Daikon

Daikon is the rhizocarpous plant which is radish subspecies. This root crop was brought in the selection way by Japanese still in the ancient time out of the wild plant coming from East Asia. Presently daikon is grown up not only in Asia, but now in Europe, and even in Russia.

In translation from Japanese "daikon" is translated as "a big root". At us this plant still call a white garden radish or sweet (Japanese, Chinese) a radish.

The radish daikon can grow in length more than 60 cm, and the weight of one root crop can reach 500 grams and more.

Useful properties daikon

Daikon its low caloric content and high content of vitamins and nutrients are considered as the main valuable properties of a radish. Unlike a traditional radish, daikon does not contain mustard oil. Besides aroma at not so sharp daikon, as at a usual radish. On taste daikon gentle, juicy and crackling. In Japan daikon the population uses a radish in food daily, root crop acreage wins first place in this country.

Caloric content daikon is very low: 100 grams of a product contain 21 kilocalories. Thanks to low caloric content daikon can be included in a diet that who wants to lose weight.

So, the radish daikon contains the following useful substances:

• Vitamin C;
• Vitamin B (B1, B2, B7, B9);
• Fructose;
• Cellulose;
• Potassium;
• Calcium;
• Sodium;
• Copper;
• Magnesium;
• Selenium;
• Iodine;
• Chrome;
• Iron;
• Phosphorus;
• Pectin;
• Phytoncides;
• Enzymes (mirozinaza, amylase and esterase).

Only 100 grams of a radish provide daikon to the person of 34% of day need for vitamin C. Enzyme of a mirozinaz actively promotes the best digestion, and cellulose – to purgation from toxins, slags and fecal accumulation. Enzymes amylase and esterase exert important impact on normal functioning of a metabolism, these enzymes represent connections, the most similar to their natural analogs (the substances which are a part of a human body). Exactly thanks to these substances fats, carbohydrates and proteins from food are better acquired.

Daikon is distinctive feature the fact that this vegetable contains a lot of protein, but at the same time does not contain fat. The active enzyme which is a part daikon contributes to normalization of process of digestion of starchy products. Presence of phytoncides provides protection of an organism against development of viral and germ diseases as viruses and microbes are destroyed under the influence of these substances. Thus, daikon is important useful property strengthening of protective forces of an organism. Salts of potassium bring excess liquid out of an organism.

Daikon traditional medicine uses nutritiousness and curative properties for treatment of people and strengthening of their health long ago.

And now we will combine in the list useful properties daikon, that is all what this product can help an organism:

1. Improves appetite;

2. Promotes digestion;

3. Improves work of a liver;

4. Adjusts function of kidneys;

5. Helps to remove excess of water;

6. Heals wounds;

7. Provides prevention of viral diseases;

9. Strengthens immunity;

10. Struggles with infectious diseases;

11. Interferes with development of cancer.

Use of a radish daikon

Useful properties of a radish daikon are used at the following problems with health:

• Excess weight (obesity of all degrees);
• Diabetes mellitus;
• Oncology;
• Catarrhal diseases (SARS, flu);
• Atherosclerosis;
• Rheumatism;
• Liver diseases;
• Renal failure;
• Stones in a gall bladder;
• Disorders of intestines;
• Gastric diseases;
• Cardiovascular diseases.

Very often daikon is included in structure as diets for weight loss, and at the organization of healthy food. Carrying out fasting days with use of this root crop is effective. Along with low caloric content daikon, a main type of sugar in it is fructose (it also impacts sweet relish), thanks to what this product can become ideal for diabetics. At the regular use daikon in food it is possible to achieve cleaning of blood vessels of cholesteric plaques therefore they will gain elasticity.

It is useful to use daikon that who was subjected to radiation exposure as active agents of a plant are capable to bring radionuclides out of an organism. Antiseptic and bactericidal properties daikon allow to use a product as excellent prophylactic against cold and various infectious diseases.

Strengthening of immunity is reached including at the expense of high content in a radish daikon of vitamins. Consumption of a radish daikon well affects functioning practically of each body: stimulates a stomach and intestines, kidneys and a liver. Very important quality is that daikon has anticarcinogen property, that is interferes with development of oncological diseases. The serious chronic illness connected with disbolism in an organism will respond to treatment at consumption of this product more successfully.

Thanks to high content in a radish daikon of antioxidants, this product enters one of the best ways of fight against cardiovascular diseases and atherosclerosis, and can be considered as means, the detaining aging.

Our radish daikon does not enjoy such wide popularity, as in Asia yet. However the Chinese and Japanese restaurants always include in the menu the list of dishes from a radish daikon. Fans of exotic can also taste this wonderful vegetable and prepare his houses.

Japanese and Chinese use in food daikon almost every day as we, for example, potatoes. Daikon is used by them as a garnish for salads, meat, sushi, fried fish. From a radish daikon is cooked by salads with addition of vegetable oil, sour cream or cream. The well-known soup мисо is cooked from daikon.

There are also various recipes of preparation (conservation) of a radish daikon (a marinovka, drying, salting). Very unusual Japanese recipe is stewed daikon with an octopus or a squid.

Except directly tuber of a radish daikon, it is possible to eat also fresh leaves of a plant. They are used for a garnish, salads and as ingredient for sushi.

It is remarkable that over time useful properties daikon become known and at us thanks to what this vegetable became favourites of many gourmets and judges of healthy food.

Contraindications

Despite the mass of useful properties daikon, exists also a number of contraindications to its use in food. Consumption of this product in excessive quantity is capable to cause a meteorism, and also irritation of mucous membranes of a digestive tract. In this regard, daikon is not recommended to be used often to people with such problems of health as:

• Stomach ulcer;
• Duodenum ulcer;
• Gastritis;
• Gout.

In the presence of chronic diseases of kidneys, a liver, the broken metabolism before the use daikon it is necessary to undergo consultation at the attending physician.