Description, composition and calorie content of daikon. How is culture useful for men, women, pregnant women and children? Contraindications worth paying attention to. How to choose, how to eat and what to cook from Japanese radish?
Daikon is a root vegetable belonging to the Radish species, Cabbage family. Nevertheless, the fruit looks very much like a carrot, only of a white-cream color and large size - depending on the variety, the daikon can grow up to 60 cm in length, and the weight ranges from 500 g to several kilograms. Daikon is the most popular seed crop in Japan, and it is therefore not surprising that this fruit is present in the nation's diet on a daily basis. It is also very popular in Southeast Asia, Europe, America. It is not actively cultivated in Russia. It occupies a significant place in Japanese cooking, it is prepared as a side dish, turned into a kind of seasoning, soaked in vinegar, added to the famous miso soup, stewed, put in salads, and preserved for the winter. Daikon, it is important to note, is appreciated not only for its versatility in the kitchen and excellent taste, but also for its many useful properties.
The composition and calorie content of daikon
In the photo daikon
Japanese radish is a very low-calorie product, and therefore it is worth paying attention even to those who limit their diet.
The calorie content of daikon is 21 kcal per 100 g, of which:
- Proteins - 1, 2 g;
- Fat - 0 g;
- Carbohydrates - 4, 1 g;
- Fiber - 1, 4 g;
- Water - 95 g.
With a low calorie content, Japanese radish is very nutritious in terms of vitamin and mineral composition.
Vitamins per 100 g:
- Vitamin A, RE - 10 μg;
- Vitamin B1, thiamine - 0.8 mg;
- Vitamin B2, riboflavin - 0.2 mg;
- Vitamin B5, pantothenic acid - 2.2 mg;
- Vitamin B6, pyridoxine - 0.3 mg;
- Vitamin B9, folate - 18 mcg;
- Vitamin C, ascorbic acid - 30 mg;
- Vitamin E, alpha-tocopherol - 2.1 mg;
- Vitamin H, biotin - 19 mcg;
- Vitamin PP, NE - 2, 2 mg.
Macronutrients per 100 g:
- Potassium - 280 mg;
- Calcium - 27 mg;
- Magnesium - 9 mg;
- Sodium - 16 mg;
- Sulfur - 5 mg;
- Phosphorus - 28 mg;
- Chlorine - 7 mg.
Microelements per 100 g:
- Iron - 0.84 mg;
- Iodine - 2.1 mcg;
- Manganese - 0.75 mcg;
- Copper - 10 mcg;
- Selenium - 0.8 mcg;
- Zinc - 0.18 mg.
It is also important to note that daikon contains specific components such as phytoncides, essential oils, enzymes, pectin.
Useful properties of daikon
Daikon is a very valuable culture. Its benefits are due to the content of a large amount of biologically active substances necessary for our body every day. Particularly noteworthy is the presence of B vitamins, as well as manganese - all these elements play a critical role in many metabolic processes, providing the proper level of energy, adequate absorption of nutrients, clarity of thoughts and vigor, the process of decay of old and synthesis of new cells. In addition, the health benefits of daikon lie in the high content of vitamin C - a powerful antioxidant that protects us from many diseases and participates in collagen production, ensuring our youth. Phytoncides play the role of a natural antibiotic, enzymes help to better absorb food, fiber normalizes intestinal motility. In general, every person will find his benefit in daikon.
The benefits of daikon for men
It is alleged that the Japanese radish contains special substances that have a positive effect on increasing potency and sexual desire in men. In the East, it is used as an aphrodisiac, acting, however, not only on men, but also on women.
Daikon has the ability to draw out strong toxins from the body, such as heavy metals, since many male professions involve interaction with harmful factors, this property is especially valuable for the stronger sex. Alcohol metabolites are among the strong toxins that daikon can counteract.
One cannot fail to note the positive effect of the vegetable on the heart - it normalizes the rhythm and pressure, lowers the level of cholesterol in the blood, so it is very important for men to include daikon in their diet, since the statistics of heart attacks among men, even young ones, are inexorable.
It is believed that, in general, Japanese radish increases efficiency, which is important for the stronger sex, who, of course, subjects themselves to much more physical stress than women.
The benefits of daikon for women
One of the main factors in this case is the low calorie content of the daikon. For women who like to take care of their slimness, this is a very important parameter. In addition, the vegetable not only does not provide extra calories, but also helps to speed up the metabolism, removing accumulated toxins and toxins from the body.
The beneficial properties of daikon are also found during the synthesis of hemoglobin, the vegetable prevents the development of anemia, which is especially important for girls who lose a certain amount of blood every month during menstruation.
