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      Nutritional benefits of daikon radish microgreens

      The daikon radish contains many nutrients, minerals and vitamins, including:

      - potassium;

      - zinc;

      - sodium;

      - copper;

      - manganese;

      - phosphorus;

      - magnesium;

      - iron;

      - calcium;

      - vitamins A, B1, B6 and C;

      - high in folic acid (vitamin B9) ;

      - high in antioxidants.

      Health benefits of daikon radish microgreens

      - Very low calorie (only 15 calories per 100g);

      - provides a natural source of vitamins and minerals for all-round nutritional support;

      - diuretic properties help to regulate kidney functions; stimulates the elimination of toxins from the body;

      - high in dietary fibre: aids digestion, helps to lower cholesterol, and is good for the heart. It can also reduce the risk of blocked arteries and stroke;

      - helps to regulate insulin and blood sugar levels, aiding weight control and lowering the risk of heart disease and Type 2 diabetes;

      - excellent anti-inflammatory, antiseptic and anti-fungal properties;

      - supports digestion through promoting the production of gastric juices: can be effective in treating constipation and dysentery;

      - a natural fat burner: is often used in slimming diets;

      - daikon radish promotes liver function and health;

      - helps to dissolve bronchial catarrh;

      - rich in vitamin C: helps the body to absorb the iron in food;

      - high in antioxidants: help fight free radicals and lower the risk of cancer;

      - strengthens the immune system;

      - it is an excellent anti-inflammatory and is ideal for relieving arthritic pain;

      - it promotes skeletal system: reduces the risk of osteoporosis;

      - promotes eye health;

      - can reduce the risk of tumours, thanks to the presence of antioxidants and ascorbic acid;

      - supports hydration: 100 g of radish contain 95.6 g of water!

      - folic acid promotes cardiovascular health and helps to prevent cardiovascular disease.

      Taste and use

      Unlike the potent peppery taste of red radishes, the daikon radish has a mildly spicy, crisp and slightly sweet flavour.

      The microgreen also has slight sweet and spicy hints. It is extremely juicy and for this reason it can become a natural ingredient in a range of dishes, including sandwiches, rice and pasta dishes.