Equal in Potassium - Vitamin Comparison Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The summary score is calculated by summing up the daily values contained in grams of the product. Obviously the more the food fulfills human daily needs, the more the summary score is. Macronutrient comparison charts compare the amount of protein, total fats, and total carbohydrates in grams of the food. The displayed values show how much of the daily needs can be covered by grams of food.
Comparison summary table Pay attention to the most right column. It shows the amounts side by side, making it easier to realize the amount of difference. Which food is preferable for your diet? Low Calories diet. Low Fats diet. Low Carbs diet. Low glycemic index diet. Which food is lower in Sugar? Radish is lower in Sugar difference - 0.
Which food contains less Sodium? Daikon contains less Sodium difference - 18mg. Which food is lower in Saturated Fat? Daikon is lower in Saturated Fat difference - 0.
Which food is cheaper? Which food contains less Cholesterol? Which food is lower in glycemic index? Which food is richer in minerals?
It cannot be stated which food is richer in vitamins. See the charts below for detailed information. Which food is richer in vitamins? All nutrients comparison - raw data values Nutrient Opinion Calories 18 16 Protein 0. References The source of all the nutrient values on the page excluding the main article the sources for which are presented separately if present is the USDA's FoodCentral.
Data provided by FoodStruct. Please consult your physician before beginning any diet. A daikon radish, also sometimes called a Japanese radish or white radish, resembles a white carrot.
Daikon radishes are somewhat sweet and have only a hint of the spice the red variety is famous for. The greens from daikon are also edible and delicious when sauteed into a stirfry or chopping them up into a broth-based soup. As with red radishes, daikon radish sprouts are also popular and much spicier than the full-grown root vegetable. Since daikon is a radish, you would think that it would be naturally very easy to substitute it for red radish in a recipe.
While you can cook red radishes, they lose a lot of their flavor and texture and end up as little more than filler. Daikon radishes, on the other hand, retain more of their texture, being a much larger root, and develop a mild, sweet flavor that is often compared to turnips.
As with all radishes, daikons are low in calories and high in fiber, making a great healthy snack, especially for those with weight loss in mind. Daikon oroshi simply means grated daikon in Japanese. Some recipes that will often be garnished with daikon oroshi include steak, tempura, or tofu, especially when deep-fried. There are myths that radishes at night can allow coughs and other viral infections in, but there is no medical proof for this whatsoever. Possibly searching for this festival created confused questions and search results, leading to the beginning of the controversial, unsubstantiated myth.
When daikon is cooked, it tastes remarkably similar to turnips, and they have similar coloring, so this confusion is understandable. Although daikon and red radish belong to the same family, there are a few differences. White radish is elongated, slightly sweet, juicier, and mild-flavored, whereas red radish is much smaller, round-shaped, and sharper in flavor. A Chinese daikon variety, called watermelon radish is known for its eccentric appearance.
The taste of daikon is similar to a red radish but less peppery and intense in flavor. Daikon resembles turnips in taste when cooked into meals, as their sweetness is enhanced with heat.
Daikon radish offers the same crunch as that of a carrot and is often used in salads, and condiments to brighten up the meals.
Daikon is considered a nutritionally loaded low-calorie vegetable. It is believed that daikon has anti-bacterial, anti-inflammatory, and diuretic properties as well. Daikon radish is known to do wonders for your heart health and stabilizes the blood pressure levels, although these claims have not been medically tested. Raw daikon is often used in salads along with other root vegetables, cucumbers, tomatoes, and sometimes fruits.
It's grown in many Asian countries, and in Japan, it's the most commonly eaten vegetable. Daikon and radishes are from the same family, but there are a few differences. The red radishes we slice and toss into salads are much smaller and sharper in flavor than the radishes used in Japanese cuisine. Red radishes are peppery whereas the white radish is mild and slightly sweet.
There is also mu, which is the Korean radish. The Korean radish is a type of daikon radish.
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