It has a light flavor with skin and white meat (similar in shape to carrots) and is an essential part of Japanese food and recently introduced in European cuisine as a dressing for many dishes, stews, salads, as well as to enhance the flavor of many dishes. soups. Fresh Daikon leaves are also eaten as a vegetable.
They contain water, fiber, carbohydrates and are very low in calories, which makes them an ally of slimming diets.
They contain Vitamin C and a bit of B6, B3, B1, B2 and minerals such as Potassium, Calcium, Phosphorus and Iodine, adding folate, beta-carotene and oxalic acid.