Daikon is a mild winter radish popular in Asian cuisine. Roots may be globe-like but are most commonly found as long, white tap-roots possibly tinted green or pink.
Daikon is a low-calorie root vegetable that is a source of vitamin C and small amounts of folate, magnesium, and potassium. Daikon is a source of glucosinolates. The skin of daikon is the main source of the enzyme myrosinase which converts glucosinolates to the health-promoting isothiocyanate compounds. See: Isothiocyanates, Glucosinolates
Kimchi, turnip cake, stiry-frys, pickled, raw, dried
Winter radish, Oriental radish, Long white radish, Mooli, Daikon radish, Japanese radish, Chinese radish, Lobak, Lo pak, Icicle radish, Oilseed radish, White radish