Daikon
Daikon
Daikon (pronounced /ˈdaɪkɒn/), also known as white radish or Japanese radish, is a root vegetable widely used in Asian cuisine. Its scientific name is Raphanus sativus var. longipinnatus.
Etymology
The term "daikon" is derived from two Japanese words: "dai" (meaning large) and "kon" (meaning root).
Description
Daikon is characterized by its long, white, and tubular shape. It has a crisp texture and a mild flavor compared to other radishes. It is often used in salads, pickles, and as a garnish. In some Asian cuisines, it is also used in soups and stir-fries.
Nutritional Value
Daikon is low in calories and a good source of vitamin C. It also contains small amounts of iron, calcium, and potassium.
Related Terms
External links
- Medical encyclopedia article on Daikon
- Wikipedia's article - Daikon
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