White radish—commonly known as daikon—is a root vegetable widely used in Asian cuisine and increasingly popular around the world. With its crisp texture, mild peppery flavor, and high water content, daikon is often eaten raw, pickled, cooked, or added to soups. But beyond taste, how does eating white radish actually affect your health? The answer depends on how much you eat, how it’s prepared, and your individual condition.
Nutritional Profile
White radish is low in calories but rich in essential nutrients. A typical serving provides vitamin C, potassium, folate, fiber, and small amounts of calcium and magnesium. It also contains natural plant compounds such as antioxidants and digestive enzymes. Because it is about 90–95% water, it is hydrating and filling without contributing many calories, making it popular in weight-control diets.
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