Nutritional elements
Daikon radish sprouts contain:
- vitamins A, B1, B2, B3 and C
- mineral salts such as iron, calcium, magnesium, sodium, potassium and phosphorus
- fibers
In any case, glucosinolates stand out among the main components, i.e. the precursors of isothiocyanates, which are responsible for the spicy flavor and pungent smell of radishes.
Daikon radish sprouts: the uses in the kitchen
The typical taste of daikon radish sprouts is pungent. The body, on the other hand, has a purplish-white color and is crunchy and firm with the presence of small decorative leaves. Specifically, it is an ingredient that combines perfectly with strong flavours: therefore, it is possible to find them in legumes based dishes and salad. Furthermore, they can also form the basis for the preparation of tasty sauces to spread on bruschetta. You could then think of cooking the leaves following the same methods used for spinach and placing them at the base of soup and ommelets. They are also excellent when combined with potatoes or vegetables such as eggplant or peppers.
Growing radish sprouts: tips
Growing your own daikon radish sprouts and cultivating them is useful for obtaining organic and healthy products. Let's see together the procedures for a correct cultivation:
- Once sprouting has begun, they must be soaked for at least ten hours and then drained and placed in the refrigerator, remembering to change the water every day.
- After development, they will take on a white-pink color with a pair of heart-shaped leaves (sometimes used to decorate dishes).
- It will be necessary to consume them within 4 days, always keeping them at refrigerator temperature.