Vegetable
Daikon
Daikon is a large white radish (Raphanus sativus longipinnatus group) with crisp, juicy flesh and mild pepper heat that is gentler than small red radishes. Raw it is cool and clean; simmered it turns translucent, sweet, and soft enough to take on dashi, miso, or meat broths. Skin can be peeled for refined dishes or left on young roots for extra bite. Japanese, Korean, Chinese, and South Asian kitchens grate it for sushi and tonkatsu, pickle it (takuan, kimchi-style, achar), simmer it in oden and hot pots, and stir-fry the greens when attached. Choose firm, heavy roots without soft spots or hollow centres; store cool and use the leafy tops promptly if present.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 18.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.49 g
- Dietary Fibre 2.55 g
- Total Sugars 2.8 g
- Complex / starch 2 g
- Protein 1.98 g
- Water 85.7 g
- Energy 35.3 kcal
- Water 85.7 g
- Carbohydrates 7.49 g
- Sugars 2.8 g
- Monosaccharides 1.96 g
- Disaccharides 0.84 g
- Starch 2 g
- Amylose 0.5 g
- Amylopectin 1.5 g
- Digestible Starch 1.7 g
- Resistant Starch 0.2 g
- Fibre 2.55 g
- Soluble Fibre 0.89 g
- Insoluble Fibre 1.66 g
- Protein 1.98 g
- Plant Protein 1.88 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 116 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 28.8 µg
- Vitamin C 41 mg
- Vitamin E 0.38 mg
- Vitamin K 23.2 µg
- Minerals 357 mg
- Major Minerals 351 mg
- Trace Minerals 6.5 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 41 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 28.8 · vitamin-e: 0.38 · vitamin-k: 23.2 ·
Minerals
Sodium: 18.79 · Potassium: 276 · Calcium: 56 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Daikon was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Daikon types and preparations into new climates and cuisines.
Modern production, storage, and transport made Daikon a regular purchase far from where it is grown or raised.
Cooks now treat Daikon as both staple and specialty, with more attention to provenance, variety, and form.