Description
White radish, also known as japanese radish, chinese radish, winter radish or daikon, is popular in Asian cuisines and also the Germany, especially bavarians love it! The vegetable looks like a white plump carrot and is healthy when eaten raw, cooked or pickled.
It is often peeled before use, but the skin is edible. Please note that if your radish is not grown organically peeling is advisable as pesticide residues tent to collect on and under the skin. Unfortunately this part is also the most nutrious one – Dont worry our radishes were grown organically without the use of any chemicals. White radishes can be thinly sliced for a garnish, diced for cooking or pickling and grated for used in baked goods and other savory dishes. The radish greens can also be eaten raw in salads or added to soups and other hot dishes.
White radish has a lightly spicy flavor, and it tends to be milder than a red radish. The level of spice can depend on the variety of white radish, with some having a stronger flavor. The flesh is very crunchy and juicy. Cooked, white radishes taste mellow and sweet and become tender like a cooked turnip.
Health benefits of white radish / Japanese radish
Radishes are rich in antioxidants catechin, pyrogallol, vanillic acid, and other phenolic compounds and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage.
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