Chungdam Restaurant

NUTRITION

 Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of fermentation that suppresses growth of harmful bacteria.

 This bacteria not only gives a sourish flavor to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria in the intestines.

 Not only that, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other acidic foods.

 Most ingredients of kimchi are low in calories and sugar but contain high amounts of fibers, diverse vitamins (especially vitamins A and C), and minerals (such as calcium and iron).

 Lactic acid in kimchi restrains the growth of harmful bacteria in intestines and help relieve intestinal disorders. In addition, the lactic acid is efficacious for preventing adult diseases such as obesity, diabetes, and even gastrointestinal cancers.

 Not only that, the juice from vegetables and salt in kimchi help intestines remain clean.

 Some substances in kimchi help promote the secretion of pepsin (protein-digestive enzyme) and maintain the presence of a certain number of bacteria.

 The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food through the intestines, and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower blood cholesterol and aid in blood clotting.

 The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body.


LACTIC ACID BACTERIA
 The well fermented kimchi has more lactic acid bacteria than yogurt. This bacteria is known to be especially good for the intestines and has anti-germ functions.

ACETIC ACID
 Acetic acid is produced differently according to the materials used, fermentation temperature and period, and level of salt. The flavor depends on the level of acetic acid. Overall, kimchi that is fermented with less salt at a low temperature has a better taste.

AMINO ACIDS
 The special flavor of kimchi depends not only on acetic acid, but also carbon gas, condiments, and amino acids. Amino acids are produced by breaking down protein in pickled fish paste and oysters. Researchers have found that kimchi contains 17 different kinds of amino acid.s

VITAMINS
  Kimchi has high levels Vitamin B, C, and Beta Carotene. The levels of Vitamin B1 and B2, and B12 double after a 3 week-fermentation period.



Subject Chiness
cabbage
Radish Leaves
of radish
Cabbage Leek
Calorie(kcal) 16 33 53 29 31
Water(%) 94.7 90.3 83.7 92.4 89.8
Protein (g) 1.3 2.0 3.0 1.5 4.3
Fat(g) 0.2 0.1 0.5 0.2 0.4
Sugar(g) 2.4 6.1 10.6 4.7 3.7
Fiber(g) 1.7 0.9 0.9 0.7 1.2
Minerals(mg) 0.5 0.6 1.3 0.5 0.6
Calcium(mg) 70 62 229 43 34
Phosphorus(mg) 63 29 49 43 27
Iron(mg) 0.3 0.9 5.8 0.3 2.9
Vit.A(R.E) 225 - 762 3 638
Vit.B1(mg) 0.06 0.01 0.06 0.05 0.06
Vit.B2(mg) 0.09 0.03 0.30 0.29 0.06
Niacin(mg) 0.4 3.9 10.0 0.1 0
Vit.C(mg) 28 19 62 44 40


Subject Cucumber Green onion Young
radish
Lettuce Indian
mustard
Calorie(kcal) 13 29 29 48 19
Water(%) 96.6 91.2 89.4 82.7 92.5
Protein (g) 0.6 1.7 2.0 3.0 1.9
Fat(g) 0.1 0.4 0.6 0.6 1.0
Sugar(g) 1.7 4.7 4.5 8.4 2.0
Fiber(g) 0.6 1.4 0.9 1.7 1.2
Minerals(mg) 0.4 0.6 2.6 3.6 1.3
Calcium(mg) 26 110 15 76 110
Phosphorus(mg) 35 32 161 34 55
Iron(mg) - 1.0 1.7 3.7 1.7
Vit.A(R.E) 18 140 230 1018 287
Vit.B1(mg) 0.01 0.06 0.06 0.35 0.09
Vit.B2(mg) 0.02 0.10 0.27 0.09 0.21
Niacin(mg) 0.4 1.5 0.5 0.1 0.9
Vit.C(mg) 9 22 46 8 70