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vegetables · Brassicaceae

Daikon

Raphanus sativus var. longipinnatus

Daikon is a type of radish native to East Asia, characterized by its long, white root that can weigh over a kilogram. It has a mild, sweet flavor and is often used in Japanese, Chinese, and Korean cuisines. The vegetable is typically eaten raw or cooked in various dishes.

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Daikon
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ProductDaikon
FoodPulse IDFP855572904081
Short URLhttps://splink.pro/40LGu5
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Dietary
VeganVegetarianGluten-Free
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Basic Information

Common nameDaikon
Scientific nameRaphanus sativus var. longipinnatus
Categoryvegetables
Food familyBrassicaceae
Varietylongipinnatus

Alternate Names

esNabo
frRadis blanc

Health Benefits

Major benefits
  • Rich in fiber, vitamins A and C, folate, potassium and plant polyphenols.
  • Low in calories and high in water content — supports weight management and hydration.
  • Regular vegetable intake is linked to lower rates of cardiovascular disease and type 2 diabetes.
EvidenceConsensus among USDA, NIH and WHO reviews is that daikon contributes positively to a balanced eating pattern when consumed in appropriate portions.

Nutrition (per 100 g)

calories18
water g95
protein g0.6
carbs g4.1
fiber g1.8
sugar g1
fat g0.1
saturated fat g0
sodium mg39
potassium mg330
calcium mg24
iron mg0.4
magnesium mg15
zinc mg0.2
vitamin a iu0
vitamin c mg27
vitamin k mcg1.2
folate mcg66
Glycemic index15
Glycemic load1

Cultivation

ClimateCool to mild climate, ideally temperate.
Growing seasonLate spring to early summer or fall.
IrrigationRegular irrigation needed during dry spells.

Global Production

Seasonal availabilityAvailable year-round with peak in winter.

Storage

RefrigerationProlongs freshness.
Shelf life2-3 weeks refrigerated.

Recipes (1)

Japan · Easy
Daikon Salad

A light and refreshing salad featuring grated daikon.

Prep m · Cook m · Serves 4

Cook it · 1 recipe

Vietnamese Banh Mi
Other · Vietnam · Intermediate
Vietnamese Banh Mi

A crusty baguette filled with savory meats, fresh pickles, and herbs.

45m · Serves 4

Read more · 1 article

Daikon - White Radish
vegetables
Daikon - White Radish

Daikon’s mild flavor, crisp texture, and adaptability make it a global kitchen staple. From Japanese pickles to Korean kimchi, its culinary range is unmatched. Home growers in temperate climates can enjoy abundant harvests, while chefs leverage its versatility in both raw and cooked dishes.

Interesting Facts

  • Daikon can grow up to 18 inches long.
  • It is commonly used in pickling.
  • In Japan, daikon is often served with sashimi.

Frequently Asked Questions

Is Daikon healthy?

Yes — Daikon is generally considered a nutritious addition to a balanced diet when consumed in appropriate portions.

How should I store Daikon?

Follow the storage guidance above. Most fresh varieties benefit from refrigeration; shelf-stable versions keep in a cool, dry cupboard.

Can I freeze Daikon?

Many forms of Daikon freeze well. Portion into freezer bags, label with the date, and use within 3 months for best flavor.

What does Daikon pair well with?

Consult the recipe suggestions above — Daikon usually pairs beautifully with fresh herbs, citrus, or a matching regional cuisine.

Where does Daikon come from?

Daikon is produced or sourced in a variety of regions worldwide. Local farmers' markets are often the freshest option.

References

Profile source: seed-stub · updated 8/7/2026