- Low calorie and a lot of fiber.
- Vitamins and minerals.
- Organic acids produced during fermentation.
- Kimchi promotes intestinal health.
- Kimchi helps lower cholesterol.
- Kimchi keeps most of its nutritional values fresh for longer days.
Low calorie and high fiber
Kimchi is made mostly of vegetables such as cabbages, cucumber, spring onions , garlic and so on. These vegetables have few calories, very little sugar, but lots of fibers, various vitamins and minerals.
Fiber is not a nutrient itself but helps digestion. Food moves smoothly through the intestines with high amounts of fibers, preventing intestine-related diseases.
Vitamins and minerals
Hot peppers in kimchi not only adds spicy taste but also provides lots of vitamin C. (Cabbage kimchi 100 grams have three or four times vitamin C than a medium-size apple.)
Vegetables that make kimchi also have plenty of vitamin A, vitamin B6 and other minerals such as niacin and beta carotene. Kimchi added with seafood such as oysters, anchovies and squid have a good amount of calcium, iron and protein. Vitamin B1 and B12 gets doubled after about three-week fermentation.
Organic acids produced during fermentation
Well fermented kimchi has more lactic acid bacteria than yogurt. Enzymes from the lactic acid bacteria produced during fermentation help food digestions and absorption, protect the intestines, and prevent constipation. Other kinds of acid such as acetic acid and amino acid are produced during fermentation.
*what is fermentation? Fermentation is an energy-yielding chemical change with no oxygen present. Fermentation generates lactic acid, acetic acid, alcohol, or various micro-organisms that are beneficial to our health.
Kimchi improves intestinal health
High levels of fibers and enzymes generated from fermentation help digestion and make the intestines healthier. The “friendly bacteria” such as lacto bacteria and bifido bacteria are strengthened by kimchi nutrients. Lacto bacteria keeps the intestines clean from the intestinal tract and bifido bacteria is involved in producing the B vitamins.
Kimchi helps lower bad cholesterol
Kimchi filling has a lot of crushed garlic inside. It is believed that selenium and allicin* from garlic helps clean cholesterol off arterial walls. According to some researches, allicin helps raise the level of HDL (high-density lipoprotein, the good cholesterol), which can lower the LDL (low-density lipoprotein, the bad kind) cholesterol.
* allicin: potent anti-bacterial and anti-fungal compound obtained from garlic
Kimchi keeps most of its nutritional values fresh for longer days through fermentation.