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Also known as: mooli, white radish, Japanese radish, Chinese radish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A crunchy, refreshing North Indian salad made with grated daikon radish (mooli), zesty lemon juice, and a sprinkle of chaat masala. This instant radish pickle, known for its 'laccha' or thread-like texture, is a perfect zesty side for any meal and comes together in just 10 minutes.
A simple and wholesome South Indian stir-fry made with daikon radish, crunchy lentils, and fresh coconut. This traditional Udupi-Mangalorean side dish is quick, easy, and pairs perfectly with rice and sambar.
Yes, daikon radish is very healthy. It's low in calories and rich in essential nutrients like Vitamin C, which supports immune function. It also contains antioxidants and digestive enzymes that can aid in overall well-being.
Daikon radish is an excellent source of Vitamin C, providing a significant portion of your daily needs. It also contains beneficial digestive enzymes like amylase and protease, and is a good source of potassium. Per 100g, it's very low in calories (18 kcal) and fat (0.1g), with 4.1g of carbohydrates and 0.6g of protein.
Yes, daikon radish can be beneficial for weight loss. It is very low in calories and fat, while being high in water content and fiber. This combination helps promote satiety, making you feel full longer and potentially reducing overall calorie intake.
Yes, daikon radish is considered low-carb and can be suitable for a keto diet in moderation. With only 4.1g of carbohydrates per 100g, it's a much lower-carb alternative to many other root vegetables. Its mild flavor makes it a versatile addition to various low-carb dishes.
Yes, daikon radish is naturally vegan as it is a plant-based vegetable. It is also inherently gluten-free, making it a safe and healthy option for individuals following vegan or gluten-free diets.
Daikon radish is incredibly versatile. It can be eaten raw, grated into salads, or sliced thinly for pickles. Cooked, it can be simmered in stews, stir-fried, roasted, or added to soups, where it absorbs flavors beautifully and becomes tender.
Daikon radish has a mild, slightly sweet, and peppery flavor, less pungent than red radishes. When eaten raw, it's crisp and juicy. When cooked, its flavor mellows significantly, becoming sweeter and more delicate, with a tender, almost potato-like texture.
daikon radish is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
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Yes, daikon radish can be eaten raw and is a popular way to enjoy it. Its crisp texture and mild flavor make it excellent in salads, slaws, or as a garnish. Eating it raw also preserves its full Vitamin C content and digestive enzymes.
To store daikon radish, first remove the leafy greens, as they draw moisture from the root. Wrap the daikon tightly in plastic wrap or place it in a sealed bag, then store it in the crisper drawer of your refrigerator. It can last for 2-3 weeks when stored properly.
Peeling daikon radish is optional. The skin is edible and contains nutrients, but it can be slightly tougher or have a more pronounced peppery flavor. For raw preparations or if you prefer a milder taste and smoother texture, peeling is recommended.