Vitamin C contained in the vegetable stimulates collagen synthesis, helping women to maintain their youth longer - elastic elastic skin, strong joints, strong hair.
The product soothes the nervous system well, which is also important for women who are characterized by increased activity.
Useful properties of daikon for children
The high content of vitamin C in daikon protects children from various diseases, stimulates the immune system, while phytoncides (powerful natural antibiotics) help fight the disease in the bud without leading to complications. An additional antibacterial effect is provided by a specific enzyme of the fetus - lysozyme.
The vegetable works well on the epidermis, saving from acne, acne, irritation, which helps adolescent children get rid of skin problems that occur during hormonal changes.
The benefits of daikon for pregnant women
Daikon is able to reduce the symptoms of toxicosis, which is very important for expectant mothers. To improve the condition, you can not only introduce the product into the diet, but also chew a small piece of radish in your mouth to remove nausea.
Another benefit of daikon for pregnant women is its diuretic effect. Swelling is a fairly common problem faced by a woman, especially in the later stages. Radish helps remove excess fluid from the body.
Contraindications and harm of daikon
Despite its many beneficial properties, daikon has contraindications. Since it contains a large amount of essential oils, it is not recommended for people with diseases of the digestive system. It is noteworthy that essential oils only help a healthy gastrointestinal tract to work even better, while the patient, on the contrary, can do harm.
Daikon can also harm people with kidney and liver diseases. Any spicy vegetable, be it horseradish, mustard or Japanese radish, promotes the formation of purines, which, if there are problems with these organs, can lead to a worsening of the condition.
Some danger lurks in the vegetable for those who have problems with the thyroid gland, as it contains the so-called cyanogenic glycosides, which can lead to the development of goiter. However, this fact does not apply to thermally processed fruit.
Of course, do not forget about moderation in consumption, this recommendation applies to all people, including those who do not have health problems or special conditions. Do not forget that this product is familiar to Japan, but not often found in our country, and therefore there is a possibility of individual intolerance or allergies. For this reason, allergy sufferers need to be careful with it.
Children and pregnant women trying the fetus for the first time should prefer a small piece. It is better for nursing mothers in the first 3 months to abandon the vegetable altogether, as it can stimulate increased gas production. In addition, the product is capable of changing the taste of milk, making it bitter.
Note! If you have a medical condition that is not listed above, but involves a therapeutic diet, you should first consult with your doctor before introducing healthy Japanese radish into your diet.
How to choose a daikon?
It is not so easy to meet daikon in our supermarkets, but if you are lucky enough to find this useful fruit, do not rush to grab the first one you find. There are a number of signs that you need to check a vegetable to be sure of its quality.
First of all, take a closer look if there are leaves on it, that is, tops, and in what condition it is. If the root is accompanied by fresh green tops, this means that the product is fresh, if the leaves are already yellowed / dry or none at all, most likely, such a fruit is no longer the first freshness.
In addition, when choosing a vegetable, pay attention to the skin, it should be smooth and glossy, without mechanical damage. But the size and shape of a daikon can be very different, it all depends on the variety, of which the vegetable has a huge variety.
Daikon varieties according to requirements for certain soil conditions:
- Minovase … A variety with a high degree of productivity, ripens in two months, the depth of occurrence is 3/4 of the length. The fruit is snow-white in color, juicy, the pungency is not clearly expressed. The shape is elongated-cylindrical, the approximate size is 40-50 cm. It tolerates drought well.
- Ninengo … The fruit has the shape of an elongated cylinder or cone, lies in the ground completely, is extremely unpretentious - does not require high soil characteristics, is not afraid of the cold. It grows up to 60 cm in about 2, 5 months.
- Elephant fang … The most famous variety in our country. The shape is elongated-cylindrical, the color is pure white, but light green spots may occur. It has a small size - up to 20 cm. The taste is spicy, but also with a pronounced sweetness. Ripens all summer, not suitable for northern latitudes.
- Nerima … The variety, which is immersed in the ground for only 2/3 of the root crop, ripens for a long time - up to 100 days, but grows large - up to 70 cm. Loves loose soils. Especially good when salted.
- Miyashige … One of the most unpretentious and rapidly ripening varieties, it can grow even on loam and in just 60 days. The fruit is of medium length, cylindrical in shape, light green in color. It has an interesting spicy taste, which is revealed even more during cooking.
- Shiroagari … The variety is small in size - up to 30 cm, the root is only a third in the ground. The harvest turns out to be good even on poor soil.
- Kameido … Lilliput in the daikon world: size - only 15 cm, while 1/3 of the fruit is above the surface. Grows well on sandy soils, cone-shaped. The pungency is soft, pleasant, great for salads.
