Daikon - a root plant, is a subspecies of radish.
This root vegetable breeding brought by the Japanese in ancient times from wild plants originating from Asia. Nowadays radish grown not only in Asia, but now in Europe and even in Russia.
Translated from the Japanese "daikon" means "big root". We have this plant is called white radish or sweet (Japanese, Chinese) radish.
Daikon Radish can grow to a length of more than 60 cm and weight of root can reach 500 grams or more.
Useful properties of radish
The main valuable properties daikon radish considered it low calorie and high content of vitamins and nutrients. Unlike traditional radish, daikon radish contains mustard oil. In addition, the aroma from the daikon is not as sharp as that of a normal radish. The taste of radish tender, juicy and crisp. In Japan, daikon radish population uses in food every day, root crop acreage in the country ranked first.
Calorie daikon is very low: 100 grams of the product contains 21 calories. Due to the low caloric content of radish can be included in the diet of those who want to lose weight.
So, daikon radish contains the following nutrients:
- Vitamin C;
- Vitamin B (B1, B2, B7, B9);
- The enzymes (myrosinase, amylase and esterase).
Total 100 grams of radish daikon provide a person 34% of the daily requirement of vitamin C. The enzyme myrosinase actively promotes better digestion, and fiber - cleanse the intestines of toxins, toxins and fecal accumulation. The enzymes amylase and esterase have an important impact on the normal functioning of the metabolism, these enzymes are compounds as similar as possible to their natural counterparts (substances that make up the human body). It is because these substances are better absorbed fats, carbohydrates and proteins from food.
A distinctive feature of daikon is that the vegetable contains much protein, but it contains no fat. The active enzyme is part of the radish, it helps normalize the process of digestion of starchy foods. The presence of volatile production protects the body from the development of viral and bacterial diseases as well as viruses and bacteria are destroyed under the influence of these substances. Thus, an important property of useful radish is strengthening the body's defenses. Potassium salts excrete excess fluid.
Nutritional and medicinal properties of radish folk medicine long used to treat people and strengthening their health.
And now join the list of useful properties of radish, that is all what is this product may help the body:
1. Improves appetite;
2. Promotes digestion;
3. Improves the liver;
4. To enter, kidney function;
5. It helps to bring excess water;
6. Heals wounds;
7. Provides prevention of viral diseases;
9. It strengthens the immune system;
10. Fights infectious diseases;
11. It prevents the development of cancer.
Application of daikon radish
Useful properties of daikon radish used for the following health problems:
- Overweight (obesity all grades);
- Colds (SARS, influenza);
- Liver disease;
- Renal insufficiency;
- Intestinal disorders;
- Gastric disease;
- cardiovascular diseases.
It is often included in the radish as diet for weight loss, and the organization of a healthy diet. Effectively carrying out unloading days with this root. Along with low-calorie daikon main type of sugar is fructose in it (and it imparts a sweet taste), whereby the product can be ideal for diabetics. With regular use of radish in food can be achieved by cleaning the blood vessels of cholesterol, causing them to gain flexibility.
Good to eat daikon those who were subjected to radiation, as active substances, plants are able to display the radionuclides from the body. The antiseptic and bactericidal properties make it possible to use the product radish as an excellent prophylactic against colds and various infections.
Immunity is achieved including the expense of high content of vitamins daikon radish. Consumption of daikon radish has a beneficial effect on the functioning of virtually every organ: it stimulates the stomach and intestines, kidneys and liver. A very important feature is that the radish has anticarcinogenic properties, ie, prevents the development of cancer. Severe chronic diseases associated with metabolic disorders in the body, can be treated successfully by eating this product.
Due to the high content of antioxidants in the daikon radish, this product is included in one of the best ways to combat cardiovascular disease and atherosclerosis, and can be considered as a means of retarding aging.
We have daikon radish until it enjoys such wide popularity in Asia. However, Chinese and Japanese restaurants always include a list of dishes from the menu, daikon radish. Lovers of the exotic can also enjoy this wonderful vegetable and cook it at home.
Japanese and Chinese are used in food radish almost every day, as we do, for example, potatoes. Daikon is used by them as a garnish for salads, meat, sushi, grilled fish. From daikon radish prepared salads with vegetable oil, sour cream or cream. The famous miso soup is made from daikon.
There are also various recipes blank (canning) daikon radish (marinating drying, salting). Very unusual recipe is a Japanese stewed radish with octopus or squid.
In addition to direct tuber daikon radish, food can be eaten and fresh leaves of the plant. They are used to garnish salads and as an ingredient for sushi.
It is remarkable that over time useful properties of radish become known in our country, so this vegetable became a favorite of many gourmets and lovers of healthy food.
Despite a lot of useful properties daikon, there are a number of contraindications to its use in food. Consumption of this product in excessive amounts is able to cause bloating and irritation of the digestive tract. Therefore, daikon is often not recommended to use for people with health problems such as:
- Stomach ulcers;
- duodenal ulcer;
If you have chronic kidney disease, liver, impaired metabolism before eating daikon should be a consultation with your doctor.