Daikon is considered a natural fat burner, capable of acting on different parts of the body depending on whether it is eaten fresh or dry: how it is used.

Daikon is a vegetable of Asian origin that for some years has also been produced in Europe, including Italy. Its appearance resembles that of a large white turnip; in reality it is a root belonging to the same family of cabbage and cabbages, the Brassicaceae, with leaves similar to those of turnips. Nutritional and beneficial properties of white turnip In addition to being rich in minerals such as calcium, potassium, magnesium, iron, phosphorus, and vitamin C, B vitamins and fiber, daikon helps burn fat thanks to its ability to metabolize them. It is no coincidence that in Japan it is served in combination with tempura and fried foods in general. It has detoxifying, anti-swelling, diuretic and draining virtues, which is why it is recommended for those who want to combat water retention and cellulite. It acts as a mucolytic and therefore is useful in case of cough and cold. Finally, it provides very few calories: 15 every 100 grams.

How to cook fresh Daikon

Fresh daikon acts on superficial fats, the visible ones. It can be bought quite easily in health food stores and well-stocked supermarkets. Its flavor is very reminiscent of radish. The top of the root is sweet and suitable to be eaten raw, grated or in flakes; the lower part has a more intense and spicy flavor which makes it preferable to steam it and then sauté it. The root is also tasty baked in the oven, alone or with other vegetables, and seasoned with a good extra virgin olive oil and abundant aromatic herbs. It can be an excellent side dish for fish dishes and a healthy and secret ingredient in soup recipes. Once purchased, it should be stored in a dry and cool place for a couple of weeks.