Daikon
Despite being known most commonly by its Japanese name in the US, it did not originate in Japan, but rather in continental Asia. In the UK and continental Asia it is most commonly known as mooli.
Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in) in diameter. Another variety, the "Korean radish", is shorter, stouter, and has a pale green colour extending from the top, to approximately half way down the tuber.
In Chinese cuisine, turnip cake and chai tow kway are made with daikon. The variety called mooli has a high water content, and should be salted and drained before it is cooked. Sometimes Mooli is used to carve elaborate garnishes.
Daikon Nutrition Facts: Calories, Carbs, and Health Benefits
TweetDaikon is 94.62% water, 4.1% carbohydrates, 0.6% protein, and contains negligible fat. One daikon will give you with 13.858 grams of carbohydrates. It is equal to 10.66 percent of the 130 grams of carbohydrates you need on a daily basis, according to the Institute of Medicine (US). That same in a 100 gram amount, daikon supplies 18 calories and is a natural source of Vitamin C (ascorbic acid) (29.33% of the Daily Value). So if you have daikon in your diet, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce probability of heart disease by fighting cholesterol, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levelsdementia since vitamin C impacts memory positivelythe occurrence of cancer. Furthermore it contains a good amount of Copper (12.78% DV).