Daikon Nutritional Information at NamaYasai LLP - Growers of Japanese Vegetables in the UK

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Daikon: Nutritional Information
	The leaves are more nutritious than the roots and are an excellent source of potassium, calcium, vitamin A, vitamin K and folic acid. The root contains diastase, an enzyme that helps digestion and stimulates appetite.
	100g leaves contain: 400 mg potassium 260 mg calcium 3900 µg beta-carotene 330 µg retinol 53 mg vitamin C 270 µg vitamin K 140 µg folic acid	100g root contains: 230 mg potassium 24 mg calcium 10 mg magnesium 18 mg phosphorus 12 mg vitamin C 34 µg folic acid
Daikon 'Bunta Sobutori F1' washed and chopped for cooking
	How to Enjoy it: Raw and grated it's strong sharp flavour is a good accompaniment for oily fish such as sardines and herring. Slice the raw root and add to salad, or cook in soups and stews. The leaves and small white flowers can be eaten raw or cooked and the leaves can be boiled or steamed briefly before chopping up to serve as a dark green side vegetable just like spinach.
Daikon 'Kochin' raw and sliced		Daikon after boiling in a pan for 1 minute in 2cm depth of water

Daikon: Nutritional Information