Kimchi

Nutrition per ~85 g · ¾ cup chopped

0.7 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.

Less a 2.0 anti-nutrient penalty (high sodium).

What it feeds primary sources only

Systems

Pathways

Overview

Kimchi is the traditional Korean fermented vegetable dish. Fermentation generates Lactobacillus and postbiotic metabolites associated with gut-microbiome diversity, metabolic and immune benefits; it stays rich in carotenoids and vitamin C while very low in calories.

Health benefits 2

Pairs with

• rice
• eggs
• tofu
• greens
• oily fish

In the kitchen

• Eat unpasteurised, refrigerated kimchi for live cultures; rinse lightly if sodium is a concern. Shelf-stable jars are pasteurised and lack live bacteria.

When to eat it anytime

Any meal as a 50-100 g serving.

Breaks a fast