DAIKON, A FIGURE ALLY AGAINST SKIN PROBLEMS
Recently introduced in the traditional shops and often confused with a big white carrot, Daikon is actually a root which is often used in the Japanese cuisine.
It is considered a superfood thanks to its high quantity of nutritional properties and it should be eaten often, even more than once a week.
Daikon is also a natural fat burner as it boosts the body metabolism and improves digestion. For these reasons it is a great ally and introducing it in our diet it can help with our beauty treatment results.
It helps to keep the liver healthy, it has diuretic, depurative and draining properties, it is rich in Vitamin C and is very low in calories.
100g of Daikon contains 18 kcal and also:
- Fat 0,1 g
- Cholesterol 0 mg
- Sodium 21 mg
- Potassium 227 mg
- Carbohydrates 4,1 g
- Fibers 1,6 g
- Sugars 2,5 g
- Proteins 0,6 g
- Vitamin C 22 mg
- Calcium 27 mg
- Iron 0,4 mg
- Magnesium 16 mg
DID YOU KNOW THAT…?
Daikon root is recommended to women in the first 3 months of pregnancy thanks to its properties of fighting nausea and vomit that often occur during that period.
HOW TO COOK DAIKON
This root with a consistency similar to carrots has a very strong taste and a little spicy, similar to ginger, but if you cook it for a long time the tangy flavor will easily attenuate. It tastes good with potatoes and other vegetables like peas, asparagus, spinaches. The cooking process of Daikon is very similar to those of other vegetables. you just need to cook it a few minutes with oil and other ingredients, then add vegetal broth and spices. When it gets tender you can serve it or make a creamy velouté soup with an immersion blender.