What are the nutrients of kimchi? Does kimchi have nutritional value

In the fermentation process of kimchi, many metabolites produced during the microbial metabolism of kimchi, most of which have the effect of regulating the biological functions of the body, can inhibit the production of harmful substances in the body, and the latest research shows that many fermented foods have a peculiar effect on the prevention of tumors. Microorganisms can also synthesize some B vitamins, especially vitamin B12, which cannot be synthesized by plants themselves, and only microorganisms can "produce" and <

Therefore, kimchi is rich in vitamin B12, which can prevent Alzheimer's disease. Kimchi is generally low in fat, and the energy of carbohydrates is consumed during the fermentation process, so the energy value of kimchi is relatively low, which is the first choice for people who want to control their calorie intake. Kimchi is rich in lactic acid, which is generally moderately salty and sour, delicious and tender and crispy, which can increase appetite, help digestion, and have certain medical effects.

According to experiments, a variety of pathogenic bacteria cannot develop in kimchi. For example, dysentery bacteria can be killed in kimchi for 3 6 hours and cholera bacteria for 1 2 hours. Traditional Chinese medicine has also proved that kimchi has the effect of strengthening the stomach and curing dysentery.

Ascaris eggs attached to fresh vegetables can also suffocate and die due to lack of oxygen in a sealed kimchi jar. Therefore, kimchi is a processed vegetable that is both nutritious and hygienic.

Kimchi was born: The New York Times in the United States also carried an article saying: "Kimchi, a fermented vegetable, actually had a ...... when China built the Great Wall."According to legend, when the Great Wall was built in the Qin Dynasty, the migrant workers mostly used vegetables to accompany their meals, and they were afraid that the vegetables would deteriorate, so they mixed it with rice wine to make the vegetables ferment and produce a sour taste, which was the original kimchi.

Kimchi personality: The formation of kimchi is mainly due to the role of lactobacillus in it, which is a bacillus that is beneficial to the human body, it will not destroy the cell tissue of vegetables, so it will not cause the corruption of vegetables, but can preserve the nutrients of the vegetables themselves. Kimchi development:

The written record of making kimchi was first found in the Northern Wei Dynasty agronomist Jia Sixian's "Qi Min Yao Shu", in which "the eighty-eighth method of making Tibetan lettuce" said: "When harvesting vegetables, the good ones are selected, and the ...... is bundled."Make salt water, make it extremely salty, wash the vegetables in salt water, that is, in the urn. "Pickles" is today's kimchi, which shows that as early as more than 1400 years ago, the production method of kimchi in China has been relatively perfect.

Kimchi has always been loved by the Sichuan people in the "land of abundance", and they use a wide variety of vegetables as raw materials for kimchi, such as peppers, garlic sprouts, garlic, ginger, celery (deleafed), green cabbage, cabbage, Chinese cabbage, radish, cucumber, lettuce, cowpea, eggplant, etc. In terms of dishes, you can also make "kimchi salted and roasted white", "kimchi soup", "mixed kimchi", etc., these dishes made of kimchi have their own flavor and are quite popular.

Kimchi stays abroad: During the Sui and Tang dynasties, with the development of foreign trade, kimchi began to spread abroad, and since then, people in many countries like to eat kimchi, such as Koreans have designated kimchi as the national dish, and Balkan countries call it a longevity dish. Of course, some countries have made some improvements in the preparation method to make it more suitable for the dietary habits and dietary tastes of the local people.

At this point, the reputation of kimchi has gradually increased, and it has become famous everywhere. At the 24th Olympic Games in Seoul in 1988, the organizers listed kimchi as one of the staple foods, which is enough to show that kimchi is very popular all over the world. Kimchi Achievement :

Vegetable ingredients contain enzymes and vitamin C, which can break down nitrosamines and block nitrites from forming nitrosamines (a very harmful carcinogen to the human body), so we don't have to worry about eating kimchi. Pickled radish is rich in nutrition, calcium and medicinal value, can clear heat and phlegm, and can clear lung heat when drunk with tea.

