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C |
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Nutrition |
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 Well-fermented
kimchi has anti-biotic functions as lactic acid bacteria
produced in the process of fermentation that suppresses growth
of harmful bacteria.
This bacteria not only gives a sourish flavor to matured kimchi
but also prevents excessive fermentation by restraining growth
of other bacteria in the intestines.
Not only that, substances in kimchi prevent hyperacidity
resulting from excessive intake of meat and other acidic foods.
Most ingredients of kimchi are low in calories and sugar but
contain high amounts of fibers, diverse vitamins (especially
vitamins A and C), and minerals (such as calcium and iron).
Lactic acid in kimchi restrains the growth of harmful bacteria
in intestines and help relieve intestinal disorders. In
addition, the lactic acid is efficacious for preventing adult
diseases such as obesity, diabetes, and even gastrointestinal
cancers.
Not only that, the juice from vegetables and salt in kimchi help
intestines remain clean.
Some substances in kimchi help promote the secretion of pepsin
(protein-digestive enzyme) and maintain the presence of a
certain number of bacteria.
The fiber in cabbage is not a nutrient, but it aids digestion,
allows smooth movement of food through the intestines, and helps
prevent constipation and intestine cancer. Red chili peppers and
garlic help to lower blood cholesterol and aid in blood
clotting. The nutrients and activities of the various
micro-organisms produced during fermentation are also very
beneficial to the human body. |
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Lactic Acid Bacteria |
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The well fermented kimchi has more lactic acid bacteria than
yogurt. This bacteria is known to be especially good for the
intestines and has anti-germ functions. |
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Acetic Acid |
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Acetic acid is produced differently according to the materials
used, fermentation temperature and period, and level of salt.
The flavor depends on the level of acetic acid. Overall, kimchi
that is fermented with less salt at a low temperature has a
better taste. |
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Amino Acids |
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The special flavor of kimchi depends not only on acetic acid,
but also carbon gas, condiments, and amino acids. Amino acids
are produced by breaking down protein in pickled fish paste and
oysters. Researchers have found that kimchi contains 17
different kinds of amino acid.s |
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Vitamins |
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Kimchi has high levels Vitamin B, C, and Beta Carotene. The
levels of Vitamin B1 and B2, and B12 double after a 3
week-fermentation period. |
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Subject
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Chinese
cabbage |
Radish |
Leaves
of radish |
Cabbage |
Leek |
|
Calorie(kcal) |
16 |
33 |
53 |
29 |
31 |
|
Water(%) |
94.7 |
90.3 |
83.7 |
92.4 |
89.8 |
|
Protein (g) |
1.3 |
2.0 |
3.0 |
1.5 |
4.3 |
|
Fat(g) |
0.2 |
0.1 |
0.5 |
0.2 |
0.4 |
|
Sugar(g) |
2.4 |
6.1 |
10.6 |
4.7 |
3.7 |
|
Fiber(g) |
1.7 |
0.9 |
0.9 |
0.7 |
1.2 |
|
Minerals(mg) |
0.5 |
0.6 |
1.3 |
0.5 |
0.6 |
|
Calcium(mg) |
70 |
62 |
229 |
43 |
34 |
|
Phosphorus(mg) |
63 |
29 |
49 |
43 |
27 |
|
Iron(mg) |
0.3 |
0.9 |
5.8 |
0.3 |
2.9 |
|
Vit.A(R.E) |
225 |
- |
762 |
3 |
638 |
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Vit.B1(mg) |
0.06 |
0.01 |
0.06 |
0.05 |
0.06 |
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Vit.B2(mg) |
0.09 |
0.03 |
0.30 |
0.29 |
0.06 |
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Niacin(mg) |
0.4 |
3.9 |
10.0 |
0.1 |
0 |
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Vit.C(mg) |
28 |
19 |
62 |
44 |
40 |
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Subject |
Cucumber |
Green
onion |
Young
radish |
Lettuce |
Indian
mustard |
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Calorie(kcal) |
13 |
29 |
29 |
48 |
19 |
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Water(%) |
96.6 |
91.2 |
89.4 |
82.7 |
92.5 |
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Protein (g) |
0.6 |
1.7 |
2.0 |
3.0 |
1.9 |
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Fat(g) |
0.1 |
0.4 |
0.6 |
0.6 |
1.0 |
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Sugar(g) |
1.7 |
4.7 |
4.5 |
8.4 |
2.0 |
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Fiber(g) |
0.6 |
1.4 |
0.9 |
1.7 |
1.2 |
|
Minerals(mg) |
0.4 |
0.6 |
2.6 |
3.6 |
1.3 |
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Calcium(mg) |
26 |
110 |
15 |
76 |
110 |
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Phosphorus(mg) |
35 |
32 |
161 |
34 |
55 |
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Iron(mg) |
- |
1.0 |
1.7 |
3.7 |
1.7 |
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Vit.A(R.E) |
18 |
140 |
230 |
1018 |
287 |
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Vit.B1(mg) |
0.01 |
0.06 |
0.06 |
0.35 |
0.09 |
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Vit.B2(mg) |
0.02 |
0.10 |
0.27 |
0.09 |
0.21 |
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Niacin(mg) |
0.4 |
1.5 |
0.5 |
0.1 |
0.9 |
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Vit.C(mg) |
9 |
22 |
46 |
8 |
70 |
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