Daikon
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Family: Brassicaceae (Root)

The name means “large root” and these radishes are commonly used in Asian Cuisine. Daikon are most commonly found in japan and they resemble large White Carrots. The texture of the Daikon is very similar to other smaller Radishes, but the flavor is generally mild.

Culinary Uses

Daikons can be used in Salads, but because it grows to very large sizes, the Daikon is primarily used for Vegetable Carving.

Nutrition

Daikon is low in calories while it provides high amounts of vitamin C. It also helps aid in the digestion of starchy foods because it contains the active enzyme myrosinase.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes