If you've never tried daikon you've probably seen it. Shaped like a large, white carrot, daikon is similar to the smaller red radish, but milder in flavor. Daikon is a great addition to your salad, stir-fry and also makes a nice soup. Daikon provides plenty of vitamin C, folacin, and enzymes that aid in the digestion of oily or raw foods.
- Vitamin C: A 50-gram serving of daikon provides 20% of the RDA of vitamin C. Vitamin C is an important antioxidant. A small amount of vitamin C is effective at protecting our DNA and RNA from damage by free radicals. Vitamin C is also essential to proper metabolism of cholesterol and may prevent gallstones.
- Folacin: Folic acid - also known folacin - is required for many vital processes. Adequate concentrations of folacin may lower homocysteine. Elevated homocysteine is considered an independent risk factor for cardiovascular disease and stroke, and may contribute to Alzheimer's disease, cancer, and other age-related illness.
- Enzymes: Daikon contains important enzymes - diastase, amylase, and esterase - that help breakdown carbohydrates, fat and proteins so the can be used by our bodies. Other enzymes and "phenolic compounds" in daikon juice has been shown to blocks the formation of carcinogens in the stomach. The enzymes in daikon juice also help break down mucus and phlegm in the respiratory system.
Sources: Wikipedia, Mitoku, Strange Veggies: Daikon, National Cancer Institute