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Daikon radishRich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves. Because vitamin C is destroyed by heat, raw daikon is often eaten in salads and as pickles, or grated for use as a condiment. If you don't have a Japanese-style grater, use a cheese grater and grate just before serving. Daikon also is used in soups and simmered dishes.[Back to List] [Back to Where you were] |
