Spicy, and a little hot, Micro Daikon can go a lot of places and add a lot of flavor. Sushi, salads, soup, rice, sandwiches, anywhere you want color, flavor, and nutrition think of adding Micro Daikon.
Among the 25 microgreens tested, red cabbage, cilantro, garnet amaranth, and daikon radish had the highest concentrations of vitamin C, carotenoids, vitamin K, and vitamin E, respectively. In general, microgreens contained considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts, an indication that microgreens may be worth the trouble of delivering them fresh during their short lives. USDA Agricultural Research Service