Daikon vs. Radish — Health Impact and Nutrition Comparison
Radishes are rich in minerals, vitamins, protein, polyunsaturated fat and have fewer sugars than daikons. On the other hand, daikons contain more carbs, lower in calories, saturated fats, and sodium than radishes.
Table of contents
Daikon and radish are widely used in cooking, but people often confuse these two vegetables. We are going to identify their differences by focusing on their nutritional value. The main difference between a daikon and a radish is that a daikon is a winter radish, and it looks more like a long, white carrot. Besides, daikons are sweeter, juicier, and less spicy than radishes.
Daikon is also known as mooli and belongs to the Raphanus genus. It is a winter radish that is usually characterized by long white roots and fast-growing leaves. There are many different types of daikon, of which the most common types are Watermelon Radish, French Breakfast Radish, and Daikon White Radish.
Radish also belongs to the Raphanus genus; it is an edible root vegetable of the family Brassicaceae consumed worldwide. The most common varieties of radish are Watermelon Radish and Pink Radish.
Taste and Use
Overall, radishes have a peppery flavor; sometimes, the taste tends to be milder depending on how long they were left on the earth to grow. Radishes are often eaten raw or added as a flavor in a salad. Daikon radishes are sweeter than radishes. They can be eaten raw or cooked. The greens from daikon are also edible.
In this section, we will look into the specific difference between the nutrients of daikons and radishes. At the bottom of this page, you can find nutrition infographics that visually show the differences between these vegetables․
Both daikon and radish contain 95% water.
The content of macronutrients in these vegetables is almost equal. However, radishes have more protein, whereas daikons have more carbs. The levels of fiber and monounsaturated fats are equal in both daikons and radishes. These vegetables lack trans fats.
The number of calories of these vegetables is almost equal. Daikon has 18 calories per 100 g, and radish has 16 calories per 100 g. Both are low-calorie food and are suitable for your healthy diet.
Both daikon and radishes contain almost an equal amount of vitamins.
However, daikons are richer in Vitamin C, Vitamin B1, and Folate. On the other hand, radishes contain three times more Vitamin K, Vitamin B6, Vitamin B5, Vitamin B3, Vitamin B2, and more Vitamin A and Vitamin K.
These plants have no Vitamin D, Vitamin E, and Vitamin D B12.
In general, daikons are relatively higher in minerals than radishes. Daikons have more iron, magnesium, copper, phosphorus, and less sodium, whereas radishes contain more zinc. Both vegetables contain equal levels of calcium and potassium.
Both radishes and daikons are considered low glycemic index products. Moreover, both vegetables have an equal GI. The GI of raw daikons and radishes is 32.
The average PH value of radishes falls in the range of 6.0-7.0, whereas the PH value of daikon is equal to 7.5. Daikon is more alkaline than radish. Another way to assess the acidity of foods is the potential renal acid load. The PRAL value of food shows how much acid or alkali a given food produces when broken down in the body.
The PRAL values of daikon and radish are -4.4. These vegetables in the body are more alkaline.
The nutritional values are presented for raw daikons and raw radishes. At the bottom of this page, you can find nutrition infographics of these vegetables.
Daikon and radish are highly nutritious vegetables, rich in potent plant compounds, vitamins, minerals, and fiber, which together protect your body from disease. Vegetable consumption has been linked to a lower risk of heart and other chronic diseases.
Radishes are excellent sources of antioxidants and minerals like calcium and potassium, which may help to lower high blood pressure and lower the risk of heart disease. These vegetables are also rich in natural nitrates that improve blood flow .
Radishes are low-calorie, high-fiber vegetables. They contain chemical compounds such as glucosinolate and isothiocyanate that help regulate blood sugar levels. Eating radishes also increases the body's natural production of adiponectin. Higher levels of this hormone can help protect against insulin resistance. Radishes also contain coenzyme Q10, an antioxidant that helps block the formation of diabetes .
Weight Loss and Diets
Eating low-calorie and high-fiber foods can help you maintain a healthy weight or lose weight. Radishes and daikons have almost a similar number of calories.
They both are considered non-starchy vegetables, which means they are deficient in carbs. According to studies, eating non-starchy vegetables can promote a healthy body weight .
Eating cruciferous vegetables such as radishes can help prevent cancer. Both radishes and daikons contain phytochemicals and anthocyanins, which have anti-carcinogenic properties. They are rich in sulforaphane, which research has shown to fight breast, colon, prostate, and ovarian cancers. Moreover, vitamin C acts as a powerful antioxidant, preventing free radicals from damaging DNA inside cells, thereby helping to prevent cancer. According to the study, radish root extract contains several isothiocyanates that cause cell death in some cancer cell lines .
Boost Immune System
Vitamin C can boost immune defenses by supporting various cellular functions. One hundred grams of daikon contains 22 mg of vitamin C, 30% of the recommended daily intake. Vitamin C is mainly concentrated in plant leaves. Daikon leaves are richer in vitamin C than oranges. Raw daikon juice can help dissolve mucus and phlegm and promote healthy respiratory function .
The natural diuretic property of radishes makes them highly beneficial to kidney health. They help flush out toxins from the body and act as a natural cleanser, preventing the buildup of waste products in the kidneys.
Daikon glucosinolates effectively enhance detoxification enzymes and, therefore, may have significant chemopreventive activity .
Daikons and radishes are presumed to be relatively safe vegetables; however, they might not be suitable for those suffering from gallstones. Both are goitrogenic foods. People with impaired thyroid function can minimize the risk of adverse effects by cooking them and increasing their selenium intake .
Fat Type Comparison
Comparison summary table
|Lower in Sugar|
|Lower in Sodium|
|Lower in Saturated Fat|
|Lower in price|
|Lower in Cholesterol||Equal|
|Lower in Glycemic Index||Equal|
|Rich in minerals||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet||Equal|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet||Equal|
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Vitamins & Minerals Daily Need Coverage Score
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. The exact links to the foods presented on this page can be found below.
- Daikon - https://fdc.nal.usda.gov/fdc-app.html#/food-details/168451/nutrients
- Radish - https://fdc.nal.usda.gov/fdc-app.html#/food-details/169276/nutrients
All the Daily Values are presented for males aged 31-50, for 2000-calorie diets.