Miso is a fermented condiment considered a staple food for eastern cultures. It is not only valued for its special flavor, it provides extraordinary therapeutic properties
When you listen the word miso probably soup is the first word and image that comes to mind. And it makes perfect sense, miso soup is a typical dish of the Japanese food restaurants and sushi bars. The truth is that most people know few details about this delicious and healthy oriental seasoning.
Miso It is a condiment in the form of pasta that is made with soybeans and other cereals, sea salt fermented with koji mushroom, stands out for its great taste and aroma. For centuries in China and Japan It was considered a food with great healing propertiesIt is not in vain that Eastern cultures consumed it 2,500 years ago.
The word miso translates into Japanese as fermented beans and it is quite logical that it receives this name since it is made with soy beans and fermented cereals They even form a paste, which is used to fill with flavor and nutrition all kinds of vegetarian dishes, dressings, marinades, soups and as a great accompaniment to oriental dishes. Beyond being an extraordinary condiment, miso is associated with great medicinal properties worth knowing.
1. Miso is rich in probiotics
One of the main qualities of miso is due to its fermentation process that fills it with therapeutic benefits. Fermented foods are a great ally of digestive and intestinal health because of his probiotic content, What are they live beneficial bacteria that are associated with wonders for health. Its consumption is a great ally for combat digestive conditions as is the case of the inflammation, bloating, gas and makes digestion is healthier. At the same time it is related to benefits for strengthen the immune system and improve the quality of the intestinal flora.
2. Promote heart health
There is a study that supports the benefits of habitual consumption of miso in stroke prevention. The truth is miso is a food rich in salt, that is why it is essential to consume it as part of a personalized diet and low sodium. It is believed that miso does not affect in the same way as other foods with a similar contribution in salt, this is attributed to the composition of soy protein, what includes construction peptides of proteins.
3. Strengthens bones
Miso has the peculiarity of being a food rich in vitamin K, for every 100 grams, 29 micronunits of this nutrient are obtained (the recommended daily contribution is 90 micrograms per day). Vitamin K It is of the fat soluble type and plays a important role in blood clotting, which positively intervenes in the wound healing and bone health. Vitamin K deficiency is associated with a higher incidence in have osteoporosis.
4. Supports the nervous system
Miso is characterized by being a great source of B vitamins, among which his contribution comes out in vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) and B9 (folic acid), the wonderful thing is that each benefits the organism in different ways. In the specific case of vitamins B3, B5 and B9 are fundamental to the proper functioning of the nervous system. This nutritional contribution is very important for the tasks that depend on the nervous system, such as the movement and balance. It is also important for a bGood brain health and cognitive functions.
5. It is rich in antioxidants
One of the great nutritional qualities of miso is due to his high antioxidant content, who act as a powerful ally for combat the presence of free radicals and cellular aging. The longer the time of miso fermentation, its contribution in antioxidants will increase, also due to its soy content It is characterized by its contribution in flavonoids as is the case with substances like enistein, phenolic acids, phytoalexins, phytosterols, proteins and peptides and saponins.