White Radish, also known as daikon, is a larger, elongated radish with smooth white skin and milder flavor. Native to East Asia, it grows up to 20-35 cm in length and is often grated, stewed, or fermented in dishes. Rich in enzymes, it aids digestion and is commonly used in Asian cuisine and detox diets.

Radish (Raphanus sativus), from the Brassicaceae family, originated in Southeast Asia. This root vegetable can be red, pink, white, or purple, with a round to cylindrical shape and crisp, peppery flesh. The plant grows 15-45 cm tall, with tubers 2-10 cm long. Nutritionally, radishes are low in calories but high in vitamin C and antioxidants, supporting immune function and skin health. They are commonly sliced into salads, pickled, or stir-fried. Best stored in the refrigerator, radishes stay fresh longer when the greens are removed. Their peppery flavor also has traditional use in herbal remedies for digestion.