Is Daikon High in Potassium? A Detailed Nutritional Breakdown

December 19, 2025 •

3 min read

According to nutritional data, a 100-gram serving of raw daikon contains a moderate amount of potassium, roughly 227 to 285 mg. While it is a beneficial contributor to your daily intake, this level means it is not ranked among the highest-potassium vegetables available.

Quick Summary

Daikon radish provides a moderate amount of potassium, contributing to daily mineral needs alongside its many other health benefits. It is a nutritious, low-calorie vegetable rich in vitamins, antioxidants, and digestive enzymes.

Key Points

Moderate Source: Daikon contains moderate levels of potassium, providing around 227-285 mg per 100g serving.
Not a Potassium Powerhouse: When compared to other vegetables like spinach or potatoes, daikon is not considered one of the highest potassium sources.
Water-Soluble Nutrient: Potassium can be lost during cooking methods like boiling, so opt for raw, steamed, or stir-fried daikon to retain more of the mineral.
Rich in Vitamin C: Beyond potassium, daikon is an excellent source of vitamin C, which is vital for immune function and acts as an antioxidant.
Aids Digestion: The vegetable is rich in digestive enzymes like amylase and lipase, which help break down carbohydrates and fats.
Good for Weight Management: Its low-calorie and high-fiber content makes daikon a filling and healthy addition to any weight loss plan.

Daikon's Potassium Content: A Deeper Look

Daikon, a staple in many East Asian cuisines, is often lauded for its health benefits. Among its array of nutrients, potassium is a key component. However, the perception of whether it is 'high' in this mineral depends heavily on comparison. Raw daikon offers a respectable potassium level, typically providing around 227-285 mg per 100-gram serving. For context, the recommended daily value (DV) for potassium for adults is around 4,700 mg. This means a standard serving contributes a small but meaningful percentage towards that goal.

How Daikon Compares to Common Foods

To understand daikon's place in the potassium hierarchy, it's helpful to see how it stacks up against other popular vegetables and fruits known for their high potassium content. The following table provides a clear comparison, with all figures based on a 100g serving of the raw food, unless specified otherwise.


Food (100g)	Potassium (mg)	Notes
Daikon Radish	~227-285	Fresh, raw root
Potato (with skin, baked)	~422	Higher potassium, especially with skin
Spinach (cooked)	~466	Significantly higher potassium when cooked down
Banana	~358	Fresh fruit, well-known potassium source
Sweet Potato (cooked)	~397	High in potassium and Vitamin A
White Beans (cooked)	~480	One of the highest plant-based sources

As the table shows, daikon is a good, but not exceptional, source of potassium. It sits comfortably in the middle, offering more than some foods but less than well-known high-potassium powerhouses.

Impact of Cooking on Daikon's Potassium

The method of preparing daikon can influence its mineral content. Potassium is a water-soluble mineral, which means it can leach into the cooking water when boiled. This can slightly decrease the final potassium level in the vegetable. Steaming, stir-frying, or enjoying daikon raw are all excellent methods for preserving its nutritional value. For instance, dried daikon has a much more concentrated potassium content per serving due to the removal of water.

Beyond Potassium: Other Daikon Health Benefits

While its potassium content is beneficial, daikon offers a range of other nutritional advantages that make it a worthy addition to your diet. Here are some key benefits:

Rich in Vitamin C: A cup of daikon can provide a significant portion of your daily Vitamin C needs, boosting the immune system and providing antioxidant protection.
Promotes Digestion: Daikon contains natural digestive enzymes like amylase and lipase, which aid in the breakdown of starches and fats, respectively. Its high fiber content also helps with regularity.
Antioxidant and Anti-inflammatory Properties: The vegetable is rich in antioxidants and other compounds that help reduce inflammation and protect cells from damage caused by free radicals.
Supports Detoxification: With its mild diuretic properties, daikon can assist the kidneys in flushing out toxins from the body.
Low in Calories: As a low-calorie, high-fiber food, daikon is an excellent choice for weight management, helping you feel full without consuming excess calories.

How to Incorporate Daikon into Your Diet

Daikon is an incredibly versatile vegetable that can be enjoyed in many ways. You can grate it raw into salads or slaws for a crisp, peppery flavor, or slice it thinly for a garnish. It can also be added to soups, stews, and stir-fries, where it softens and absorbs the flavors of the broth. Pickling daikon, known as takuan in Japanese cuisine, is another popular preparation method that adds a tangy zest. For a heartier meal, roasted daikon can make for a delicious and nutritious side dish.

Conclusion: Daikon's Role in a Balanced Diet

In conclusion, daikon is a moderate source of potassium, not a powerhouse like a potato or sweet potato, but a valuable contributor to your overall mineral intake. Its true strength lies in its broader nutritional profile, which includes high levels of vitamin C, digestive enzymes, and antioxidants. It is a low-calorie, versatile vegetable that supports digestive health, immunity, and detoxification. For those looking to increase their potassium intake, daikon is a healthy option, especially when combined with other genuinely high-potassium foods within a balanced and varied diet. You can find detailed nutritional information, such as from the USDA, to help you make informed dietary choices.

For further details on nutrient profiles and daily values, consult authoritative sources like the USDA's FoodData Central.

Frequently Asked Questions

No, daikon is not considered a high-potassium food when compared to other produce. It contains a moderate amount of potassium, roughly 227-285 mg per 100g, while foods like spinach, potatoes, and white beans offer significantly more per serving.

Daikon has less potassium than a banana. A medium banana contains about 422 mg of potassium, while 100g of daikon provides approximately 227-285 mg.

Yes, cooking can slightly reduce the potassium content in daikon. Since potassium is water-soluble, boiling the vegetable can cause some of the mineral to leach into the cooking water. Methods like steaming or eating it raw help preserve more of the potassium.

Yes, dried daikon contains a much higher concentration of potassium per serving than fresh daikon. The drying process removes water, which concentrates the minerals, including potassium.

Daikon is a nutritious vegetable that is also an excellent source of Vitamin C and folate. It contains smaller amounts of other minerals like calcium and magnesium, along with beneficial digestive enzymes.

The health benefits of daikon include boosting immune function due to its high Vitamin C content, aiding digestion with its enzymes, and providing antioxidants that help reduce inflammation. It is also low in calories and supports detoxification.

Individuals with kidney problems or those on a potassium-restricted diet should consult their healthcare provider before consuming daikon or other potassium-containing foods. While not extremely high, the mineral content should be considered in specific health conditions.