The food value of kimchi materials
Kimchi is a mixture of various vegetables and other foods. These
include Chinese cabbage,
radish, chili,
garlic, ginger,
scallion, cucumber,
leek, fish juice
and various seafoods.
Of these, the ones that are used for most kinds of kimchi are cabbage,
radish, chili, scallion, garlic, ginger and fish juice. What food value do
these basic materials have in common? Of course each has its own,
unique nutrients, but the group of foods is low in calorie with less
carbohydrate, protein and fat compared to others, and high in calcium
and phosphorus. The balance between calcium and phosphorus poses
a problem in the Western diet. This is not at all a problem when we
eat kimchi and rice together, which is the main diet of Korean people.
And a considerable amount of vitamin C and carotene can be provided
with kimchi: Chili, scallion and cabbage contain a considerable amount
of carotene, which is converted into vitamin A in the human body;
Chili, radish, cabbage and scallion contain much vitamin C.
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