Useful properties of daikon are known to many

Daikon is a Japanese radish without bitterness, containing a large number of vitamins, minerals, trace elements and fiber. In Eastern European countries it is also called white radish or sweet radish. Depending on the variety, the daikon has the form of carrots or turnips. Ripe roots have a weight of 400 to 1000 grams.

Dykeon has no bitter or acute aftertaste due to the fact that it lacks mustard oil. It is the most common vegetable in Japan. It can be used in raw, boiled or salty form. Root crops are stored for a long time. The Japanese radish can also be used for food by adding it to the salad, but it can not be stored, because it quickly turns yellow and fades.

Useful properties of daikon in Japan have been known for a long time. This vegetable has antiseptic properties due to the contained phytoncides. They kill germs that enter the human body. With a cold or losing weight, the diet should definitely include daikon. Useful properties of root crops improve the work of the gastrointestinal tract, restrain the growth of bacteria, help digest food rich in starch. In addition, the Japanese radish with constant use allows you to remove toxins from the body, neutralize free radicals.

Useful properties of the daikon allow using it with diets for people with diseases of the cardiovascular system and atherosclerosis. When it is used, the risk of diabetes mellitus is reduced, and the body is maintained after radiation exposure.

In Japanese radish contains more than 40% of a person's daily vitamin C, vitamins B, E and A, as well as trace elements such as iron, zinc, copper, iodine, calcium, potassium, magnesium, sodium, sulfur. All these components and form the value of root vegetables.

In addition to eating, the useful properties of the daikon allow it to be applied externally. For this, a tincture is prepared from it, which is used for grinding or compressing. For long-term storage in the winter, the daikon can be marinated in vinegar or salted, while it does not lose its properties.

Now Japanese radish is grown not only in Japan, but also in America, Russia, Asia, Europe. The useful properties of daikon (preventive, antiseptic, bactericidal, therapeutic) drew attention in these countries. Despite its widespread use, there is a category of people to whom the daikon is contraindicated. Of course, the Japanese radish improves the work of the gastrointestinal tract and cleanses the organs of the hematopoiesis and excretory systems. But those who suffer from gastric ulcer, gastritis, liver and kidney disease, before using this vegetable will need to consult with the doctor in charge.

The daikon has one more special property. He is able to accumulate in the root of harmful substances within the norm. This means that if it is grown in lands with a high content of heavy metal salts, in such roots it will be 3-4 times more than in a dyke grown in places with a better ecological situation.