What is the efficacy and nutritional value of kimchi? What are the advantages and disadvantages?

The origin of kimchi is the product of special times and geographical environment. As we all know, it is difficult to grow other vegetables in South Korea because of its high latitude and long and cold winter. At this time, the only Chinese cabbage that can keep out the cold has become the best vegetable choice for Koreans in winter. In order to preserve Chinese cabbage for a long time, we came up with a pickling method to preserve it. Although it was because of helplessness at first, gradually, kimchi became the most indispensable home-cooked dish for every household in Korea, and it became one of the most popular foods in Korea. In the eyes of Koreans, kimchi is definitely a healthy food. After long-term fermentation, kimchi will produce a large number of lactic acid bacteria, which will help digestion, maintain intestinal health, prevent constipation and provide vitamins. Therefore, kimchi has also been rated as one of the top five healthy foods in the world by the World Health Organization.

The efficacy and nutritional value of kimchi are as follows: 1, which promotes the absorption of nutrients; 2. Prevent diabetes; 3. Improve intestinal function; 4. Regulating effect on body pH; 5, maintain a balanced diet, which is a low-calorie food; 6. Reduce serum cholesterol level and blood lipid concentration; 7. Regulating immune function; 8. antihypertensive effect; 9. Anti-tumor effect; 10, which can prevent constipation, enteritis and colitis; 1 1. Adding and blending spices is a nutritious snack food. The ingredients are cabbage, radish, radish, eggplant, cucumber, pepper, lettuce and so on. The auxiliary materials are soybean sprouts, pepper leaves, Adenophora adenophora, sea celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish, grapefruit, glutinous rice, squid, yellow croaker, hairtail, wild garlic and so on. Ingredients are Chili noodles, garlic, ginger, onion, salt, sugar, sesame and so on. Fish sauce includes shrimp sauce, hairtail sauce, Hu Xiang sauce and yellow croaker sauce.

Advantages and disadvantages of Korean kimchi There are many kinds of kimchi, which is mainly a kind of food made from radish, cabbage and other vegetables. It contains a lot of lactic acid bacteria and sodium ions. Eating a small amount of kimchi can absorb calcium ions, iron particles and cellulose, promote appetite, nourish nerves and accelerate the elimination of intestinal waste. However, it should be noted that eating too much may lead to excessive accumulation of minerals in the body, which may easily lead to cardiovascular and cerebrovascular diseases, so eating too much is not recommended. Pay attention to the shelf life of kimchi packaging before opening, and observe whether the packaging flattens. If it is expired or flatulent, it should be discarded. In addition, kimchi should be eaten as soon as possible after opening and eaten within the shelf life. Pickles should be stored in a low temperature place, such as the freezer. If the temperature is too high, the lactic acid bacteria in kimchi will further ferment, making kimchi sour or even deteriorated, and it is no longer suitable for eating.