For Korean drama lovers, you are certainly no stranger to kimchi. This special ginseng food is also easily found in many Korean restaurants. Fermented foods such as tempeh and tofu turned out to contain lots of nutrients that nourish the body. What are the benefits of eating kimchi for body health?
Kimchi is a pickled fermented vegetable (chicory and radish). After salting and washing, vegetables are mixed with herbs, such as fish sauce, garlic, ginger, small shrimp, and red chili powder.
Besides being eaten directly, kimchi is also often used as an additional spice in other dishes, for example kimchi soup or kimchi fried rice. In fact, this food also becomes topping and popular food items like pizza, pancakes, or burgers.
Kimchi is actually no different from pickles which are usually served with fried rice or martabak, which has a salty and sour taste. It's just that the taste of kimchi is much stronger coupled with the spicy taste of chili powder.
One serving of kimchi (100 grams) contains 7 grams of carbohydrates, 17 calories, 3 grams of fiber and does not contain fat.
Intrigued by the benefits of kimchi? The following nutrition and health benefits of kimchi based on studies in the Journal of Medicinal Food.
Fermented foods are popular with their probiotic contents, which are good bacteria for the digestive system. Well, kimchi also has this benefit.
By eating kimchi, your body will get a intake of probiotics that can maintain microbial balance in the intestine while improving bowel function.
A healthy intestine can absorb nutrients from other foods to the maximum. You may be at lower risk for stomach problems or diarrhea. The fiber content of fermented foods also prevents you from constipation.
Besides containing probiotics, kimchi also contains chlorophyll, phenol, carotenoids, and vitamin C. All of these kimchi nutrients provide benefits to the immune system and skin health.
Vitamin C can encourage the immune system to be stronger in fighting infections. The combination of vitamin C and other antioxidants helps reduce free radicals and stimulates collagen production.
Collagen is a protein needed by the skin to remain supple and elastic. Both of these benefits can slow down the aging process of the skin.
Kimchi comes from mustard greens. These vegetables are included in the cruciferous vegetable class, which is a group of vegetables that contain anticancer compounds.
Researchers say compounds that are anticancer in mustard greens are b-sitosterol and linoleic acid. The benefits of kimchi are very optimal if the kimchi maturity conditions and fermentation process are appropriate (kimchi is not too ripe or still raw).
Salt is the main ingredient for preserving kimchi. You certainly know if too much salt intake will have a bad impact on the body.
Salt can inhibit the ability of the kidneys to get rid of fluids. As a result, fluid in the blood remains and increases its pressure.
That is why foods high in salt can raise blood pressure and increase the risk of heart disease.
Fortunately, the fermentation process can reduce the negative effects of salt on kimchi. Even so, if you consume kimchi in large quantities coupled with other foods that also contain salt, salt intake can be excessive.
If you want to get the health benefits of kimchi, the portion must still be considered. According to Colorado State University, you can consume 100 grams of kimchi per day supplemented with fiber from other foods.
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