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Kimchi is one of the numerous traditional Korean food.  It is the most common ‘banchan’ or what we call the side dish. Kimchi is the fermented nappa cabbage (sometimes radish) mixed with garlic, salt, vinegar, chili pepper, chili sauce and other spices. It is estimated that 40 lbs of kimchi is consumed per person each year. Kimchi can be eaten with rice or noodles, from soups to pancakes and even pizzas and burgers. Kimchi is very high in fiber and low fat.  It is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer. The nutritional composition of typical kimchi per 100 grams are as follows: Food energy – 32 kcal Moisture – 88.4 g Crude protein – 2.0 g Crude Lipid – 0.6 g Total sugar – 1.3 g Crude fiber – 1.2 g Crude ash – 0.5 g Calcium – 45 mg Phosphorus – 28 mg Vitamin A – 492 IU Vitamin B1 – 0.03 mg Vitamin B2 – 0.06 mg Niacin – 2.1 mg Vitamin C – 21 mg Kimchi: One Of The World’s Healthiest Food is a post from: Daily World Buzz Continue reading →