Daikon varieties, depending on the conditions and ripening periods:
- Haru or Spring … All these varieties can be grown all year round, subject to the appropriate climatic conditions. In our strip, they can be planted in early spring and harvested at the beginning of June, and then before autumn have time to make another sowing and harvest another harvest.
- Hatsu or Summer … Early ripening varieties that ripen in 50-55 days are planted either in summer or late spring. All summer varieties are suitable mainly for salads.
- Aki or Autumn … These varieties are planted in mid-August, and they ripen all autumn, while, as a rule, they are especially large in size and high yields.
- Fuyu or Winter … In our climate, these varieties are not grown, since we do not have the opportunity to cultivate vegetables in the winter.
It is also worth noting that there are special breeding varieties of daikon in Russia.
Early maturing daikon varieties that ripen in 40-50 days:
- Sasha … Cold-resistant variety, size - 6-12 cm, weight - 300-500 g. The fruit has a thin skin and white pulp with excellent taste.
- Prince of danish … A very delicate fruit, and when you saw such a daikon in the photo, you might think that this is our usual radish, only of a large size, since the rind of the Danish prince is of a characteristic crimson color.
- Snow White … This variety is stored for a long time - it can lie without loss of taste for up to six months, has a pronounced pungency.
Mid-season daikon varieties that ripen in 60-80 days:
- The Dragon … The fruit is cylindrical in shape, grows up to 60 cm, weighs about 1 kg. Has a pleasant sweetish taste, goes well with any additional ingredients.
- Dubinushka … In short, but wider than the previous one, its mass reaches 1200-1300 g. The taste is fresh, the pungency is practically not felt.
- The emperor … A special variety, resistant to diseases and pests, outwardly the fruits resemble a large ice icicle, but with a harsh appearance, it has a white, delicate sweetish pulp.
Late-ripening daikon varieties, ripening from 3 months or more, are practically not grown in our climate. However, in the southern latitudes, many are trying to cultivate such a daikon, since it has an impressive size. So, a variety called Japanese long can grow up to 3 kg and be stored for a long time.
How is daikon eaten?
The taste of daikon depends on the variety, however, one way or another, it looks like a radish, but since it does not contain mustard oils, its taste is more pleasant, aromatic and subtle.
The daikon is of particular value for Japan; it appears on the tables of the inhabitants of this country as often as on our potatoes. It is prepared as a side dish - boiled, stewed, fried, added to salads, soups, sashimi, pickled. He is present both on the table of the poor and on the table of the rich.
Japanese radish goes great with any food, but there are particularly good combinations in each category. If you are preparing a meat dish with daikon, choose chicken or beef, if you are inventing a salad, take on board ingredients such as eggs, corn, cucumber, cheese, herbs, sesame seeds, nuts, garlic. For dressing, use vegetable oil, honey, lemon juice, soy sauce, sour cream.
It is noteworthy that Japanese radish also goes well with fruit, especially with pears, apples and oranges.
Daikon recipes
As you may have guessed, there are many recipes with daikon, among them there are both typical Japanese and oriental ones, and more close to Russian cuisine and the cuisine of other countries - this is the result of the popularization of a healthy vegetable around the world. Let's take a look at some interesting daikon recipes.
Daikon soups
Let's start, as expected, with the first courses - a light Italian minestrone, a hearty Irish stew soup and a classic Japanese miso:
- Vegetable spicy minestrone … Peel 1 carrot, 2 small potatoes, 1/3 large daikon, 1 onion and 1/3 celery root. Separate the inflorescences (100 g) from the cauliflower. Extract bell pepper seeds (1 piece). Cut all prepared vegetables into neat cubes - try to adhere to the same size so that the soup looks especially beautiful and appetizing. Chop green onions (6 feathers), celery stalks (2 pieces), asparagus (4 stalks) into rings. Chop the cherry (6 pieces) into quarters. Take a large saucepan, heat ghee (1 tablespoon) in it, add red onions and shallots, sauté until soft. Add carrots, potatoes, celery, lavrushka (2 leaves), stir and salt. After a few minutes, add the celery root and pour over the vegetables - the water should only cover them slightly. Water can be replaced with broth - vegetable or meat. A couple of minutes after boiling, add daikon, thyme (10 g), if necessary, add more water / broth so that the vegetables are covered with liquid. Boil the water separately and throw the bell pepper into it, drain after a minute. Also in a separate saucepan, blanch the cauliflower for a minute. Such a division is necessary so that these pronounced products do not overwhelm the ensemble of the entire soup. After blanching, the food can be added to the common pot, along with the asparagus and remove the previously placed thyme. Cook the soup for 10 minutes, finally add green onions, cherry tomatoes, garlic (2 cloves) and other favorite spices. Turn off the heat, add olive oil (2 tablespoons). Serve the soup with finely chopped herbs (10 g) and basil (15-20 leaves), after removing the garlic cloves and bay leaf.
