Vitamins in kimchi & fermented foods

[Guest guest]

Here is a good link for the nutritional value of kimchi. It talks about

what is available based on the vegies and seafood used.

http://www.lifeinkorea.com/culture/kimchi/kimchi.cfm?xURL=nutrition

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

(but it doesn't say what the levels of B12 are). If fish are used though,

it probably is pretty high in B12 anyway.

Also:

http://www.kimchiwide.com/nutrition.htm#top

Because the main ingredients of Kim-Chi such as a cabbage, a radish, a

pepper, a scallion, and garlic contain considerable amount of various

Vitamins, it is abundant of Vitamins. Additionally, Kim-Chi has more

alkaline of calcium and inorganic sub substances than high calorie

substances as sugar, protein, and fat. Unlike Americans who have the

deficiency problems of calcium and phosphorus, this is virtually

non-existed among Koreans, thanks to Kim-Chi. Furthermore, consuming lots

of Kim-Chi like Koreans do not require taking additional yogurt because

Kim-Chi is the enough source of lactobacillus. The chart below indicates

the amounts of main nutrients per 100g of Kim-Chi.

(I could not get the chart to show up though!).

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Bacteria and cyanocobalamin creation:

http://www.ifis.org/index.html

ABSTRACT: Cooked ragi (Eleucine coracana G.) fermented separately either by

phab [a traditional inoculum] or selected starter cultures isolated from

phab and their water extracts (chhang [a beer-like traditional beverage

consumed in the sub-Himalayan region]) were analysed for various

nutritional factors and compared along with that of unfermented but cooked

ragi not subjected to fermentation. No significant nutritional differences

were observed between the two types of fermented ragi (chhang). However in

comparison with unfermented cooked ragi, the fermented ones showed increase

in protein content (from 7.6 to 10.5%) and some free amino acids in

addition to the synthesis of extra amino acids. More significantly there

were higher levels of riboflavin (0.62mg/100g), pantothenic acid

(1.6mg/100g) and niacin (4.2mg/100g) in the fermented grain and uniquely

cyanocobalamin was synthesised anew (40 mug/100g) during ragi fermentation.

Significant amounts of bioavailable minerals (Ca, P and Fe) in the beverage

were also found.

DESCRIPTORS: FERMENTATION-; MILLET-; RAGI-

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

> and uniquely cyanocobalamin was synthesised anew (40 mug/100g)

> during ragi fermentation. Significant amounts of bioavailable

> minerals (Ca, P and Fe) in the beverage were also found.

I've been trying to figure out since I read this abstract while

researching my B12 post a few days ago, what exactly the abstract

means by " and uniquely cyanocobalamin was synthesized anew. " Are

they saying that this fermentation is unique among ferments in

synthesizing usable cyanocobalamin? Perhaps it was that

cyanocobalamin was the only nutrient not in the unfermented sample

making it unique that it was in one sample but not the other. At any

rate, I don't know that I'd trust it. If I were going to go vegan,

which I'm not, I'd seek out a good methylcobalamin pill for the B12.