{"id":1198,"date":"2019-10-07T01:29:57","date_gmt":"2019-10-07T01:29:57","guid":{"rendered":"http:\/\/alternativemedicine.today\/?p=1198"},"modified":"2019-10-10T01:36:58","modified_gmt":"2019-10-10T01:36:58","slug":"what-is-daikon-radish-and-what-is-it-used-for","status":"publish","type":"post","link":"https:\/\/alternativemedicine.today\/?p=1198","title":{"rendered":"What Is Daikon Radish, and What Is It Used For?"},"content":{"rendered":"

What is daikon?<\/strong><\/p>\n

Daikon \u2014 also known as lu\u00f3bo and winter, white, oilseed, and icicle radish \u2014 is a variety of radish native to China and Japan.<\/p>\n

It\u2019s cultivated around the world as a food for people and livestock, as well as for its seed oil, which is used in the cosmetic industry. Farmers also plant it as a cover crop to improve soil health and increase crop yield.<\/p>\n

Daikon is considered a winter radish, which is slower growing and larger than spring radishes. Winter radishes are sown in mid to late summer and harvested during cooler weather.<\/p>\n

Types of daikon<\/strong><\/p>\n

Daikon radishes have a crispy texture and resemble large carrots. Their flavor is milder than that of other radish varieties and described as slightly sweet yet slightly spicy.<\/p>\n

\u2022 Miyashige White.<\/strong> This daikon is white and has a cylindrical root that grows 16\u201318 inches (41\u201346 cm) long. It has a crisp texture and mild flavor.<\/p>\n

\u2022 KN-Bravo.<\/strong> KN-Bravo is a beautiful daikon variety that has purple skin and light purple to white flesh. The roots can grow up to 6 inches (15 cm) long and have a slightly sweet flavor.<\/p>\n

\u2022 Alpine.<\/strong> The Alpine daikon has short roots that grow 5\u20136 inches (13\u201315cm) long. This variety is a popular choice to make kimchi \u2014 a fermented vegetable dish \u2014 and has a sweeter taste than longer daikon varieties.<\/p>\n

\u2022 Watermelon radish.<\/strong> This daikon variety has pale, greenish skin, yet reveals a bright pink flesh when cut open. It\u2019s spherical and slightly sweet and peppery.<\/p>\n

\u2022 Japanese Minowase.<\/strong> Minowase daikon is amongst the largest varieties, with roots growing up to 24 inches (61 cm) long. They\u2019re white and have a sweet flavor and crunchy texture.<\/p>\n

\u2022 Shunkyo.<\/strong> This cylindrical variety has red skin and white flesh. It grows 4\u20135 inches (10\u201312 cm) long and is known for its fiery yet sweet flavor and pink-stemmed leaves.<\/p>\n

Rich in protective plant compounds<\/strong><\/p>\n

Daikon contains many plant compounds that may improve health and offer protection against certain diseases.<\/p>\n

One test-tube study found that daikon extract contained the polyphenol antioxidants ferulic acid and quercetin, both of which have anti-inflammatory, anticancer, and immune-boosting properties.<\/p>\n

Additionally, cruciferous vegetables like daikon offer biologically active compounds called glucosinolates, which break down to form isothiocyanates.<\/p>\n

Read the complete article at Healthline<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

What is daikon? Daikon \u2014 also known as lu\u00f3bo and winter, white, oilseed, and icicle radish \u2014 is a variety…<\/p>\n","protected":false},"author":2,"featured_media":1199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[10],"class_list":["post-1198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","tag-alternative-medicine"],"_links":{"self":[{"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/posts\/1198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1198"}],"version-history":[{"count":1,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/posts\/1198\/revisions"}],"predecessor-version":[{"id":1200,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/posts\/1198\/revisions\/1200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=\/wp\/v2\/media\/1199"}],"wp:attachment":[{"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alternativemedicine.today\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}