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Food, Health & Fitness => The Green Apple and the Very Brite Orange => Topic started by: tides2dust on Feb 23, 2017 03:47 am



Title: Kimchi
Post by: tides2dust on Feb 23, 2017 03:47 am
(https://www.organicfacts.net/wp-content/uploads/2013/07/kimchi-700x525.jpg)
Nutritional Value Of Kimchi
Kimchi is a low-calorie, high fiber and nutrient –packed side dish.  It is a storehouse of a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. It is also rich in essential amino acids and minerals such as iron, calcium, selenium. It has an impressive assortment of powerful antioxidants and provides an additional benefit of probiotics as well in the form of lactobacillus bacteria. It contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates with low amount of fat and sugar.

Taken from,
https://www.organicfacts.net/health-benefits/other/health-benefits-of-kimchi.html



Title: Re: Kimchi
Post by: mccoy on May 05, 2017 11:32 am
That's something I heard often about but it is unknown in Italy. I believe it's main value, besides fibers, is the probiotic bacteria, since it's fermented vegetables.


Title: Re: Kimchi
Post by: tides2dust on May 06, 2017 02:32 am
Hi Mccoy,

Fermentation is an interesting concept. I think the probiotic cultures are the same in Kombucha.


Title: Re: Kimchi
Post by: mccoy on May 08, 2017 09:29 am
Red, kombucha as well is not too popular in Italy, at least I've never tried it, whereas I know better the milk culutures like yogurt and kefir. I've been making my kefir for a while now and it's exceptionally good. I recently tried soymilk kefir but it turns out pretty revolting, maybe I need to use the specific starter for water kefir.

Kefir fermentation appears to yield the vitamin K2, which yogurt does not contain