The benefits of daikon

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Robert Maurer
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Il daikon is a plant that produces a white root similar to carrot but much larger up to 25 centimeters in length and 10 centimeters in diameter.


In fact, its name means "great root" and is also known as Chinese radish or mooli. Its scientific name is Raphanus sativus radish longipinnatus variety and belongs to the Brasicaceae family such as broccoli, mustard and cabbage.

Not yet well known in the country, it is traditional in Japan and used a lot in all Asian cuisine from Korean to Chinese, from Vietnamese to Indian. With the discovery of macrobiotics in Europe, daikon began to spread even in our lands where it found fertile ground for excellent local cultivation.


 

Nutritional values ​​of daikon

Daikon root is rich in nutrients especially vitamins and minerals.

In particular it is a good source of vitamin C so much so that 100 grams of this root cover 35% of the recommended daily dose of ascorbic acid and it is also rich in B vitamins such as B1, B2, B3, B5 and B6.

The most present mineral salts are instead: iron, potassium, calcium, magnesium, selenium, copper, phosphorus, manganese and zinc.
The daikon root is obviously very rich in dietary fiber up to over 6% and is free of fats such as cholesterol with a quantity of protein equal to 2%.


Daikon is low in calories only 22 calories per 100 grams therefore it is also suitable for those who want to keep the line.
The leaves of the daikon are edible and similarly to the beets contain calcium, iron, beta-carotenes and vitamins both C and still of group B.


 

Read also Daikon, the root that purifies >>

 

 

Better digestion with daikon

Daikon is a light food and we can eat it both raw and cooked. It helps intestinal transit a lot thanks to the richness of dietary fibers that facilitate the evacuation of faeces.

In case of digestive problems such as slowdown, flatulence and intestinal gas, swelling and lack of appetite daikon is an excellent food to promote healing.

In particular, daikon also helps in the specific digestion of fats and fries thus supporting the liver function which is put under more pressure by these foods.

 

Daikon root aids in the elimination of fats

Daikon contains substances that have an active action on burning excess fat in our body.

Being a light and low-calorie food it is indicated in low-calorie diets and the high fiber content helps cleanse the body aiding weight loss.

When eaten, daikon has a very satiating power and still provides many nutrients without increasing the fat or sugar portion.

 

Daikon root strengthens the immune system and helps the respiratory system

The rich supply of vitamin C present in daikon is a great help to strengthen and support our immune system.


Particularly vitamin C stimulates the production of white blood cells and facilitates healing by promoting the repair of tissues and cells in our body. In order to obtain the 100% effectiveness of vitamin C we will have to eat raw daikon perhaps prepared in giulien or grated but not cooked because otherwise the vitamin C would be dispersed.


Its purifying, diuretic and draining properties give it a mucolytic action which serves precisely to facilitate the elimination of congested phlegm in the airways.

The mucus present in the respiratory system is clarified and helped to be expectorated thus eliminating any pathogenic viruses and bacteria through the phlegm.

 

Daikon detoxifying and anti-inflammatory

Daikon is a natural diuretic which aids in the cleansing of the kidneys and also the elimination of any toxins, fats or excess water through the urine. Furthermore, the detoxifying and purifying action supports liver activity and therefore supports the liver in its work.


Daikon also contains anti-inflammatory substances which therefore reduce the general state of inflammation of the organism and this leads to better health of both the heart and the entire cardiovascular system.

In particular, daikon also contains isothiocyanates which give its pungent flavor and which have a direct action on the circulation, improving circulation and preventing the formation of clots. Finally, the anti-inflammatory compounds present in daikon are also effective in cases of inflammation and joint or muscle pain.

 

Daikon for bones and skin

The richness of mineral salts contained in daikon helps our whole body but in particular the bone structure and the skin. Calcium is the essential element for bone health and so eating daikon helps prevent osteoporosis and slows the aging of the body's tissues.

Furthermore, the daikon oil obtained from its seeds is a powerful antioxidant and fights free radicals and used directly on the skin it keeps it younger, toned, luminous and soft. Using this daikon oil prevents acne and helps reduce skin blemishes such as blemishes and blemishes.


The oil is transparent yellow and it has no smell, moreover it does not leave the greasy feeling on the skin. The presence of copper in daikon also serves to increase the elasticity of the connective tissue of the skin thanks to a direct action on collagen and elastin.


Read also How to cook daikon >>

 

Photo: jnie / 123RF Stock Photo

 

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