- Irish soup … Chop the veal (1 kg) coarsely, put in a bowl, put salt and black pepper (pinch each), thyme (3-4 sprigs) to it. Add to the meat grated carrots (100 g), diced onions (200 g) and celery (100 g), pour over with dark beer (500 ml). Marinate for at least a day, preferably two, in the refrigerator. Drain the marinade and chop it in a blender. Fry the meat in a mixture of olive (50 ml) and ghee (100 g) butter until golden brown - it is important to "seal" the meat so that it is raw inside and brown on the outside, if the pan is small, fry in portions, otherwise a large amount of liquid will not allow to prepare the meat properly. Transfer it to a saucepan, add canned tomatoes (200 g), dark beer (1 liter), simmer for about an hour over low heat. Meanwhile, bake potatoes (500 g) in the oven, simmer the daikon (500 g) separately. After an hour, add the marinade, green peas (500 g) and prepared vegetables. Season with salt, pepper, add chopped parsley, turn off the heat after 5 minutes.
- Miso soup … Cut dried seaweed (50 g) into squares, put in a saucepan, cover with water and bring to a boil. Add canned tuna (100g), miso paste (2 tablespoons), reduce heat to low. Dice potatoes (2 pieces), carrots (1 piece), daikon (to taste depending on size), add to the pot and cook for 20 minutes. Pour in soy sauce (1 tablespoon) and cook for another 10 minutes. Serve with green onions.
Second courses with daikon
And now let's analyze the second courses from daikon - with meat, poultry, fish and seafood, with which you can both please yourself and surprise guests:
- Sweet chicken with spicy salad … Bake whole chicken (1 piece), cut into pieces. Pour soy sauce (100 ml), honey (50 g) and chicken broth or water (500 ml) into a saucepan, simmer until slightly thickened. Add chopped ginger (50 g), cilantro (20 g), chili (2 pieces). Fry the chicken pieces in this sauce. Prepare a salad: chop the Chinese cabbage (1/2 head), carrots (300 g) and daikon (300 g) into thin strips. For dressing, mix in a blender lime zest (1 fruit), fish sauce (100 ml) - you can find it in the supermarket in the eastern cooking department - garlic (4 cloves), chili paste (50 g). Mix vegetables with dressing, romano lettuce (1/2 bunch) and serve with chicken.
- Shrimp with zucchini … Peel the shrimp (4 pieces) and zucchini (70 g), cut the latter into circles. Fry in olive oil (3 tablespoons) first the shrimp - half a minute on each side, then the zucchini - the same amount. Place both vegetables and shrimp on a napkin so that the excess oil is glass, then brush with spicy hot Kochudyan paste (30 ml) - you can find it in the Asian section. Put the zucchini circles on a plate, coat with mayonnaise (10 g), preferably homemade, then put the shrimp and mayonnaise on top again (another 10 g). Mayonnaise can be mixed with chili sauce to taste. Cut chili (3 g), cucumber (15 g), daikon (15 g) into strips. Prepare the dressing: Combine the juice of orange (5 ml), lemon (5 ml) and lime (5 ml). Put prepared vegetables, cilantro leaves (5 g) on already laid zucchini and shrimps, pour with dressing and soy sauce (30 ml). Garnish with sesame seeds as desired, salt and pepper.
- Rice mix … Boil your favorite rice (300 g). Prepare the sauce: in a saucepan, pour sesame oil (2 tbsp), soy sauce (2 tbsp), chili paste (1/2 tsp), add chopped garlic (2 cloves) and sugar (1 / 2 tsp), cook for a couple of minutes. Beef (60 g), carrots (60 g), zucchini (60 g), shiitake mushrooms (60 g), daikon (60 g) cut into strips, fry separately in a wok. Fry the eggs (2 pieces) one at a time, like a regular fried egg. Assemble the dish: first place the rice, pour the sauce over it, add the meat, vegetables and mushrooms, then the egg, and finally sprinkle with pine nuts to taste.
