Daikon Radish
Scientific Trinomial Name: Raphanus sativus var. longipinnatus
Daikon is a very large, mild flavored radish from East Asia. It has several varieties and may be called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli.
Selection Information
Other Names: Japanese Radish, Oriental Radish, Lo Pak and loh baak
Usage: Eaten raw, cooking, stir-fry, diced, sliced or slivered in relishes and salads.
Selection: Also known as Japanese or Oriental radish, Lo Pak and loh baak, diakon tends to be sweet and juicy, but some varieties will be slightly hotter than the traditional radish. Good quality diakon is bright white and firm. You may find it in any size (some get huge) or cut into pieces.
Avoid: Avoid product that is soft or has wrinkled skin, has brown marks or a green tint.
Seasonal Information
Available year-round from California. Washington Daikon is available July through September.
Daikon Radish Nutritional Information
|
Serving Size: 338
|
|
| Amount Per Serving |
|
|
Calories 61
|
Calories from Fat 3
|
|
|
% Daily Value* |
|
Total Fat 0 |
1% |
|
Cholesterol 0mg |
0% |
|
Sodium 71mg |
3% |
|
Total Carbohydrate 14g |
5% |
|
Dietary Fiber 5g |
22% |
|
Sugars 8g |
0% |
|
Protein 2g |
|
|
Vitamin A 0% |
Vitamin C 124% |
|
Calcium 9% |
Iron 8% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
|
Daikon Radish Tips & Trivia
- Despite being known most commonly by its Japanese name, Daikon originated in continental Asia rather than Japan.