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Daikon: properties and recipes

Daikon: properties and recipes


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Daikon, looks like a superhero name and instead is a vegetable of Asian origin also known as winter radish, Chinese or Japanese radish. It is grown mainly in Asia and has been doing it for some time in those parts, it has been an ingredient of traditional Japanese cuisine for years as a sort of white carrot is seen that it has the same shape, while the dimensions are much greater.

Served in salads or as a side dish, or in miso soup, Daikon is an interesting food rich in vitamin C, also excellent against rheumatism but not only.

Daikon: ownership

Rich in fibers that help the intestine function properly, allows us to eliminate toxins having moreover also diuretic and draining properties. It is therefore obvious that it is among the foods recommended in detox diets and in those for those with liver disorders.

This carrot to say the least pale is also suitable in case of respiratory diseases such as colds or sinusitis, since it helps to clear the airways but is also an abundant source of mineral salts such as calcium and iron, and of beta-carotene, useful for eyes and skin. Passing by from the root to its shoots, we find as many interesting properties such as the richness of vitamins and mineral salts.

Daikon: cultivation

Even if it is a bit original, as an idea, nothing prevents us from growing daikon from which we can then eat both the root and the shoots. There root, pale carrot, it can even weigh 3 kg and measure 20 cm in length if we grow it in the open field.

For collection times we take into account that it should be sown from March to October and can be harvested one month later and stored in a dry and airy place for 15 days. If we don't have a small garden to host the Daikon we can try to grow it in a pot contenting ourselves with much smaller roots.

Daikon: seeds

Forze you have never tried to look for them, but daikon seeds are available online or in organic nurseries, or in specialized markets. On Amazon with 8 euros we can get a 1 kg package.

Daikon: recipes

It can be eaten both raw and cooked, it is better to alternate these two preparations since for one and the other we find elements of Daikon which are more or less valued. This vegetable is often used by lovers of macrobiotic cuisine in Italy, while it is very popular in the East, in Korean, Chinese, Vietnamese and Indian cuisine.

However, if we are not fans of those flavors, we can still add it to dishes made in Italy as a guest getting salads or soups with an oriental touch.

Raw Daikon

To fill up on C vitamin it is better to consume this raw white carrot, the same is true if we want to eat the sprouts obtained from easily available organic seeds: they stimulate metabolism and digestion.

Dry Daikon

Also called Raphanus sativus, this vegetable has a pungent taste, even when dry, and is reminiscent of radish, it is healthy and light: 100 grams of daikon they contain only 20 calories, about. In our country it is still considered a niche but I am sure that its fame will increase also considering that cultivating it is extremely easy. Dry use is even rarer, but this does not mean that it is less interesting.

Daikon where to buy it

Those who are puzzled by the flavor I have described can still take advantage of benefits offered by daikon with a supplement based on.

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Video: 20 Surprising Benefits Of Radish - Nutrition and How to Use (July 2022).


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