Radish vs. Daikon — Health Impact and Nutrition Comparison

Varieties

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.

Macronutrients

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.

Macronutrient Comparison

Macronutrient breakdown side-by-side comparison

Radish

2

Protein: 0.68 g

Fats: 0.1 g

Carbs: 3.4 g

Water: 95.27 g

Other: 0.55 g

Daikon

2

Protein: 0.6 g

Fats: 0.1 g

Carbs: 4.1 g

Water: 94.62 g

Other: 0.58 g

Contains more ProteinProtein

+13.3%

Contains more CarbsCarbs

+20.6%

~equal in Fats ~0.1g

~equal in Water ~94.62g

~equal in Other ~0.58g

Calories

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.

Vitamins

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.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Radish

6

Daikon

4

Contains more Vitamin AVitamin A	+∞%
Contains more Vitamin B2Vitamin B2	+95%
Contains more Vitamin B3Vitamin B3	+27%
Contains more Vitamin B5Vitamin B5	+19.6%
Contains more Vitamin B6Vitamin B6	+54.3%
Contains more Vitamin KVitamin K	+333.3%

Contains more Vitamin CVitamin C	+48.6%
Contains more Vitamin B1Vitamin B1	+66.7%
Contains more FolateFolate	+12%
Contains more CholineCholine	+12.3%

~equal in Vitamin E ~0mg

~equal in Vitamin D ~0µg

~equal in Vitamin B12 ~0µg

Minerals

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.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Radish

2

Daikon

6

Contains more ZincZinc	+86.7%
Contains more ManganeseManganese	+81.6%

Contains more MagnesiumMagnesium	+60%
Contains more IronIron	+17.6%
Contains more CopperCopper	+130%
Contains more PhosphorusPhosphorus	+15%
Contains less SodiumSodium	-46.2%
Contains more SeleniumSelenium	+16.7%

~equal in Calcium ~27mg

~equal in Potassium ~227mg

Glycemic Index

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.

Acidity

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.

Cardiovascular Health

Section reviewed by cardiologist Astghik Grigoryan

According to studies, trigonelline from daikon may be able to help with vascular endothelial dysfunction, which is one of the causes of arterial hypertension. This effect for radish is unknown [1.2].

However, radish is an excellent source of antioxidants and minerals like calcium and potassium, which may help lower high blood pressure and cardiovascular risk [3].

These studies found that daikon and radish have anti-obesity effects that are beneficial for treating and preventing cardiovascular disease [4.5.6].

Diabetes

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 [7].

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 [8].

Cancer

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 [9].

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 [10].

Detoxification

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 [11].