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Daikon
Raphanus sativus var. longipinnatus
Low FODMAP
Root Vegetable
Generally Safe
Fresh daikon radish

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One medium serving of daikon

Safe Serving Size: Can be consumed in larger portions

Active Compounds: Contains isothiocyanates and glucosinolates, which are generally well-tolerated in FODMAP context

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: Minimal digestive impact when consumed in recommended portions

Typical reaction time frame: If reactions occur, typically within 0-2 hours

Individual variation: Generally well-tolerated by most individuals

Safe Alternatives

radishes

Radishes

cucumber

Cucumber

turnips

Turnips

Substitution ratio: 1:1 replacement in most recipes

Processing Effects

Safe to eat raw

Maintains low FODMAP status when cooked

Fermentation may slightly increase FODMAP content

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • leeks

Safe complementary foods: Can be safely combined with other low FODMAP vegetables and proteins

Reintroduction Guidelines
  1. Start with small amount (30g) raw
  2. If tolerated, increase to full serving size (75g)
  3. Try cooked daikon if raw is well-tolerated

Signs of success: No digestive discomfort within 24 hours of consumption

Hidden Sources

Common products containing garlic:

  • Asian pickled vegetables
  • Korean kimchi
  • Japanese tsukemono

Alternative names: White radish, Japanese radish, Chinese radish, Winter radish

Individual Variables

Factors affecting tolerance:

  • Overall digestive sensitivity
  • Preparation method
  • Portion size
  • Individual tolerance to cruciferous vegetables

Tip: Start with small portions and monitor your body's response