How does cooking Daikon affect its immediate enzymatic boost compared to its fiber content?

Cooking denatures the delicate enzymes, rendering them inactive, but fiber and water remain.

The method of preparation significantly impacts Daikon's functional benefits. The specialized digestive enzymes, such as amylase and diastase, are delicate protein structures that are susceptible to heat. When Daikon is cooked, for instance, by boiling it in soups or stews, this heat causes the enzymes to denature, meaning their molecular structure changes, and they lose their catalytic function entirely. However, the structural components responsible for mechanical action—the dietary fiber and the high water content—are much more robust and survive the cooking process. Consequently, cooked Daikon retains its ability to soften stool and add bulk, but it sacrifices the immediate enzymatic assistance for carbohydrate breakdown that raw Daikon provides.