Daikon has larger than radish,
root crops – from 2 to 4 kg. They have a high taste
qualities: more juicy, tender, without spicy rare
taste, perfectly stored all winter. They can be used
for food in fresh, boiled and salted forms.
In Japan, daikon is one of the main vegetable
cultures, and we have it at the end of the last century.
Daikon translated from Japanese means “big
root ”for its size. Selected Daikon Root Vegetables
reach a weight of more than 20kg.
Useful properties of Japanese radish (daikon)
Daikon contains a lot of calcium salts,
removing excess water from the body, toxins. Also present
magnesium salts, iron,
phosphorus,
fiber, pectin substances. In small quantities
it contains all the B vitamins and
vitamin
C, a lot of beta-carotene, which strengthens
immunity.
Of all vegetable plants, only radish, daikon and
horseradish is able to cleanse the liver and kidneys, dissolve stones. IN
unlike radish and horseradish, which contain a lot
mustard oils that give the taste of these vegetables bitterness
and stimulating cardiac activity, the daikon is deprived
these disadvantages. Therefore, for the elderly,
suffering from kidney and liver diseases, daikon is like
created by nature itself to treat such ailments.
There are a lot of phytoncides in daikon, destructive
acting on microbes and protecting people from infectious
diseases. The root contains specific protein
substances that inhibit the growth of bacteria. Daikon use
for colds, as a bactericidal, antiseptic
and a remedy for diseases of the gallbladder
and liver, to improve bowel function.
Daikon has antiseptic properties, slows down
multiplication of bacteria, thanks to the contained in it
lysozyme.
Daikon can be widely used in preventive
treatment of patients with diabetes mellitus and radiation. there is
the opinion that the daikon is capable of removing radiation if
eat it raw.
Daikon is useful for the prevention and treatment of atherosclerosis,
various cardiovascular diseases, as they remove
excess cholesterol from the body. Healing effect
manifests itself with prolonged consumption of daikon.
Daikon increases appetite, removes toxins, strengthens hair,
accelerates the healing of purulent wounds, helps to get rid of
from freckles. Outwardly, the radish can be taken in the form of compresses,
lotions, rubbing.
Dangerous properties of Japanese radish (daikon)
It is not recommended to overuse these vegetables, especially for those who
passed the fifty-year milestone.
Daikon is contraindicated in diseases such as ulcers, hyperacid
gastritis, kidney and liver damage, gout.
Eating large amounts of this root vegetable causes flatulence.
If you have metabolic disorders, it is better before use.
daikon consult a doctor.
If you want to learn how to make a delicious and healthy salad of carrots and daikon, you should definitely watch this video.
