Daikon: benefit and harm
Daikon is a variety of radish, known in our country as "white radish" or "sweet radish".And from the Japanese language this name translates as "big root", which is not surprising, because some daikon varieties grow to 60 centimeters in length, and their weight can reach several kilograms.Daikon's ancestors are from the Far East Asia;This product was cultivated by the Japanese, having deduced a lot of varieties of various shapes and sizes.
Today, daikon radish is grown in all countries of the world, including Russia, but it got the greatest recognition in Japan.Residents of the country of the rising sun include it in the diet as often as Russian potatoes.
Interesting! The Daikon is the most common material for carving on vegetables - carving.From dense and snow-white pulp, surprisingly natural chamomiles, roses, lotuses are obtained.
Nutritional value of 100 g:
- Protein: 1.2 g
- Fat: 0 g
- Carbohydrates: 4.1 g
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- Ash: 0.8 g
- starch 0.5 g
- Mono- and disaccharides:
- 0.2 g Water: 95.4 g
- Dietary fiber: 1.4 g
- Vitamin PP( NE)( PP): 2.08 mg Vitamin
- N( H): 19 μg
- Vitamin E( TE)( E( TE)): 2.1 mg
- Vitamin C( C): 30 mg
- Vitamin B9( B9): 18 μg
- VitaminsB6( B6): 0.3 mg
- Vitamin B5( B5): 2.2 mg
- Vitamin B2( B2): 0.2 mg
- Vitamin B1( B1): 0.8 mg
- Vitamin A( RE)( A( RE))10 ug
- Vitamin PP( PP): 2.2 mg
- Selenium( Se): 0.8 ug
- Manganese( Mn): 0.75 mg
- Copper( Cu): 10 mg
- Iodine( I): 2.1 g
- Zinc( Zn): 0.18 mg
- Iron( Fe): 0.84 mg
- Sulfur( S): 5 mg
- Chloro( Cl): 7 mg
- Phosphorus( P): 28 mg
- Potassium( K): 280 mg
- Sodium( Na): 16 mg
- Magnesium( Mg): 9 mg
- Cal(Ca): 27 mg
White radish is considered a low-calorie product - 100 grams contains only 21 calories and the same 100 grams can provide the human body with almost half the daily norm of vitamin C. Moreover, scientists have established that the daikon containsAn enzyme that promotes the absorption of starchy foods.
The composition daikon includes all the necessary human body macro- and trace elements such as:
And also all vitamins of group B, PP, vitamin C, beta-carotene, which promotes immunity strengthening, and phytoncides - retarding the development of microbes and bacteria.It follows that the daikon has also excellent antiseptic and antibacterial properties.
Useful properties of the daikon
The rich content of all the above mentioned elements means that the regular use of the daikon in food helps to maintain the health of the lungs, kidneys and liver, and normalize the composition of the blood.The nutritional value of the daikon is also due to the enzymes contained in it - useful enzymes that participate in the metabolism, thus helping the food to be quickly absorbed and eliminating stagnation of the gastrointestinal tract.
Important! This product successfully fights against cardiovascular diseases, atherosclerosis and premature aging.All this is due to the high content of antioxidants, which remove cholesterol from the body.A positive effect is possible only with prolonged and regular use of root vegetables.
The use of a daikon is determined by the content of fiber in it, which helps to cleanse the body of toxins and excess liquid.That is why all who strive for an ideal figure and a healthy lifestyle, nutritionists recommend to include in the diet of white radish every day.In it, unlike a traditional radish or radish, there is no mustard oil at all, which allows using it as a separate dish or used as a part of salads, sauces and even desserts.It is worth noting that the leaves and shoots of the white radish can also be eaten, but because of the short shelf life on sale they can be found extremely rarely.The green daikon can be pampered only by amateur gardeners.
Daikon is used as a prophylactic for diabetes mellitus and even during irradiation.Some scientists say that when you use raw daikon for food, you can cleanse the body of radiation.External application of white radish is possible as compresses, rubbings and lotions.Useful substances contained in the daikon, beneficial effect on the health of hair and nails, accelerate the healing of wounds and relieve pigment spots.
Possible damage to the daikon
Despite the fact that radish daikon has a lot of useful properties, contra-indications to its use still exist.People with such diseases as gastritis, ulcer of the duodenum and stomach, gout to eat root vegetables should be treated with great care.
Important! For chronic kidney and liver diseases, as well as for serious metabolic disorders, specialist consultation is mandatory.
Harmful daikon can cause and with excessive use.A large amount of radish, eaten at one time, leads to irritation of the mucous membrane of the digestive organs, as well as to flatulence( the accumulation of gases in the intestine).
Traditional medicine recipes
Useful properties of daikon have revealed themselves not only in cooking - this root crop has found its place in folk medicine.
Rinse with rheumatism
- Mix daikon, honey and vodka in a 3: 2: 1 ratio, adding a little salt, drain.
- Rinse the aching joints with the resulting mixture after bath procedures.
- Liquid remaining after percolation, take inside 30-50 grams.
Canned daikon for anemia
- Use the same amount of radish, carrots and beets to grate.
- The resulting mass is put in the oven, simmer for 2-3 hours at minimum temperature.
- Take before meals( 10-15 minutes) three times a day.
Important! For children, reduce the dose to a teaspoon.The course of treatment is at least 2 months.
With cardiac arrhythmia
- Cut the radish as thinly as possible and sprinkle abundantly with sugar.
- Let it take about three hours until the sugar is completely absorbed.
- Squeeze juice and take three times daily before meals.
Important! This recipe is also useful for young mothers( daikon juice promotes lactation) and in cholelithiasis( it works as a diuretic).