Spiritual Portal
Dec 09, 2019 11:53 pm
Welcome, Guest. Please login or register.

Login with username, password and session length
News: Daze of Heaven's new album: World Color
 
  Home Help Search Gallery Links Staff List Login Register  

Kimchi


Recent Items

Views: 3
Comments (0)
By: kingfisher111

Views: 3
Comments (0)
By: kingfisher111

Views: 8
Comments (2)
By: kingfisher111

Views: 4
Comments (0)
By: tides2dust
Pages: [1]
  Print  
Author Topic: Kimchi  (Read 18 times)
tides2dust
Administrator
Hero Member
*****

Karma: 0
Offline Offline

Posts: 3851



« on: Feb 23, 2017 03:47 am »


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

Report Spam   Logged

peace ~ <3
mccoy
Administrator
Hero Member
*****

Karma: 122
Offline Offline

Posts: 1309


« Reply #1 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.
Report Spam   Logged
tides2dust
Administrator
Hero Member
*****

Karma: 0
Offline Offline

Posts: 3851



« Reply #2 on: May 06, 2017 02:32 am »

Hi Mccoy,

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

peace ~ <3
mccoy
Administrator
Hero Member
*****

Karma: 122
Offline Offline

Posts: 1309


« Reply #3 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
Report Spam   Logged

Pages: [1]
  Print  
 
Jump to:  

Powered by EzPortal
Bookmark this site! | Upgrade This Forum
SMF For Free - Create your own Forum


Powered by SMF | SMF © 2016, Simple Machines
Privacy Policy