KetovoreSakurajima Daikon
Moderate oxalateRoot vegetables
- Oxalate per serving · 1/2 cup
- ~17 mg
- Oxalate per 100 g
- 30 mg
LowModerateHighVery high
A serving of sakurajima daikon (~17 mg) sits mid-scale.
A typical serving of sakurajima daikon (1/2 cup) carries about 17 mg of dietary oxalate, or 30 mg per 100 g — moderate on a low-oxalate diet (low <10, moderate 10–25, high 25–50, very high >50 mg per serving).
Lower-oxalate swaps
Same role on the plate, a fraction of the oxalate.
Sakurajima Daikon varieties
10 common varieties — oxalate is driven by soil, maturity and prep far more than variety, so all estimate alike.
Alpine DaikonApril Cross DaikonChina Rose DaikonDaikonLong White DaikonMino Early DaikonMinowase DaikonMiyashiro DaikonScarlet DaikonTokinashi Daikon
Seeded from published oxalate references. Values are estimates and vary by variety, soil, and preparation — a guide, not lab or medical values. Oxalate is tracked independently of carbs and the keto score.
Frequently asked
How much oxalate is in sakurajima daikon?›
A typical serving of sakurajima daikon (1/2 cup) has about 17 mg of dietary oxalate, or 30 mg per 100 g — moderate on a low-oxalate diet.
Is sakurajima daikon high in oxalate?›
Sakurajima Daikon is moderate in oxalate — fine to eat on most low-oxalate plans.
What are lower-oxalate alternatives to sakurajima daikon?›
Lower-oxalate options include bohemian horseradish (~4 mg), ah-hu jicama (~6 mg), arrowroot (~6 mg), amarillo yacon (~8 mg).
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Oxalate estimates, not medical advice. Seeded from published oxalate references. Values vary by variety, soil, and preparation.
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