The efficacy of pickles
With the fermentation, kimchi produces antibacterial effect. The function of harmful bacteria is inhibited by the lactic acid bacteria produced in the fermentation process, and the sour lactic acid bacteria produced with the maturity of fermentation not only make kimchi more delicious, but also inhibit other bacteria in the intestine, prevent abnormal fermentation and inhibit germs. In addition, kimchi can also prevent acidosis caused by acidification of blood when eating too much meat or acidic food. The main materials used in kimchi all contain a lot of water. Therefore, there are few nutrients, but lactic acid bacteria can inhibit the reproduction of harmful bacteria in the intestine and purify the stomach.
Kimchi is also helpful for the prevention of adult diseases, obesity, hypertension, diabetes and digestive system cancer.
In addition, pickles have the function of purifying the gastrointestinal tract because of the complex cooperation of vegetable juice and salt. Pickles can promote the secretion of pepsin, a protein-decomposing enzyme in the gastrointestinal tract, and normalize the distribution of microorganisms in the intestine.
Nutrition of pickles
Kimchi is a source of various nutrients. As a sauce for animal materials, it supplies amino acids and supplements the protein lacking in rice. In addition, in the process of kimchi fermentation, protein contained in shrimp sauce, anchovy sauce and Huangshi fish sauce is decomposed into amino acids, which becomes the supply source. Vegetables are rich in inorganic substances such as calcium, copper, phosphorus, iron and salt, which promote the absorption of vitamin C and vitamin B, which is particularly important for people who live on rice. As a sauce of animal materials, it supplies amino acids and supplements protein which is lacking in rice.