Fermented Vegetables Kimchi
Summary
This kimchi product contains beneficial ingredients such as napa cabbage, radish, and garlic, which are rich in vitamins and antioxidants. The fermentation process enhances its probiotic content, supporting gut health. However, the presence of sorbitol, a sugar alcohol, and its processed nature limit the score, despite the overall clean ingredient list.
At a glance
Key ingredients 9
Napa CabbageVery Good
Napa cabbage is a nutrient-dense vegetable rich in vitamins C and K. It provides dietary fiber and antioxidants that support digestive health. Its fermentation enhances probiotic content, beneficial for gut health.
Benefits
Rich in vitamins and fiber, supporting overall health and digestion. Fermentation increases beneficial probiotics.
RadishGood
Radish is a low-calorie vegetable high in vitamin C and other antioxidants. It supports immune function and has anti-inflammatory properties. Its crisp texture adds variety to the dish.
Benefits
Provides vitamin C and antioxidants, supporting immune health and reducing inflammation.
WaterNeutral
Water is used as a solvent and medium for fermentation. It is essential for the fermentation process but does not contribute nutritional value. Its presence is necessary for the consistency of the product.
See more about Water →SorbitolNeutral
Sorbitol is a sugar alcohol used as a sweetener and humectant. It provides sweetness with fewer calories than sugar. It may cause digestive discomfort in sensitive individuals.
Risks
Excessive consumption may lead to digestive issues such as bloating or diarrhea.
Benefits
Provides sweetness with lower caloric content compared to regular sugar.
Red Pepper PowderGood
Red pepper powder adds flavor and heat, containing capsaicin which may boost metabolism. It is rich in antioxidants and vitamins A and C. Its spicy nature enhances the sensory profile of the dish.
Risks
May cause irritation in sensitive individuals or those with gastrointestinal issues.
Benefits
Rich in antioxidants and vitamins, potentially boosting metabolism and enhancing flavor.
SaltNeutral
Salt is used for flavor enhancement and preservation in fermentation. It is essential for the fermentation process but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Essential for fermentation and flavor enhancement.
Green OnionGood
Green onion adds flavor and is a source of vitamins A and C. It provides antioxidants and has anti-inflammatory properties. Its inclusion enhances the nutritional profile of the dish.
Benefits
Provides vitamins and antioxidants, supporting immune health and reducing inflammation.
GarlicVery Good
Garlic is known for its antimicrobial and antioxidant properties. It supports cardiovascular health and boosts the immune system. Its strong flavor enhances the overall taste of the dish.
Benefits
Supports cardiovascular and immune health with antimicrobial properties.
Fermented Anchovy SauceGood
Fermented anchovy sauce adds umami flavor and is a source of protein and omega-3 fatty acids. Fermentation enhances its probiotic content, beneficial for gut health. It contributes to the savory depth of the dish.
Risks
May pose allergy risks for individuals sensitive to fish.
Benefits
Provides protein, omega-3s, and probiotics, enhancing flavor and nutritional value.
Processing
Processed Foods
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