Useful properties:

Eating daikon root (Japanese "relative" of radish) is quite useful for the nature's health. Its peel is rich with vitamins C and P and leaves contain carotene and calcium. In 100g of daikon there are 23mg of calcium, 0,2mg of ferrum, 23mg of kalium, 0,02mg of vitamin B1, 0,01mg of vitamin B2 and 11mg of vitamin C. Besides, root crop favors digestion, quite useful at gastritis and stomach aches, and at a hang-over. It is recommended to eat after sake.

Useful dishes:

• Daikon salad
• Daikon with mushrooms
• Furofuki daikon
• Namasu
• Daikon-no kare itame

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