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
United States Department of Agriculture
Journal of Agricultural and Food Chemistry
Self Nutrition Data
Winter radish, Oriental radish, Long white radish, Mooli, Daikon radish, Japanese radish, Chinese radish, Lobak, Lo pak, Icicle radish, Oilseed radish, White radish