3 Best Korean Food Ingredients Good for Health
Lentils, beans (red beans, kidney beans, white beans, navy beans, black beans), chickpeas, and peas fall under legumes.
They are rich in proteins, vitamins, and minerals. These are a healthier choice for protein because, like meat, they do not contain fat.
There are many benefits of eating legumes as healthy food. They contain polyunsaturated fatty acids and monosaturated fatty acids, i.e., linoleic acid and oleic acid, which help improve heart diseases by replacing the bad LDL with good HDL.
Legumes contain folate and iron, so they are a perfect choice of food for pregnant women.
If they are eaten in a well-balanced quantity, then they improve our digestion and reduce the risk of many chronic diseases.
Legumes are a perfect food choice for cancer patients because of a protein that helps grow new cells and repair damaged cells. Korean cultivate beans a lot and prefers beans over meat. kr부산맛집.com
Korean red bean rice, braised black beans, and Korean BBQ chickpea bowls are few dishes of legumes available in Korea’s local food restaurants.
Nuts and seeds
Nuts and include almonds, peanuts, walnuts, pistachios—cashew nuts, brazil nuts, etc.
Seeds include sesame seeds, chia seeds, pumpkin seeds, flax seeds, poppy seeds, etc.
Both nuts and seeds are similar in nutrition; both are rich in protein, polyunsaturated fatty acids, iron, calcium, zinc, selenium, phosphorus, dietary fibers, Vit- E, B1, B2, B6.
A well-balanced intake of nuts and seeds in our daily food intake can improve our digestion, help in weight regulation and reduce the risk of many chronic heart diseases due to the presence of heart-friendly fatty acids. Nuts and seeds are also very beneficial for diabetes because they help lower blood sugar levels by boosting metabolism. Due to protein, fats, and dietary fibers, nuts produce fullness and reduce hunger hence help in weight regulation. Nuts also help in improving vision, bone, and tooth health.
There are a variety of vegetables available around us. Different parts of the plant are used as vegetables depending on their nutritional values. e.g., leaves of spinach are an excellent source of calcium and iron, so it is used as a vegetable and fall under the category of leafy vegetables. Some other leafy vegetables are lettuce, coriander, parsley, mint, cabbage, etc. they are an excellent source of Vitamins, iron, magnesium, zinc, and calcium and help in weight management and reduce the risk of heart diseases.
Root vegetables, e.g., yams, sweet potatoes, carrot, radish, turnip, ginger, onions, garlic, are considered root vegetables. They are rich in vitamins A, C, B, and iron help boost our immunity. They are cooked in different ways. Some are eaten as boiled vegetables like yams and sweet potatoes. Some are stir-fried, e.g., carrot, turnip, etc.
Legumes and peas are also included in vegetables.
We use a different method to store vegetables, e.g., pickling, freezing, fermenting, and dehydration.
To maintain our healthy diet, we should have to eat all vegetables in a well-balanced quantity Because all nutrients are not present in a single vegetable. Some are rich in vitamins, and others are rich in minerals, making it a healthy choice to keep your body fully nutritious and healthy.