Environmental Nutrition: Health benefits of kimchi
Q: What is kimchi and are there health benefits associated with it? Should I add it to my diet?
A: For those who are unfamiliar, kimchi is a spicy and tangy pickled vegetable dish. Kimchi hails from Korea, and it consists of salted and fermented vegetables (like cabbage and Korean radish) and a mouth-watering collection of seasonings such as ginger, spring onions and gochugaru (or red pepper powder).
This flavorful concoction can be eaten as a side dish, alongside white or brown rice, or within recipes for porridges, soups, stews and more.
Not only can kimchi liven up your taste buds, but it also is a good source of fiber (while also being low in calories), and can be a source of vitamin A, thiamin, riboflavin, calcium and iron. Also, since kimchi is a fermented food, it may exert some of the probiotic benefits associated with this type of prepared food, contributing to a positive impact on gastrointestinal health.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
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