Nutritional value of Korean kimchi

Korean kimchi is famous all over the world and is one of the most important ingredients for Koreans. So what is the nutritional value of Korean kimchi? Below, I will share with you the nutritional value of Korean kimchi, come and take a look!

Regulation of intestinal micro-ecological balance, is a nutritious and healthy food

Korean kimchi unique maceration fermentation production process technology, determines that it contains a wealth of active lactic acid bacteria. Modern scientific research has initially proved that lactic acid bacteria and their metabolite lactic acid (0.3-1.0%) and other substances have the following physiological functions:

Promoting absorption of nutrients

Lactic acid bacteria are mainly colonized in the small intestine and large intestine of the human body, and they utilize the fermentation of sugar to produce lactic acid, acetic acid, propionic acid and butyric acid, and other organic acids, which are beneficial to the absorption of nutrients in the intestinal tract. facilitates the absorption of intestinal nutrients. Various microorganisms in the large intestine utilize these organic acids, which account for 40%-50% of the total energy of carbohydrates, to carry out metabolic activities and promote the absorption of nutrients. Moreover, lactic acid bacteria can also synthesize B and K vitamins.

Maintaining a balanced dietary nutrition, is a low-calorie food

Korean kimchi is produced by soaking and fermenting fresh vegetables as the raw material for the ? Cold processing? , less loss of beneficial components than other processed vegetables, so kimchi is rich in nutrients. According to our research (see Table 4, 5): Korean kimchi is rich in fiber (some up to 0.608%, compared with the macerated fermentation before there is a significant increase), vitamin C, vitamin B1, vitamin B2 and other vitamins, calcium, iron, zinc, and other minerals (iron, some up to 3.63 mg/kg, calcium, iron and other trace elements than the macerated fermentation before there is a significant increase), carbohydrates, Amino acids, protein, fat and other nutrients. Can meet the body's needs of dietary nutritional balance, is a good low-calorie food.

Improve intestinal function

Lactobacillus fermentation. One of the end products of metabolism is lactic acid, the accumulation of lactic acid leads to a decrease in intestinal pH, which can have a wide range of inhibitory effects on many G + and G - bacteria, that is, a strong antibacterial effect, etc., the human body plays a role in cleaning the stomach and intestine, which promotes the secretion of gastrointestinal proteolytic hormone pepsin, to adjust the distribution of microorganisms in the intestines, the microbial distribution of intestines tends to be balanced, so as to improve the function of the intestine. It can improve the intestinal function. Another product of lactobacilli fermentation metabolism is bacteriocin (e.g., antibiotic-like substances, bacterial lethal proteins, etc.), which is a substance with antagonistic effects and can regulate intestinal function.

Lowering serum cholesterol levels and lipid concentrations

Lactobacilli are able to colonize in the intestine and survive by tolerating higher acidic environments, and they all have a cholesterol-lowering effect. zacconi et al. fed mice certain lactobacilli, and the concentration of cholesterol in the blood of both male and female mice decreased by 7.8% and 16.9%, respectively. 16.9%.

Antihypertensive effect

Certain lactic acid bacteria fermentation metabolites produced small peptides and oligopeptides, can inhibit angiotensin-converting enzyme (ACE), in vivo can be antihypertensive. The peptidoglycan component in the cell wall of some lactic acid bacteria, the cell lysate (LEX) obtained after autolysis has a significant lowering effect on systolic blood pressure. Among the many regulatory effects of lactobacilli on human health, only the anti-hypertensive effect is related to their bacterial composition and their metabolites, and does not require that the bacteria reach the body as living cells.

Prevention of diabetes

Diabetes can be divided into insulin-dependent and non-insulin-dependent types. Studies have shown that certain lactic acid bacteria and their metabolite lactic acid have a preventive effect in the body on the development of both types of diabetes.

Regulation of immune function

Lactobacilli and their metabolites can enhance non-specific and specific immune responses through activation of macrophage enzymes and phagocytosis, increase the level of expression of cytokines, and promote the expression of immunoglobulins, especially secretory IgA. Lactobacillus also enhances lymphocyte vitality and improves immunity. One of the clinical manifestations is the prevention of intestinal infections, among others.

The addition and blending of spices, is a nutritious leisure food

Korean kimchi fermentation maceration to add chili pepper, garlic, ginger and other spices and other auxiliary materials, in the processing and production of the blending of these auxiliary materials should be added to the powder or sauce, so that the Korean kimchi in the color and aroma of the color and other aspects of the more coordinated and more fresh, to do the convenient, fast, leisure,. It is convenient, fast and casual, and can be eaten immediately after opening the bag or bottle. Spices are also rich in many human beneficial functional ingredients, such as capsaicin, allicin, ginger chili, etc., so Korean kimchi is a nutritional leisure food.

Anti-tumor effect

Lactobacillus tumor inhibition may come from curbing the activity of the enzymes associated with neoplasia and regulating immunity. Certain Lactobacillus cell wall peptidoglycan injected into the site of neoplasia in mice resulted in 70% tumor regression, and this cell wall peptidoglycan component activated macrophages. Lactobacilli and their metabolites inhibit certain enzymes that trigger colorectal cancer (e.g. ? -glucuronidase, azide reductase and nitrate reductase, etc.), so lactobacilli have an inhibitory effect on colorectal cancer.

Other Nutritional Functions

Weight loss effect, reduction of food allergic reactions, the improvement of osteoporosis and so on. Korean experts found that kimchi not only contains a variety of vitamins, minerals, and essential amino acids, but also has a significant weight loss effect: kimchi animal experiments, the results show that: did not eat kimchi white rats 1 gram of liver containing an average of 167-169 mg of fat, while eating kimchi white rats liver only 145-149 mg of fat, reduce fat 15.8%; do not eat The total fat content in the blood of white rats that did not eat kimchi was 246.1 mg/liter, while the blood of white rats that ate kimchi had only 170-200 mg/liter of fat, a reduction of 44.8%.