It’s winter in Sydney which means our body needs an extra immune boost! Daikon works wonders for our health, but keep reading to find out why you shouldn’t peel away the skin!
During such cooler seasons, we need extra vitamin C to prevent getting the flu and winter vegetables like DAIKON are in season to help us do just that!
Daikon, is a large white radish and is huge part of Japanese cuisine.
What is Daikon?
Daikon, also known as winter or Japanese radish, is a root vegetable that is long and tubular. It is a white, crunchy root vegetable that is commonly used in various cuisines, especially in Japanese and other Asian cooking. It is such a versatile vegetable that can be eaten raw or simmer fried!
Vitamin C in daikon – Strong Immune Boost
The flavour is so interesting as it changes from sweet, to peppery to juicy as you go along the huge cruciferous vegetable.
There are so many health benefits but one of the most important element that Daikon is rich in is Vitamin C!
Vitamin C is great for preventing cold or flu like symptoms, something super important in current times. It also helps to heal your body as it has properties which help to repair cells and body tissues as well as helping the proper function of the immune system.
TIP TO MAXIMISE THE VITAMIN C IN DAIKON
To ensure you are getting maximum Vitamin C out of daikon, EAT WITH SKIN, the skin of daikon has about double the amount of vitamin C as the inside.
If you are worried about pesticides (on the skin) you can overcome this by washing the daikon with apple cider vinegar or bicarb soda (I usually do both together).
Other benefits of the daikon skin
Having daikon skin has another bonus because it has rutin which isn’t found in the flesh. Rutin is also known as Vitamin P and a type of bioflavonoid that has strong antioxidant properties which is great for maintain strong blood vessels because of its ability to maintain capillary flexibility and strength.
Another Daikon benefit – natural digestant
Daikon also has another immune boost property as it is a natural digestant. It is rich in digestive enzymes including Amylase, Protease and Lipase, which plays an important role in breaking down fats, sugar and protein. Therefore, it is a natural digestant which helps leads to a healthier gut.
Healthy gut = Stronger immune system !
Daikon Skin Kinpira
A recipe that I enjoy that uses daikon skin is Daikon Skin Kinpira.
This is very old fashion recipe – ancient Japanese people know what’s best! Sadly the fact that daikon skin is nutritious is not well known in Japan now. I certainly didn’t realise that the skin has more nutrients until I wrote my book “JAPANESE SUPERFOODS”.
Daikon Skin Kinpira
So let’s start eating some daikon with the skin to prevent the flu this coming winter.
If you are looking for more recipe ideas or tips about Japanese superfoods check our my Japanese Superfood Cookbook which is filled with a lot more tips about daikon and other superfoods.
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