- Cod with cauliflower and daikon … Chop shallots (2 pieces), garlic (2 cloves) and fry in ghee, add dry white wine (100 ml), evaporate over high heat, when half has evaporated, add broth or water (500 ml) - ideal for this a combination of several broths - vegetable, meat and fish. Add cod pieces (1 kg), cook for about 7 minutes. Put the fish, strain the broth, add cream (100 ml) to it, cook until thickened, add cod caviar (50 g), salt and pepper to taste. Cut the daikon (300 g) and cauliflower (300 g) into thin slices. Place fish in a plate, top with vegetables, sprinkle with dill and sauce.
Daikon salads
But, of course, the largest category of recipes is daikon salads, here you are allowed a full flight of imagination, but here are a few examples if you do not want to compose dishes yourself:
- The easiest salad in Russian … Grate carrots (200 g) and daikon (200) on a coarse grater. Season with salt, stir and leave for half an hour for the vegetables to juice. Squeeze the juice, mix with mayonnaise (50 g), add pepper to taste and season the vegetables with the resulting sauce.
- Japanese salad with honey and soy sauce … Peel and grate the daikon (600 g) on a coarse grater or cut into thin strips. Cut the red onion into half rings (1 piece). Boil the green beans (100 g) for 3-5 minutes, cut into small pieces. Mix everything, prepare a dressing - whisk sesame oil (2 tablespoons) with honey (2 tablespoons) and rice vinegar (2 tablespoons). Season the salad, leave to soak for an hour. When serving, you can add sesame seeds and soy sauce.
- Squid salad … Boil the carrots (100 g) and daikon (100 g) for a few minutes - the vegetables should only soften slightly, not boil until soft. Boil squid (150 g). Cut everything as you like, mix, add canned corn (100 g). Prepare the dressing: Combine soy sauce (3 tablespoons), rice vinegar (3 tablespoons), sugar (2 tablespoons), sake (1 tablespoon). Mix vegetables and dressing, you can serve with herbs.
Original dishes with daikon
Finally, consider a few more original daikon recipes:
- Tuna sushimi … Make a citrus soy sauce, you will definitely need to visit the Oriental section of the supermarket for it, but then you can use it for many dishes. Mix soy sauce (150 ml), lemon juice (100 ml), Cointreau liqueur (20 ml), ginger juice (5 ml), mirin (50 ml), Japanese ajinomoto seasoning (1 g), kombu seaweed (3 g), lemon zest (5 g), stir, leave for a day, remove the kombu. The sauce can be stored in the refrigerator for up to 3 days. Preheat a frying pan, lay out the back of the tuna (100 g), fry on both sides, the fish inside should remain almost raw. Cut the apple (10 g), cucumber (5 g), daikon (5 g) and carrots (5 g), orange zest (10 g) into thin shavings. Cut the cooled tuna, put on a plate, put vegetables and an apple on top, pour with sauce (30 g).
- Rolls with daikon … Peel the daikon, cut into plates no more than 3 mm thick, then into thin strips. Boil rice for rolls according to the instructions. Arrange the nori leaves, place the rice, in the middle place the strips of daikon and curd or Philadelphia cheese. Wrap the roll in a roll and cut.
- Pickled daikon … Very often in the menu of sushi bars you can find rolls with pickled daikon, in order to repeat them at home, you must first marinate the vegetable yourself. Here's how to do it. Daikon (100 g), peel and cut into cubes, fold vertically into a jar. Mix together rice vinegar (100 ml), sugar (1 tbsp), salt (1 tsp). Boil water (3 tablespoons), put saffron in it. Strain the saffron water and add to the vinegar marinade. Pour the marinade into a jar, close it and put it in the refrigerator. Everything will be ready in a week.
Interesting facts about daikon
Daikon has several alternative names, along with the Japanese radish, it is also called the Chinese radish and the white radish.
Translated from Japanese, "daikon" means "big root", which fully reflects the appearance of the vegetable.
The most popular daikon variety in Japan is aokubi-daikon, it has a conical shape, the fruit itself is long but thin. The most original variety is sakurajima, the roots look like a huge turnip weighing 50 kg!
Daikon is adored as a material for carving - the art of carving vegetables. Its flesh is dense, but soft, and snow-white flowers of amazing beauty are obtained from it.
If in Japan daikon is mainly eaten raw or added to various regular dishes - soups, salads, etc., then in China this vegetable is most often used to make special pies - kimchi.
Daikon greens are very tasty, and their benefits even surpass the root vegetable, however, they are quite capricious in storage, therefore, they can only be tasted by those who grow the vegetable on their own.
Watch a video about the properties of daikon:
Daikon is a little-known vegetable in our country, but it is unpretentious in cultivation, very useful and versatile in cooking, and therefore we recommend everyone to master it. However, you need to be careful in its use for those who have certain diseases, and do not forget about the moderation of vegetable consumption.