Nutritional value of kimchi:

1. Kimchi is rich in trace elements such as calcium, copper, phosphorus, and iron, which are essential for the human body. In the diet of animal sauces such as shrimp paste, kimchi can supplement the protein that is lacking in grain grip rounds, and it is still calcium**. Kimchi is the first element of a variety of nutrients, as a sauce for animal materials, **amino acids, to supplement the lack of protein in rice.

2. Kimchi is also rich in various vitamins. In particular, the use of green and yellow vegetables such as radish seedlings and green onions increases the content of vitamins A and C. The chili pepper in kimchi is rich in vitamin A, and the content of vitamin C is equal to 37 times that of apples and 7 times that of oranges.

3. Pickled kimchi is rich in lactic acid bacteria, which can enhance appetite and inhibit other bacteria in the small intestine. Kimchi is also very helpful for **.

4. When the kimchi is pickled, the vitamin content also increases. The lactic acid bacteria in kimchi convert the sugar in other pickled vegetables into lactic acid, which plays a role in making kimchi delicious and killing pathogenic microorganisms.

5. Kimchi can promote the absorption of vitamin C and vitamin B, which is especially important for people who eat rice as a staple food. Sauce as an animal-based material, **amino acids. It can promote metabolism and burn body fat, thereby preventing the body from storing fat.

1. Kimchi has the effect of preventing diseases and improving immune function, and the fermented kimchi soup has antibacterial function. Chili flakes, garlic, and ginger in kimchi are important ingredients to kill bacteria and prevent diseases. Kimchi lowers cholesterol, protects against cancer, beautifies**, improves digestion, and protects against infectious diseases.

Kimchi has an antibacterial effect as it ferments. The effect of harmful bacteria is inhibited by the action of lactic acid bacteria produced during the fermentation process, and the lactic acid bacteria that produce a sour taste as the fermentation matures, not only make kimchi more delicious, but also inhibit other bacteria in the intestines, prevent abnormal fermentation, and inhibit pathogens.

2. The regulating effect on the pH of the body, the benefits of eating kimchi often are undoubted. First of all, its alkaline properties help balance the body's pH level. Since it does not require heating, it does not destroy two important nutrients – vitamin C and vitamin P.

People with hyperacidity often eat kimchi, which not only does not aggravate the condition, but also helps to neutralize stomach acid and relieve discomfort. In addition, kimchi can also ** vitamin A and vitamin B, and at the same time contains a lot of dietary fiber, which can lower blood lipids, blood pressure, blood sugar, and constipation. Kimchi, which is rich in protein and fiber, is a low-calorie health food.

3. Wild vegetables, which are the raw materials of kimchi, contain a lot of fiber, which has the effect of preventing constipation, enteritis, and colitis. The main ingredient used in kimchi is rich in water, so the nutrients are relatively small, but lactic acid bacteria have the effect of inhibiting the reproduction of harmful bacteria in the intestines, promoting the secretion of pepsinase, a proteolytic enzyme in the gastrointestinal tract, and normalizing the distribution of microorganisms in the intestines, helping to purify the stomach and intestines. Kimchi, which is one of Korea's leading fermented foods, has the effect of increasing lactic acid bacteria such as yogurt by reducing intestinal acidity, inhibiting the growth of harmful bacteria, and purifying the stomach and intestines by increasing lactic acid bacteria during the aging process.

In the acidity degree, which gives the stomach tract umami, the content of vitamin C is also the highest.

Kimchi soup is light and low in calories, and only need to remove obvious fat and fat during the period to eat.

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After pregnancy, some women prefer to eat sour food, especially kimchi, because of the decrease in appetite. Doctors recommend that it is okay for pregnant women to occasionally consume small amounts of pickled vegetables, but it is not beneficial for the health and development of themselves and their fetuses if they consume too much. There are nitrite compounds in kimchi, which have strong carcinogenicity and can induce tumors in various animals and various tissues and organs, cause tumors in the uterus, and induce fetal malformations.

Children and the elderly should eat less kimchi.

Children's kidney defense system is not very perfect, eating more kimchi can easily cause a large number of harmful bacteria to invade children's bodies and cause harm, and the same is true for the elderly, the defense ability of the elderly's body tissues and organs is reduced, and eating kimchi often will cause pathogenic bacteria to invade the body, causing certain harm.