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DAIKON RADISH:

The Daikon or Japanese radish is a plant whose cultivation is intended for root consumption

Daikon or Japanese radish is a plant whose cultivation is intended for root consumption. It is commonly known as white radish, Daikon or Japanese radish.

Daikon contains glucose, fructose, cellulose and varying amounts of starch, making it a very good source of energy and fiber. It also has a high content of vitamins and minerals and excellent properties as a tonic, diuretic and alkalizing, as well as enzymes that promote digestion. But that's not all.

It is a highly nutritious and healthy food. Its daily intake brings multiple benefits apart from the nutritional ones, as it eliminates mucus, kidney stones and animal waste from the body, so it is convenient to take it regularly, although a small amount at each meal is enough. It can be consumed raw or cooked, either in salads or as raw with its sauce, or in soups, rice dishes, meat or fish stews ...

Daikon is an excellent contributor to the purification of the body and in slimming diets