Description
One of Japan's most eaten vegetables. It sweetens in winter; simmered it soaks up dashi, and raw it is grated or cut into fine threads to garnish sashimi.
大根
だいこん
daikon
Daikon radish
- Winter
Did you know?
The top near the leaves is sweet and the tip is pungent, so Japanese cooks use each section for a different dish.
Famous produce
- Nerima daikon (Tokyo)
- Shogoin daikon (Kyoto)
- Sakurajima daikon (Kagoshima), the world's largest
In the kitchen
- oden
- buri daikon
- daikon oroshi
- ken
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
15 kcal
- Protein 15%
- Fat 7%
- Carbohydrate 79%
| Energy | 15 kcal |
|---|---|
| Water | 94.6 g |
| Protein | 0.5 g |
| Fat | 0.1 g |
| Carbohydrate | 4.1 g |
| Dietary fibre | 1.4 g |
| Salt equivalent | 0 g |
| Sodium | 19 mg |
|---|---|
| Potassium | 230 mg |
| Calcium | 24 mg |
| Magnesium | 10 mg |
| Iron | 0.2 mg |
| Zinc | 0.2 mg |
| Iodine | 3 µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0 mg |
| Vitamin K | Tr µg |
| Vitamin B1 | 0.02 mg |
| Vitamin B2 | 0.01 mg |
| Vitamin B12 | 0 µg |
| Folate | 34 µg |
| Vitamin C | 12 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 06132 · Tr = trace · — = no data
