Daikon vs. Turnip

Daikon and turnip are types of root vegetables that belong to the cabbage family. Daikon, also known as icicle radish, is a type of winter radish. It originates from southeastern and eastern parts of Asia. Daikon thrives in areas with cool climate, on the loose, well-drained soil. Turnip originates from west Asia and Europe. It is part of human diet since ancient times. Turnip is cultivated in temperate areas, on the moist, cool soil around the world today. Both types of vegetables are cultivated as a source of food for humans and animals. They are members of the same family, have similar color, taste and texture, but they can be easily distinguished via several features:

Size of Root

Turnip is generally smaller than daikon. It can reach 2 to 8 inches in diameter and up to 2.2 pounds of weight. Daikon can reach 8 to 14 inches in length, 2 to 4 inches in diameter and 1 to 5 pounds of weight. Some large varieties of daikon can reach 100 pounds of weight.

Shape and Color of the Root

Turnip has conical, roundish or bulbous root that is white colored on the bottom part and pinkish, reddish or greenish colored on the upper part (part that protrudes above the ground). Daikon has white-colored root that looks like gigantic carrot.

Color of the Flowers

Turnip has yellow-colored flowers, while daikon produces white or lilac flowers.

Nutritional Profile

Turnip root is excellent source of vitamin C, while its leaves are rich source of vitamins A, C, K and B9 and calcium. Daikon root is rich source of dietary fibers, vitamin C, vitamins of the B group (especially B9), and minerals such as calcium, potassium and magnesium.

Consumption

Daikon and turnip have crispy texture and mild, but distinctive flavor that is typical for cruciferous vegetables. Turnip has slightly milder taste than daikon. Both turnip and daikon can be consumed fresh or cooked. Thin slices of daikon are used as garnish for various Asian dishes and as ingredient of salads. Turnip cake is popular Asian dish, which is (despite its name) made of shredded, cooked daikon. Young leaves of daikon are consumed as leafy vegetables. Turnip is usually consumed fresh, stir-fried or pickled. It is often used for the preparation of spring rolls. Turnip leaves are very popular as leafy vegetables in some parts of Europe and USA.

Other Applications

Turnip was initially cultivated because of the seed that was used as a source of oil in the past. Large varieties of turnip are cultivated as a source of food for livestock today. Daikon is widely cultivated in North America as animal fodder (because of its large leaves) and as soil ripper (daikon roots prevent soil compaction).