Today, on the vegetable stores' shelves you can find a fairly large and oblong vegetable, which looks very much like carrots, but in color it is white. This vegetable is called a "daikon", and its homeland is Central Asia and the Far East. In China and Japan, for example, the daikon is considered a very useful culinary product, which can be prepared in the thousand and one way.
So, it is fried, consumed baked and boiled, marinated and eaten even in a raw form. Such a high popularity of these root vegetables is since the fact that they are in something rather similar to a radish and a turnip, but they do not have a bitter taste at all. According to their taste, these vegetables resemble the cabbages. In this article, we will discuss the useful properties of the daikon and how it can be applied.
Useful Properties of Root Vegetables
A distinctive quality of the daikon is a very low calorie content − so, it is only 21 calories per 100g of product. Unlike the other vegetables, the daikon is really a low-calorie one, what is already a particular benefit to the organism.
It is noteworthy that this root vegetable is an excellent source of vegetable protein. The compounds within the daikon help the body saturate all cells and tissues. At the same time, there are practically no fats in the daikon, but the dietary fibre is abundantly present, which has a beneficial effect on the activity of gastrointestinal tract.
Therefore, the daikon promotes improved intestinal motility, helps remove toxins and waste. Also, this root crop exerts a diuretic and diaphoretic effect on the organism, which is important for the process of removing slags from the body. Therefore, this product is often included in the Detox program, aimed at cleansing the body, as well as contributing to weight loss.
The daikon contains a sufficient amount of ascorbic acid, vitamin C, and also includes a group of vitamins B. This, in turn, is beneficial for the whole body, calming the nervous system, increasing the attention and the reaction, and also normalizing a sleep. Among other things, the daikon improves the condition of skin, hair, and also strengthens the walls of blood vessels, immunity and promotes the prolongation of the youthfulness of the body as a whole.
The calcium, contained in the daikon's roots, is useful for the bones, the nails and the hair. It contains phytoncides, which destroy the pathogenic bacteria and the alien microorganisms. The daikon's enzymes improve the digestion, and the ferrum, which is a part of this root, has a positive effect on immunity. Also, in the composition can be found:
- magnesium and sodium;
- potassium and phosphorus;
- a small amount of selenium.
Daikon has a beneficial effect on the work of the gallbladder and liver. Unlike a radish, which is hard to digest by the organism, the stomach, the intestines and the liver, the daikon on the contrary protects the digestive tract and the liver from overloads; helps cleanse the liver and increase the production of bile. In addition, this root improves the digestion of fatty and heavy foods.
With the regular using of daikon, the kidneys begin the process of dissolution stones and salts, which relieves of such diseases as pyelonephritis. This root crop improves the heart function, helps get rid of harmful cholesterol and largely raises the general tonus of the human body. In addition, it allows you to get rid of chronic fatigue, and also helps prevent the diabetes, the rheumatism and the atherosclerosis.
As a rule, the daikon is used exclusively interiorly; outwardly it is practically not used. However, the juice of this plant can be used to make compresses and lotions that are relevant for the treatment of fungus and infectious diseases. Also, based on the daikon, it can be made the facial masks that whiten and rejuvenate a skin on the face, and help remove the acnes. The daikon does not have any contraindications as such.
A face mask based on the daikon is as follows − you need to squeeze the juice from the root and in equal amounts mix with the butter. Next, apply the mixture on the face, for up to 20-25 minutes.
Recipe for Meat Salad with Daikon
This salad will be an excellent product from the point of cooking view, and from the "usefulness" side.
Ingredients for cooking: about 10.6 oz of radish daikon, 7-10 oz cooked meat, two-three large bulbs.
Preparation: cut the onion into thin half- rings and fry on a small amount of vegetable oil. A fire for frying make weak. Fry with stirring until brownish-golden, trying to prevent scorching.
Wash the daikon, clean and cut into thin strips (or, better, grate it on a shredder for the Korean carrots). Cut the meat into strips with a thickness of about one match. The onions, the meat and the daikon are mixed. If desired, you can add some salt.
Flavoring to taste:
- sour cream;
- vinegar (preferably apple's) with the vegetable oil;
- lemon juice with the vegetable oil;
- soy's sauce with the vegetable oil.
Daikon Salad with Carrots
Ingredients: about 2.4 ft of daikon; about 2.4 ft of carrots; a salt, one tablespoon of powdered sugar; two tablespoons of rice vinegar; one tablespoon of sesame seeds.
Preparation: the daicon and carrots cleaned, cut across (about 0.2 ft); cut along into the plates and after that cut them into thin straws. Transfer them into a bowl; add salt, mix, let them stand for 30 minutes.
While this mixture is standing, mix the powdered sugar with the vinegar. The daicon and carrots are slightly squeezed, the excess fluid drained, fill the vegetables with the vinegar marinade, put them in the refrigerator for 12 hours, stirring from time to time. Mix again, serve, sprinkled with sesame seeds.