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Kimchi

Kimchi a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). Kimchi possesses anti-mutagenic, anti-bacterial, and anti-carcinogenic properties. The American health magazine has ranked it among the world’s five healthiest foods. Kimchi is a low-calorie, high fiber, and nutrient-packed side dish. It’s a storehouse of a range of vitamins such as vitamin A, vitamin B1, vitamin B2, and vitamin C.
It is also rich in essential amino acids and minerals such as iron, calcium, and selenium. It contains numerous helpful components including capsaicin, chlorophyll, carotenoids, flavonoids, and isothiocyanates and has a low amount of fat and sugar.
Health Benefits Of Kimchi
The delectable taste of kimchi, which has been admired globally comes with a super bonus of health benefits attributing to a range of qualitative evidence supported by several pieces of research. The wealth of antioxidants in it exercise healing effects in medical conditions like cancer, diabetes, obesity, atopic dermatitis, and gastric ulcers. This flavonoid and probiotic-rich food delays aging, regulates cholesterol levels, and boosts the immune system. The major health benefits have been listed below.
Anti-aging Properties
Prevents Cancer
Treats Diabetes
Antioxidant Properties
Treats Atopic Dermatitis
Weight Loss
Boosts Immune System
Reduces Gastric Ulcers
Promotes Digestion
Regulates Cholesterol

Side Effects of Kimchi
Digestive Health: Excess consumption of kimchi can lead to digestive problems. Due to fermentation, kimchi is abundant in fiber which may cause gas and bloating issues in susceptible individuals. It is advisable, to begin with adding small quantities of kimchi in the diet in order to assess its effects.
Cardiac Functions & High Blood Pressure: Individuals suffering from high blood pressure should be cautious while eating kimchi because of the presence of high salt concentration, which gets further accentuated during the fermentation process.

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