What key nutrient are the often-discarded Daikon greens generally rich in?
Answer
Vitamin K
While the root of the Daikon is highly celebrated for its Vitamin C and enzyme content, the leafy tops, or greens, offer a distinct nutritional advantage, particularly being rich in Vitamin K. Vitamin K is a fat-soluble vitamin essential for proper blood clotting mechanisms and plays a supporting role in bone health. The greens are versatile in the kitchen and can be prepared similarly to other hearty greens, such as turnip greens or mustard greens. Utilizing the entire plant, including the greens, is an effective strategy for maximizing the nutritional yield and variety of vitamins derived from a single purchase of Daikon.
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