Radishes, oriental, raw
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
The oriental radish, or daikon, is a long, white root vegetable with a crisp, juicy texture and a flavor that ranges from mildly peppery to sweet when cooked. Nutritionally, it's a low-calorie powerhouse, offering a good source of fiber and vitamin C for its minimal energy cost. Its high water content makes it incredibly hydrating and refreshing in raw preparations.
💚 Why it's loved
People love it for its remarkable versatility—it can be grated into salads, pickled into crunchy condiments, or simmered into hearty stews where it absorbs flavors like a sponge. Its mild, clean taste and satisfying crunch make it a staple in many Asian cuisines.
⚠️ Watch-outs & how to enjoy it better
When eaten raw in large quantities, its natural compounds can cause gas or bloating in some individuals. To mitigate this, start with smaller portions, cook it to break down some fibers, or pair it with easily digestible foods like rice or well-cooked proteins.
Key benefits
- Very low in calories and fat.
- Good source of dietary fiber.
- Contains vitamin C, an antioxidant.
- High water content aids hydration.
- May aid digestion due to fiber and enzymes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single daikon radish can grow to over a foot long, and in Japan, the world's longest daikon recorded was over 16 feet (nearly 5 meters)!
Full nutrition (scales with serving)
| Water | 94.6 g |
| Energy | 18.0 kcal |
| Energy | 76.0 kj |
| Protein | 0.60 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.58 g |
| Carbohydrate, by difference | 4.1 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 2.5 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 0.40 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 23.0 mg |
| Potassium, K | 227 mg |
| Sodium, Na | 21.0 mg |
| Zinc, Zn | 0.15 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 0.70 ug |
| Vitamin C, total ascorbic acid | 22.0 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.20 mg |
| Pantothenic acid | 0.14 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 28.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 7.3 mg |
| Betaine | 0.10 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.03 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.03 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.02 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.04 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.03 g |
| Isoleucine | 0.03 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.03 g |
| Arginine | 0.04 g |
| Histidine | 0.01 g |
| Alanine | 0.02 g |
| Aspartic acid | 0.04 g |
| Glutamic acid | 0.11 g |
| Glycine | 0.02 g |
| Proline | 0.01 g |
| Serine | 0.02 g |
FAQ
What's the difference between daikon and regular red radishes?
Daikon is much larger, milder, and less pungent than small red radishes. Its flavor becomes sweeter when cooked, whereas red radishes are typically eaten raw for their sharp bite.
How do I pick a good daikon?
Look for one that feels heavy for its size, with smooth, firm skin and bright green, fresh-looking leafy tops (if attached). Avoid any with soft spots or cracks.
Can I eat the leaves?
Yes! Daikon greens are edible and nutritious. They can be sautéed, added to soups, or used in stir-fries, though they have a stronger, slightly bitter flavor than the root.