Kimchi’s Lactic Acid Bacteria-Dietary Fiber Effect… Protein-rich Tofu, Pork
One of our favorite foods is kimchi stew. Seeing the tofu, pork, and tuna simmering in the sour kimchi makes your mouth water. Kimchi jjigae, which occupies a large portion of our table, how are the nutrients composed? Is it okay to eat it every day? Let’s learn regarding the ingredients of kimchi jjigae.
◆ Protein, Calcium, Potassium, Vitamin A… It is important to make it less salty for health
According to the National Standard Food Composition Table, kimchi stew (100g) contains various nutrients. Calorie 61㎉, protein 3.8g, fat 3.8g, carbohydrate 3g, dietary fiber 2.1g, calcium 38mg, potassium 160mg, magnesium, vitamin A, beta-carotene, niacin, retinol and other nutrients are evenly distributed. It is included. Because it is made with salted kimchi, it also contains a significant amount of salty ingredients (sodium). For health, it is important to make kimchi stew less salty. Eating salty food for a long time increases the risk of high blood pressure and stomach cancer.
◆ Lactic acid bacteria in kimchi-dietary fiber, intestinal cleaning effect… Green onion, garlic, and red pepper good for antioxidants
Kimchi is a fermented food and contains many lactic acid bacteria (lactic acid bacteria). It helps digestive enzymes come out well and suppresses the growth of harmful bacteria and the production of carcinogens. Dietary fiber (fiber) promotes intestinal activity and helps to clean the intestines. Additional nutrients are increased by adding green onions, garlic, and red pepper. Green onion is rich in calcium, iron, vitamin A and vitamin C, and garlic is rich in vitamin B1 and allicin. Allicin, also found in onions, inhibits the absorption of triglycerides and cholesterol into the body. Capsaicin, which gives hot peppers a spicy taste, helps decompose and burn fat in the body along with antioxidant action.
◆ Health effects of tofu… Protein, calcium absorption, metabolism, prevention of overeating
Tofu is indispensable to kimchi stew. Tofu made from soybeans has a lot of protein, so it helps maintain muscles that naturally decrease following the age of 40. Soybean isoflavones are also dissolved. It promotes the absorption of calcium to slow bone damage and create new bone tissue to help prevent bone loss and osteoporosis. Tofu promotes metabolism in the body, turning old things into new ones. It has many minerals such as amino acids, calcium, and iron, and has the effect of slowing down aging. Tofu is more than 80% water, so it makes you feel full and is good for preventing overeating.
◆ Pork vs tuna… what regarding nutrients?
When making kimchi jjigae, there are times when you wonder whether it is pork or tuna. There are people who prefer pork with a lot of protein and a little bit of fat, saying that it tastes good. However, scaffolding is burdensome because it has a lot of saturated fatty acids that increase neutral fat and cholesterol. Pork is high in vitamin B1, making it the best meat as a source of vitamin B1. It has the effect of relieving fatigue by helping the metabolism of carbohydrates such as rice and the movement of the nerves in the body.
If pork is too much for you, you can add tuna. In general, canned tuna is used, but at this time, removing the oil in the canned tuna before using it will reduce the greasy taste. Tuna is high in unsaturated fatty acids, which are the opposite of saturated fatty acids, and prevents the accumulation of cholesterol in blood vessels, helping to prevent vascular diseases such as arteriosclerosis and stroke (cerebral infarction-cerebral hemorrhage). It works to purify the blood. It is also high in calcium, which helps in bone health and boosts the immune system.
Since kimchi stew is made with salted kimchi, it is important to adjust it to be less salty. If it is too salty, you can eat a lot of rice and it is bad for blood pressure and stomach health. Making kimchi jjigae more healthy depends on individual efforts.
