If you have heard of the kimchithis preparation of Korean origin and with a high presence in China, we tell you what it is and if it has a place in a healthy diet.
What is kimchi and what are its nutrients
Kimchi is a fermented vegetable preparation among which Chinese cabbage usually predominates as well as can include peppers and onions.
For fermentation to take place, in addition to the vegetables, includes sugar and rice flour source of starch and substrate for the bacteria that give rise to this natural process.
Thus, kimchi offers above all carbohydrates with a flavor between acid and spicy that is the product of fermentation as well as, especially, of the spices, ginger, garlic and chili included in the preparation.
Result concentrated in fiber, low in fat and with a high proportion of sodiumsince the addition of salt in large quantities is required to inhibit the proliferation of pathogenic microorganisms and promote conservation.
Likewise, as it is a fermented-based preparation, kimchi is a source of natural probiotics for the body and also prebiotics derived from vegetables.
The pros and cons of eating kimchi
Kimchi, being a source of fiber as well as compounds with a prebiotic effect and probiotic bacteria, can considerably benefit the intestinal flora helping, among other things, to control constipation.
Another advantage of kimchi consumption is its richness in compounds antioxidants and polyphenols with anti-inflammatory effect in the body that could contribute to the prevention and control of metabolic diseases, such as improving blood lipids and benefiting glucose metabolism.
On the other hand, its probiotic bacteria can strengthen the defense system of our body, helping to prevent cell damage and prevent degenerative diseases as Korean scientists have confirmed.
However, it is a preparation. not free of side effects if consumed in excess, since it concentrates sodium in large proportions, which has been linked to a higher incidence of stomach cancer.
On the other hand, an excessive consumption of sodium that can be caused if we abuse the intake of kimchi, can negatively impact cardiovascular health affecting, among other things, blood pressure.
Similarly, kimchi is a source of vegetables modified by the effect of fermentation and therefore, can displace intake of fresh vegetables rich in vitamin C, high in potassium and low in sodium.
Does kimchi have a place in a healthy diet?
Like other vegetable-based preparations, kimchi It can be very beneficial, but we must always look at the whole when it comes to food.
In other words, kimchi inserted into a balanced diet together with other quality ingredients and in which fresh fruits and vegetables are not lacking, can be very positive and therefore, takes place in a healthy diet.
Of course, We recommend not to abuse it, or use it as the only source of vegetables, but it is recommended to eat it as part of other preparations or as an aperitif, in controlled portions and always as part of a diet with other fresh, natural ingredients of excellent nutritional quality.
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