Daikon Radish
A long, mild white radish common in East Asian cooking, used both raw for crunch and pickled or cooked for digestion.
Gut Health
Detox
Heart Health
Daikon radish is low in calories and rich in vitamin C, potassium, and digestive enzymes. It supports digestion and metabolism. Enjoy raw in salads or pickled in dishes.
Daikon Radish
Per
1 cup, sliced, raw (88g)
Calories
16
Vitamin K
0%
Vitamin A
0%
Vitamin C
22%
Vitamin B12
0%
Vitamin D
0%
Iron
2%
Magnesium
3%
Potassium
4%
Calcium
2%
Fiber
1.4g
Nutrition Highlights
Vitamin C, digestive enzymes, fiber
—
Nutrition Density Score (ANDI Score)
Not officially rated
Editorial estimate
Prep Tip
Eat raw or lightly pickled to preserve the digestive enzymes — these are reduced significantly by cooking.
Absorption Boost
Cooked cruciferous vegetables — raw daikon alongside supplies the enzyme that helps activate cooked cruciferous compounds
Soy sauce or vinegar — a traditional pairing that also aids digestion
Use Caution If
You have hypothyroidism — raw daikon contains goitrogenic compounds
You have a sensitive stomach — the natural sulfur compounds can cause mild gas in some people
Storage
Refrigerate in a perforated bag; use within 1–2 weeks.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Skin clarity
Objective
(Quarterly)
Liver enzyme panel
TSH and thyroid panel