Radishes, oriental, cooked, boiled, drained, with salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Boiled oriental radish, often the large daikon variety, transforms from a crisp, peppery root into a tender, mild, and subtly sweet vegetable that readily absorbs the flavors of its cooking liquid. Its texture becomes pleasantly soft yet holds its shape, making it a comforting, low-calorie addition to broths and stews. With only 17 kcal per 100g, it's an excellent source of dietary fiber for a vegetable with minimal energy density.
Calorie split: 14% protein · 74% carbs · 12% fat
↓ Full nutrition💚 Why it's loved
People love it for its remarkable ability to act as a flavor sponge, soaking up broths and seasonings while contributing a clean, mild sweetness and satisfying texture. It's a cornerstone of comforting, home-style cooking across many Asian cuisines, symbolizing simplicity and nourishment.
⚠️ Watch-outs & how to enjoy it better
When boiled alone, its flavor can be bland and watery, which some find unappealing. The high fiber content, while beneficial, can cause digestive discomfort like gas or bloating in sensitive individuals, especially if introduced suddenly. To counteract blandness, always cook it in a flavorful broth (dashi, meat stock) or with umami-rich ingredients like soy sauce or miso. For digestive ease, start with smaller portions and ensure it's cooked until very tender to break down fibers.
Key benefits
- Very low in calories and fat, aiding weight management.
- Good source of dietary fiber (1.6g per 100g) for digestive health.
- Rich in vitamin C, an antioxidant that supports immune function.
- Contains potassium, which helps regulate blood pressure.
- High water content promotes hydration.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'daikon' literally translates to 'big root' in Japanese, and its massive size can sometimes exceed 50 cm (20 inches) in length.
Full nutrition (USDA data · scales with serving)
| Water | 95.0 g |
| Energy | 17.0 kcal |
| Energy | 71.0 kj |
| Protein | 0.67 g |
| Total lipid (fat) | 0.24 g |
| Ash | 0.62 g |
| Carbohydrate, by difference | 3.4 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.15 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 24.0 mg |
| Potassium, K | 285 mg |
| Sodium, Na | 249 mg |
| Zinc, Zn | 0.13 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 0.70 ug |
| Vitamin C, total ascorbic acid | 15.1 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.15 mg |
| Pantothenic acid | 0.11 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 6.8 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 |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.07 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.06 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.04 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 0.11 g |
| PUFA 18:2 | 0.04 g |
| PUFA 18:3 | 0.07 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 | 0.04 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 | 0.05 g |
| Glutamic acid | 0.13 g |
| Glycine | 0.02 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
Is boiled oriental radish the same as daikon?
Yes, 'oriental radish' is the general term, and daikon is the most common and well-known variety used in cooking, especially when boiled.
Does boiling remove the peppery taste?
Yes, boiling significantly mellows the sharp, peppery bite of raw radish, resulting in a much milder, sweeter flavor.
How do I keep boiled radish from turning mushy?
Cut it into uniform pieces and add it to simmering (not boiling) liquid. Cook until just tender with a fork, as overcooking will cause it to break down.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.17 kcal/g · 16% calories from protein · 1.6 g fiber · 1.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.87 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.