashy white endpart, the edible plant with a long white angular shape detoxifies the body primarily compliments any diet plan. Dopamine is a fat soluble vitamin that reverses loss. It amasses an array of health benefits which include vitamin c and potassium among others.

What is Daikon?

Daikon is one of the many members of the radish family; however, it is not the same as the commonly known red radish. Red radishes are small and fiery but daikon radish is long, white, and a lot milder. This root is commonly found in Japanese, Chinese and Korean dishes. Whether it is taken raw, cooked or even pickled, the crunchy vegetable is a good accompaniment to many dishes thanks to its mild flavor.

Daikon Health Benefits

The economical and edible vegetable is full of vitamins, minerals and fiber which make it very effective in enhancing health. It has very high amounts of vitamin c, potassium and folate. Below are some of the notable health benefits that you may acquire:

Supports heart health: 

Daikon is rich in potassium, which helps control blood pressure levels and assists with regular heart functions.

Improves immune system:

 Daikon roots assist in building bodily defenses due to the said starches being vitamin C rich.

Weight management:

 Having little calories and high dietary fiber, daikon allows satiety for longer periods hence a beneficial food item during weight loss.

Daikon vs. Radish

Even the most basic comparison between the daikon and the ordinary red radish the two types present different health benefits. The same family is, however, the case between the two types of radish as because of the low pungency taste, daikon is preferred in cooking. Both varieties of radish have their share of goodness in terms of nutrients, but daikon has more content of water which makes it less nutritious, more quencher, and a little less compromising on the digestive system.

Preparation of Daikon

There are various styles in the preparation of daikon thus making it an adaptable ingredient in the kitchen. It can be consumed raw with salad or slaw dressings, used in stir fry, baked in the oven, or added to soup and stew. Some of the common methods are given below:

Pickled radish:

 In Japan, pickled daikon is very popular as it accompanies a lot of food to contain refreshingly sour and crispy chunks.

Daikon soup: 

This healthy soup is prepared by boiling daikon together with broth or meat or vegetables.

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Conclusion

It is important to include daikon in the diet because it is healthy and nutritious. It benefits health as well as offers a wide variety of food preparation avenues whether it is in a raw state or properly cooked.