Description:
Known as Chinese radish or Japanese radish, "daikon" means "root" and it can pass cm 30 in length. Radish Daikon has a big white root with wide leaves. In cooking you can use both the root (usually cut in cubes, in salads or soups) and the leaves, that have the sames properties as all cruciferous plants.
Daikon gives a high supply of vitamin C and a low content of calories. In addition, it has a function of fat burner. It is well-known in sprouting sector.
