Super source
Vitamin C
20.1 mg · 22% DV target
A staple of East Asian cuisine, this large white radish is prized for its crisp texture and a peppery bite that mellows significantly when simmered or pickled.
Raw daikon contains high levels of myrosinase, an enzyme that converts glucosinolates into isothiocyanates (compounds linked to anti-inflammatory and antimicrobial activity) when the root is crushed or chewed.
Grating or shredding the root increases the surface area exposed to air, which rapidly initiates the enzymatic reaction that creates its characteristic pungent flavour and bioactive compounds.
Compared to other root vegetables like carrots or potatoes, daikon has a very high water content and lower starch levels, resulting in a significantly lower glycaemic response.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
20.1 mg · 22% DV target
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Wrap in a damp paper towel or plastic bag to maintain crispness.
Cut surfaces oxidise and lose their mild flavour quickly.
Root vegetables generally have low greenhouse gas emissions and high yields per hectare.
In Japanese cuisine, the top of the daikon is considered the sweetest and best for grating raw, while the bottom is the most pungent and best suited for simmering in stews.