Radish, Korean

Common Name: Korean Radish, Tae Baek,

무, Mu

Also known as Chinese white radish, "lo bak", Oriental radish.

A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China and Korea around 500 B.C.

Korean radish is used raw in a variety of dishes, most notably in the different types of radish Kimchi.

Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables.

Radish sprouts have a hot flavor that is similar to watercress. The sprouts may be added to soups, or used to season tofu and fish. Sprouts should be added at the last minute to ensure maximum crispness and flavor.

The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag.

Nutrition Facts

Serving size: 100g.

Other serving sizes: 1 cup, 1 gram, 1 lb, 1 ounce, 1 oz, Large, 7" dia 13" Long, Medium, 6"dia 10" Long, Small, 4 1/2" dia 8" Long

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition source: User.

Amount Per Serving
Calories	18
Calories From Fat (5%)	0.82
Calories From Protein (12%)	2.19
Calories From Carbohydrates (83%)	14.98
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 0.1g	<1%
Saturated Fat 0.03g	<1%
Monounsaturated Fat 0.02g
Polyunsaturated Fat 0.05g
Cholesterol 0mg	0%
Sodium 21mg	<1%
Potassium 227mg	6%
Total Carbohydrates 4.1g	1%
Fiber 1.6g	6%
Sugar 2.5g
Protein 0.6g	1%
Vitamin A 0IU	0%
Vitamin C 22mg	37%
Calcium 27mg	3%
Iron 0.4mg	2%
Vitamin E 0mg	0%
Thiamin 0.02mg	1%
Riboflavin 0.02mg	1%
Niacin 0.2mg	1%
Vitamin B6 0.05mg	3%
Folate 28mcg	7%
Vitamin B12 0mcg	0%
Pantothenic Acid 0.14mg	1%
Phosphorus 23mg	2%
Magnesium 16mg	4%
Zinc 0.15mg	1%
Copper 0.12mg	6%
Manganese 0.04mg	2%
Selenium 0.7mcg	1%
Alcohol 0g
Caffeine 0mg
Water 94.62g	0%
MyPoints 0.57