Benefits of Daikon And Its Side Effects

Daikon (Raphanus sativus ) is a mild flavoured winter radish which can be recognized by fast-growing leaves and a long, white napiform root. It is a white root vegetable that looks like a carrot and is widely used in Japanese and Chinese cuisines. In Asian cuisine, daikon is often eaten with meaty dishes and it aids in digestion and breakdown of oil, fatty animal proteins and dairy. Daikon has a white pigment called anthoxanthin and helps to lower cholesterol and blood pressure.

Daikon is rich in nutrients and has a host of health benefits and so is often referred to as super food. It has large quantities of enzymes that help to digest fat and starch. It also contains high levels of Vitamin C, phosphorus and potassium. In addition to these, other nutrients like Vitamin A, E, B6, magnesium, iron, calcium and fiber can also be found in daikon.

Mentioned below are the best health benefits of consuming this root vegetable daikon. It helps in cleaning or detoxify the liver and stomach and good for purifying blood. Diakon contains potassium which controls blood pressure and a high amount of vitamin C. Read out all benefits you can get by eating this nutritious vegetable. We also discuss the side effects of consuming daikon in various health conditions and get cultivation details of this root vegetable.

Loaded with nutrients, daikon and daikon juice has a lot of medicinal and nutritional uses. It helps to alleviate respiratory issues, keeps your digestive system in good health, keeps your body healthy by facilitating detoxification and also helps to fight certain strains of cancer.

In addition to these, intake of daikon helps to strengthen your immunity system, fights inflammation, promotes the good health of your bones and skin and finally helps you to lose weight

Being an edible vegetable, daikon is presumed to be relatively safe but it has a few side-effects too. The side-effects that one may experience after consuming daikon are mainly related to dermatitis and asthma.

Daikon is also considered harmful for those suffering from gallstones. The compound in daikin that has been found to prevent or fight cancer also has an effect on the functioning of the thyroid gland. Pregnant and breast-feeding women are also advised to refrain from consuming this vegetable.

Moreover, people on vasodilators, including people who consume anti-migraine medication and blood pressure drugs should be careful in consuming this vegetable as it itself has the same property.

Daikon is a root vegetable that was originally cultivated in the Mediterranean and later was brought to China in around 500 B.C. The word ‘daikon’ comes from two Japanese words ‘dai’ meaning large and ‘kon’ meaning root.

It is cultivated widely across South-East Asia or continental Asia. The nutrient content of daikon roots is well appreciated and it is commonly pickled and eaten as a vegetable in China, Japan and other Asian countries.

Daikon is cultivated in almost the same manner as other varieties of radish are cultivated but it requires more space and time to mature.

Constant sunlight, regular water and temperature below 80 degrees Fahrenheit are essential for the cultivation of the plant. Daikon is best grown in areas where warm season crops like squash, tomatoes and peppers grow.