Radish Daikon

Daikon radish is an essential ingredient in Asian cuisine. Its popularity is due to its many uses and healthy ingredients.

Flavour: The fresh green radish has a fine, pungent radish flavour.

Ingredients: Radish green consists of approximately 37% sulphurous essential oil with a high mustard oil content. Protein is represented with 2%, fat is only present in minimal quantities (0.2%).
In addition, vitamins A, B1, B2, niacin and a lot of C are present. Furthermore, radishes contain 4% carbohydrates and the minerals iron, potassium, calcium, magnesium, sodium and phosphorus. In addition to bitter and pungent substances (in mustard oil), there are also enzymes and hormones. Due to the formation of chlorophyll in the wax process, the ingredients multiply very quickly and increase the pharmacological effect.

Use: Raw in salads, on bread, in juices, smoothies, herbal curd, sauces or as a garnish for your dishes (super for Asian fish and meat dishes).

Positive properties: Cures sinus congestion and clears the airways, aids digestion, said to prevent cancer.

Note: If you have a sensitive stomach, be careful not to eat too much green radish on an empty stomach.